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Bakery Glossary

A comprehensive guide to baking terms, bakery business concepts, and industry definitions.

A B C D E F G H I L M O P R S T U W Y

A

B

Baker-Margin Baker's Math Baker's Percentage Baker's Percentage Batch Scaling Batch Yield Bench Rest Blind Baking Break-Even Analysis Brix (Sugar Content)Bulk Fermentation

C

Caramelization Cost of Goods Sold (COGS)Cottage Food Laws Creaming Method Crumb Structure

D

Dough Fermentation Dough Hydration Dough Yield

E

Emulsification Enriched Dough

F

Fermentation Schedule FIFO (First In, First Out)Fondant Food Cost Percentage Food Cost Ratio Food Waste Percentage

G

Ganache Gluten Development Gross Margin

H

HACCP (Food Safety)Hydration Ratio

I

L

Labor Cost Percentage Lamination Lean Dough Leavening Agents

M

Maillard Reaction Markup vs Margin Meringue Types Minimum Order Value Minimum Viable Batch Mise en Place

O

Order Lead Time Oven Spring Overhead Costs

P

Par Level Par-Bake Portion Control Pre-Ferment Proofing

R

Recipe Scaling Recipe Scaling Formula Reorder Point

S

Safety Stock Scoring (Bread)Shelf Life Shrinkage Shrinkage & Waste Sourdough Starter

T

Tempering Chocolate

U

Unit Conversion (Baking)

W

What is undefined? — Bakery Costing Glossary | BakeOnyx Wholesale Pricing Strategy Windowpane Test

Y

Yield Percentage

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