Have you thrown away or remixed doughs because they are spent or over proofed? What if we told you that is a thing of the past? Yeast is the key ingredient to dough development and fermentation. It’s also a process that needs to be precise. Let it work too long and doughs are ruined. [...]
Reducing agents are a type of dough conditioner used to reduce mix time and improve extensibility. They are used in bread to increase bakery throughput and to adjust for flour variation and in a number of other yeast and chemically leavened applications. How do reducing agents work? During mixing, the gluten in the flour [...]
Kneading What is Kneading? Kneading is the process of working a dough mixture to form a smooth and cohesive mass. It can be done by hand or mechanically. Proper kneading is essential for the formation of dough with adequate viscoelastic properties including: Gas retention capacity Breads with fine grain, texture and crumb.1 [...]
Water Absorption Also Known as Water Hydration or Water Absorption Capacity (WAC) What is Water Absorption? Water absorption is the amount of water taken up by flour to achieve the desired consistency and create a quality end-product. It is the optimal amount of water you can add to a dough before it [...]
