Tag Archives: dough

A Guide to Optimum Proofing Settings

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Different varieties of dough will have their corresponding proofing requirements, which is why being in control of all proofing parameters will ensure the correct rise and texture every time. What type of equipment suits your facility and product range? Let’s find out. Every type of product is different and every production environment is unique; in any case, technology will help… Read more »

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How salmonella gets into flour

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The possibility of a salmonella contamination led Pillsbury’s parent company to recall select batches of the popular brand’s Unbleached All Purpose Flour products, the US Department of Agriculture announced on Twitter on Monday (March 11). Hometown Food Company recalled about 12,000 cases of the flour, which had been shipped to US grocers including Publix and Winn-Dixie supermarkets. But how does… Read more »

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New Way to Improve Bread Making Process

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Breadmaker Pré Pain, Technology Unlimited and URESH AG have developed a dough processing workflow claiming to improve the quality of bread. Pré Pain worked with plant engineering firm Technology Unlimited, a supplier to industrial bakeries in the Netherlands, among other partners. Together with URESH AG, Technology Unlimited has now developed a process that enables Pré Pain to optimize the production… Read more »

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Refrigerated Dough Products Market to receive overwhelming hike in Revenues by 2021

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The frozen dough products market can be segmented into five major types such as refrigerated Biscuits, Cookies/Brownies, Dinner rolls, Sweet rolls and others. The market can also be segmented geographically into North America, Asia Pacific (APAC), Europe and Rest of the World (RoW) regions.

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Artisan bread basics

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Once you take flour, water, salt and yeast and develop them in a mixer, what forms is a dough, which is the result of the water hydrating the flour particles.

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