Yeast dough Production

Bakeshop Equipment

Yeast dough basics

Yeast dough production

Yeast dough production

Yeast dough production

Yeast dough production

A note on slashing the dough before baking. Some cooks recommend slashing the dough, some don't. Sometimes I do. Sometimes I don't. The distinctive slashes in the dough were originally meant to help people tell which loaf belonged to which person when baking in a village communal oven. Each family would have their own pattern for slashing the dough. These days the slashing is really just a traditional decoration. Some people say slashing helps the bread expand better while baking because the slashes will open up. That may be true to some extent. Anyway, I consider slashing optional and leave the choice up to you. If you slash, use a razor sharp knife dipped in oil, or it will stick to the dough and drag rather than cut. Don't go deeper than about 1/4 inch.

From How to Bake Bread for Techies (http://www.mdpub.com/cooking/bread/index.html)

Yeast dough production

Quick bread basics

Yeast vs. baking soda

In conventional spiral mixer, the mixing time for a dough of about 165 kg will be around 12 minutes depending such factors as the quality of the flour and the mixing method (f. i. the moment when salt is added will influence the mixing time; delayed salt addition will shorten the mixing time). During these 12 minutes one can distinguish a number of stages :

pick up : dough is sticky, cold and lumpy
initial development : dough is getting warmer, smoother and drier
clean up : dough is at maximum stiffness and comes together as one mass. The colour will also change from yellowish to more white
final development : dough is at its correct temperature and handling quality. A gluten film can be easily obtained by extending a piece of dough
let down : dough is too warm and sticky, it lacks elasticity and has too much flow
breakdown : dough is beginning to liquefy

From Bakery technology - Mixing (http://www.classofoods.com/page2_1.html)

I've answered three dough questions. Now you Google to find the answer to this one.

Why are the bottoms of stainless steel pots and pans usually lined with another type of metal?

For better heat conduction

Describe heat transfer in cookware and identify which type of metal is the best allaround choice to cook with?

Culinary principles

In all sorts of ways -- depends on which food.

Culinary Principles

Menu

The menu

Planning Menu

Menu

Menu

Menu

Menu

Why use standardized recipes

Why use standardized recipes

Recipes

Suppose a cook decided to ignore portion control guideliness. How would this impact the facility?

Describe the key differences between the dry, moist and combination cooking techniques?

Moist cooking techniques

Cooking Techniques

Please refer to this announcement

Do not simply retype or paste a question from your book or study material

We won't do your homework questions for you.
You were given the assignment for you to learn.

If you come up with your own answer and post it for us to critique that is within reason.

If you have some SPECIFIC questions that you couldn't find or didn't understand, we may help with that.
But this is your assignment, so show us you have at least attempted to complete it on your own.