Preferments are an essential part of the breadbaking process, impacting key attributes and development. To optimize your preferment, and final product, you'll need to understand how preferments work, and the role pH and TTA plays in them. Preferment is the general term for the sponge or brew step that is used at the start [...]
Total Titratable Acidity (TTA) What is Total Titratable Acidity (TTA)? Total titratable acidity (TTA) is a measure of the amount of acid or acids present in a food sample. It is not to be confused with pH, a measure of the concentration of hydrogen ions. The acidity of food products is a consequence of [...]
Hamburger Bun What are Hamburger Buns? A hamburger bun is a round, risen bread designed specifically to hold a hamburger patty and the accompanying toppings. The hamburger bun, when sliced in half, makes hamburgers and sandwiches portable and easy foods to eat. Compared to bread, they are: High in sugar High in [...]
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 [...]
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 [...]
Comparison of Dough Systems How do you compare dough systems? Comparing dough systems allows bakers to identify and analyze different aspects of systems. This information helps in identifying the best production process for commercial breadmaking operations. Important aspects that plant managers need to consider are: Plant economics Production flexibility Dough system Batch [...]
