For understanding Bacillus coagulans, GanedenBC 30 was used in different ways to added in raw dough and examine their viability after baking. Eight different baking products: (1) chrysanthemum cookies, (2) egg pastry cakes, (3) mooncakes, (4) muffins, (5) polo breads, (6) soda cookies, (7) sponge cakes, and (8) toasts were made from 0.5% GanedenBC 30 added to their dough in two ways: (a) flour powder or (b) egg yolk. Then the (a) pH value, (b) titratable acidity, (c) GanedenBC 30 counts, and (d) viability GanedenBC 30 of eight different baking products were determined after storing at 4 o C for 0, 3, 6, 9, 12, 15 days, or 25 o C for 0, 3, 6 days. The eight types of raw dough had relatively lower pH values and rise after baking. The titratable acidity of the eight types of dough was relatively higher, and declined after baking. However, the pH value and titratable acidity of the eight baking products remained the same after 9 days at 4 o C. On the other hand, the GanedenBC 30 counts in the eight baking products were less than their raw dough GanedenBC 30 levels. For storage at both 4 and 25 o C, the results show the GanedenBC 30 viability of baking products decreased with storage days. The dough made by flour powder and baking showed higher GanedenBC 30 viability than by egg yolk. GanedenBC 30 are good candidates for baking product use, both in lactic acid production and probiotic preparations.