What price would you pay?
Posted: 12 January 2011 11:46 AM   [ Ignore ]
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I have a question for the professional bakers as well as the “home” bakers. I thought I had created a device that would tell you when a baked good (cakes, breads, muffins, etc.) was done perfectly. And after contacting the company that makes similar devices for use in a different part of cooking, I found that they were already producing the item I had envisioned, but were not using it for baking. So, what would you pay for a disposable device that is placed into raw batters and then tells you when the item has reached the perfect internal temperature? And also, do you think such a device would be useful to you?

Thank you very much for your responses.

Chris

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Posted: 12 January 2011 12:21 PM   [ Ignore ]   [ # 1 ]
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Thanks Anne.

I first saw a possible need for this at the food service operation I was working at. Cooks who were using box mixes (just add water) were constantly over baking cakes, basically throwing away $10.00 at a time. You are right that professional bakers might not find this useful.

You are also right about “if the price is right” part of this equation.

Thank you again for your input.

Chris

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Posted: 12 January 2011 03:28 PM   [ Ignore ]   [ # 2 ]
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Thank you for the reply CharlesT.

The tool is very small and does leave a small hole in the item being baked. Yes, placement is simply into the middle of the item being baked, so you do have to eye it up. At about half way through the baking time the device is set into the batter. If it is being frosted then it won’t detract from the appearance, but I understand not wanting to see a hole in the baked good. Several people have tested them and found them useful for knowing when to pull the item. I have tested them as well and they have worked in many batters with different consistencies. I have even sent some to Mrs. Beranbaum and one of her assistants to test.

If you feel comfortable giving me your address I will send you some to try. I understand if you don’t.

Thanks again.

Chris

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Posted: 12 January 2011 04:06 PM   [ Ignore ]   [ # 3 ]
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I think we should carefully consider the use of disposable items. I know in my area garbage disposal and finding landfill sites is a huge problem. Why add to it?

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Posted: 12 January 2011 07:47 PM   [ Ignore ]   [ # 4 ]
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Thank you for the reply Julie.

Yes, there are a range of temperatures. One activates at 203 degrees and one at 185 degrees. Both allowing for the residual rise in temperature that all items experience after being removed from the oven. And as far as accuracy goes, they are within 1 degree +/-.

I have never had one deflate any of the cakes I have used them in, including sponge. They are very light but I understand your concern. I have a prototype of an additional component that would allow the device to float on any batter, no matter its viscosity, so it could be placed into the item from the beginning of baking. But, its amazing how something so small can cost so much to produce, as well as raise the price to make something disposable seem to pricey.

Thank you again for your input. I am thankful for this forum allowing me to pose a question because bakers will always shine a light on something you didn’t think about.

Chris

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Posted: 15 January 2011 01:05 AM   [ Ignore ]   [ # 5 ]
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I try not to get disposables period (because of the environmental consequences). I also avoid items that can be used for only one thing. I have no trouble with using an instant read thermometer or using a bamboo skewer (which I reuse). But what you are describing sounds like an item that might appeal to the gadget lovers among us.

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