You just need to measure in the minors, throw them in with the flour, water and yeast into the mixer, step back, and out comes a perfect dough. Uhh, yeah right. As I’m sure you know from experience, a lot of thought and precision needs to go into dough mixing. The concept is simple enough: Flour + [...]
English Muffins Also known as muffin splits or breakfast muffins What are English Muffins? English muffins are a round, light colored, flat yeast-leavened bread. They are commonly consumed at breakfast, often as a part of egg benedict. They are characterized by chewy texture with light air pockets and bland flavor.1 Raisins, cranberry, [...]
Dough Processing What is Dough Processing? Dough processing encompasses all high-speed bread-making operations between mixing and proofing. The concept of dough processing is evolving fast, and is gaining importance as bakers are trying to meet new consumer demands, such as clean label baked goods or industry innovation opportunities. Operations that can be [...]
S500 Sponge and Dough Pan Loaf Ingredients In Baker's Percent: (%) Bread Flour - 100% Salt - 2% Dry Yeast - 1% S500 Green - 0.5% Gluten - 1% Sugar - 2% Water - 56% Canola Oil - 2% Method Mix in spiral motion, 5 minutes for the first [...]
Are your customers asking for bread with more aroma and a cleaner label? We have noticed this trend of going back to sponge and dough systems for many bakeries. True, it can be challenging to use this system. It takes up space and time, and there are change-over constraints. What are the advantages of the Sponge and Dough [...]
Crackers What are Crackers? Crackers are baked goods characterized by their low moisture content, hard bite and long shelf-life, compared to bread and buns. They come in an infinite variety of shapes, colors, flavors, textures and composition. As with other baked goods such as cookies and English biscuits, crackers have a low [...]
Soft Pretzels What are Soft Pretzels? Soft pretzels are bakery products that are characterized by their unique texture resembling a chewy bread. They are different from the snack-type pretzels (hard texture) given their much higher moisture content, larger size and dough processing conditions.1 Origin Legend has it that pretzels [...]
Yeast Donuts Also known as yeast-raised or fermented doughnuts What are Yeast Donuts? Yeast donuts are fried bakery products that are yeast-leavened, unlike traditional donuts that are chemically-leavened with baking powder and made with a cake batter. The unique characteristics of donuts are their traditional ring shape and the method of frying [...]
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 [...]
Hygienic Design of Tanks What is the Hygienic Design of Tanks? Tanks are integral components of industrial bakeries. They are used in different stages of production, from storage of ingredients to fermentation in breadmaking dough systems. The hygienic design of tanks encompasses the principles, strategies and engineering aspects that must be applied [...]
