Download e-book for kindle: Biscuit, Cookie, and Cracker Manufacturing, Manual 2: Doughs by Duncan Manley

By Duncan Manley

ISBN-10: 1855732939

ISBN-13: 9781855732933

This guide describes many of the sorts of biscuit dough, the major levels in dough blending and dealing with, and identifies power troublesome areas and recommendations.

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Additional info for Biscuit, Cookie, and Cracker Manufacturing, Manual 2: Doughs (Biscuit, Cookie and Cracker Manufacturing Manuals)

Sample text

No other metering arrangements are required. However, the disadvantages are that separate holding bins and tanks are required above the mixer for each ingredient, similar to the arrangement for loss-in-weight. The weigh system must be robust to withstand the massive tare weight of the mixer and vibration when it is running yet sensitive enough to record precisely small ingredient additions. Operators must not touch the mixer while it is weighing. There is an ‘in flight’ problem as described above and only one ingredient can be metered at once.

Unfortunately, warming a block of cold fat takes a long time. If the fat is heated quickly so that part or all of it becomes liquid the quality of a dough made with it will not be satisfactory. The mixing procedure for short doughs means that the dough temperature is largely determined by the temperature of the ingredients. This means that in warm weather less water may be required to give the desired consistency. 3 Actions in the event of breaks in production delaying the requirement for dough In order to achieve optimum quality of dough, mixings should be Mixing the dough 45 Click for high-quality image made according to a timetable that ensures that they are completed so that the standing times are similar for all batches.

By adjusting the amount of SMS used some variations in the quality of the flour can be compensated for. Typically semi-sweet doughs are mixed in only one stage of mixing. All the ingredients are loaded into the mixer and the mixing proceeds. 3 Short doughs and batters As a group, short doughs vary greatly in their formulation. In no case is the hydrated flour protein developed into cohesive gluten. A dough that pulls apart easily and has minimal elasticity and extensibility is said to be ‘short’.

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Biscuit, Cookie, and Cracker Manufacturing, Manual 2: Doughs (Biscuit, Cookie and Cracker Manufacturing Manuals) by Duncan Manley


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