12 steps of yeast dough production
scaling, mixing , fermentation, punching, scaling, rounding, benching, makeup & panning, proofing, baking, cooling, storing
Ingredients purchased & measured
straight dough method: Pickup period, clean-up period, Development period, final gluten development.
The process in which yeast acts on sugars and starches in the dough to produce carbon dioxide and alcohol
deflating the dough that expels co2, redistributes yeast
divide dough into same wight pieces, according to the recipe
shaping into round, smooth spheres
allowed to rest 10-20 min. relaxes the gluten
Makeup and Panning
Shaping into the proper loaves and rolls
continuation of fermentation
Coagulation of the proteins and gelatinization of starches
Remove from pans an place on racks
wrap in moisure proof bags after the product has cooled
straight flour, patent flour, clear flour, bread flour, durum
cake flour, pastry flour
determining water temperature
step 1) desired dough temp. x 3 Step 2)Flour temp + room temp + 20 step 3) step 1 - step 2 = water temp.
dried berry of the pimiento tree
anise and caraway seeds
from the parsley family
plant in the ginger family
stripped dried bark of an evergreen
dried buds of tropical evergreen tree
lacy membrane covering the nutmeg seed
seed of the nutmeg tree
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