7 06, 2015

Gluten Hydration

Gluten Hydration What is Gluten Hydration? Gluten hydration is an essential step in baking because it helps activate wheat gluten proteins. In water, gliadin and glutenin proteins interact to establish bonds and form small protein strands. This is the basis for how a cohesive viscoelastic gluten matrix is developed. It's essential for retaining [...]

7 06, 2015

Clean In Place (CIP)

Clean-in-Place (CIP) What is Clean-In-Place? Clean-in-place (CIP) is a cleaning method widely used in the food, dairy, pharmaceutical, brewing and winemaking industries that require the highest standards of plant hygiene. CIP implies cleaning equipment and its parts without disassembling them. CIP methods can include: Soaking/agitation systems Solvent refluxing High-impact spray-cleaning Turbulent flow [...]

7 06, 2015

Water Brew

Yeast brewing in just water and sugar. Water Brew Also Known As Flour-Free Ferment or Water Preferment System What is Water Brew? A water brew is a mixture of water, yeast and a buffer which is then fermented for a specific time at a predetermined temperature. A water brew is [...]

7 06, 2015

Straight Dough

Straight Dough Also known as no time dough or rapid dough processing What is Straight Dough? Straight dough is a breadmaking system or method in which all ingredients (dry and liquid) are placed in the mixer and the dough is then mixed to full development. Unlike the sponge and dough system, where [...]

7 06, 2015

Sponge and Dough

Sponge and Dough What is the sponge and dough method? Sponge and dough is a breadmaking method that involves two stages: A pre-fermentation step for sponge mixing A dough or final mixing step. It produces breads with unique flavor and aroma, a soft crumb and an improved shelf-life. For this reason, this [...]

7 06, 2015

Preferment

Preferment What is a Preferment? A preferment is a mixture of dough components which is allowed to ferment before it is added to a bread mix. Types of preferments include: Sourdough Levain (a type of more hydrated sourdough) Poolish (also known as French preferment) Biga (Italian preferment or aged dough) Pȃte fermentée [...]

7 06, 2015

Intermediate Proofing

Intermediate Proofing What is Intermediate Proofing? Intermediate proofing is a short rest period between dough-dividing and the final sheeting/ moulding.1 The length is dependent upon the ability of the dough to relax after dividing. This step ensures that the dough will not be tight and rubbery, and will easily go through the [...]

7 06, 2015

Homogenization

Homogenization What is Homogenization? Homogenization is a physical process for mixing two immiscible liquids or dispersions and is often used for making emulsions. Homogenizing milk leads to the size reduction of fat particles, forming a protective film of milk proteins and emulsifiers around the fat droplet. This reduces aggregation, cream separation and [...]

7 06, 2015

Flour Brew

Flour brew has a higher water content than traditional sponge. Flour Brew Also Known As Liquid Sponge or Flour Preferment What is Flour Brew? A flour brew, or liquid sponge, is a type of preferment which contains more water than flour to keep the mixture pumpable. As with the sponge [...]

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