-
Laetitia posted an update 6 months, 3 weeks ago
@lin-carson Hi dear lin carson
i have a question that i think you can help me to find the right answer
based your article in
we decided to use Direct Gas-fired for cocking our flat bread but our concern is this method of cocking doesnt have any health problems however do you…[Read more] -
Godwin replied to the topic natural flavor for bread in the forum Bread Ingredient Discussions 1 year, 7 months ago
Hello Mark @independant-consultant and Dr Lin @lin-carson
Firstly, I must confess that it’s a pleasure and gladness to have discovered this website.
I am a newbie in the baking industry. Still a fresher who is on commercial bread baking online course a.d preparing to start my mini bread baking business.
I am searching for alternative, way…[Read more]
-
Joanna Evoniuk replied to the topic Dough Conditioning / Improving. in the forum General Open Discussion 1 year, 9 months ago
Oops! Looks like @lin-carson earlier post got deleted. The first response was on Oct 19th was:
Hi @racinray
Great question. One of the biggest challenges with pizza dough is extensibility with a good volume. May I ask what size doughs are you mixing, and what kind of flour (protein %) are you using?-
please add me here ( +6285811081863
) i have something very important i want to discuss with you.tHANKS
-
-
Isam started the topic Commercial Kitchen Equipment – Frozen Pizza in the forum Other Products Equipment Discussion 1 year, 10 months ago
Hello All, <span class=”atwho-inserted” contenteditable=”false” data-atwho-at-query=”@mark“>@independant-consultant</span> <span class=”atwho-inserted” contenteditable=”false” data-atwho-at-query=”@lin”>@lin-carson</span>
I hope you’re doing well. My approach to launching my frozen “Focaccia-like” pizza is to get pre-sales from local stores then…[Read more]
-
Muhammad Tahir replied to the topic Problem in Burger Buns in the forum Bread Processing Questions and Discussions 1 year, 11 months ago
<span class=”atwho-inserted” contenteditable=”false” data-atwho-at-query=”@lin”>@lin-carson</span> i am using straight grade flour with 8.64% protein so, therefore i add gluten to make it strong. There is no ascorbic acid or ADA in recipe. Actually i tried hand moulding, just rounding with hand and placed in pans without pressing and there was no…[Read more]
-
Carel posted an update 1 year, 11 months ago
@lin-carson Dear Lin
I replied to the question about the bun with the hole.
But somehow my response doesn’t get there.
Can you take a look at this.
Regards
Carel -
MICHAEL replied to the topic natural flavor for bread in the forum Bread Ingredient Discussions 2 years, 2 months ago
<span class=”atwho-inserted” contenteditable=”false” data-atwho-at-query=”@lin”>@lin-carson</span> after moulding and panning ,we allow the bread rest for 2 to 3hrs before baking . Is thar 2 to 3hrs not fermentation?
-
Zackery posted an update 2 years, 3 months ago
@lin-carson Is there a regulated and acceptable list of bread ingredients? Like the safe and suitable ingredient list by FSIS for meat products? Thanks for the help.
