Baking fundamentals 101. Learn about the science behind the baking fundamentals in everyday baking.
What Causes Spotting On Sourdough Bread After Retarding? During the retardation ( slow fermentation / delayed proofing) of the dough in the cooler, retarder or refrigerator the bacteria in the dough releases acidic and lactic acids which in return influence the crust color, flavor and …
Looking for answers in regards to what is calcium propionate and how it’s made? The food additive Calcium propionate belongs to inorganic compounds. The salt of calcium and propionic acid is obtained by the interaction of propionic acid with chloride or calcium hydroxide, while the impurities are: carbonates, …
What is the composition of flour, for the most part the composition of flour is similar, Starch, Water( Moisture) Protein, Sugar, Fat and Minerals. The quality of flour will depend on many different factors. The biggest differentiation is the flours protein content, Strong bakers flour …
The basic ingredients used to make a cake are Flour Sugar Water Eggs Shortening/Butter/Oil/Margarine Additives Baking Power/ Baking Soda/ Cream of Tartar
What is cinnamic aldehyde? Cinnamic Aldehyde is a organic compound that gives cinnamon its flavor, taste and aroma. In flavorings and extracts its the main concentrated ingredient.
ph stands for potential hydrogen, it is a scale usd by scienctist determine how acdic or how alkaline food is. it is also used by bakers who produce their own sourdoughs, by checking the ph of the sourdough typically its in the range of 3.5-3.8 …
Active dry yeast is special prepared yeast in dry format, it contains about 6-8% moisture oppose to its counterpart fresh yeast which contains about 70% moisture/water. Dry active yeast is usually offered in different granules or small pellets. Dry active yeast also has a much …
How Much Caustic Soda Usage For Pretzel Dough? This depends on how dark you want your pretzels to turn out. Typical usage is about 5% on water volume.
How to use Caustic Soda to make Pretzels? ( Sodium Hydroxide ) First and foremost you must take some important safety precautions. Use latex gloves and safety glasses when using caustic Soda. Usage can range from 3-6 % for normal traditional pretzels. You can increases …
What is the usage of Sodium Hydroxide to water for pretzels? Usage is 5%, make sure to use safety gloves such as latex gloves and safety glasses.
What is the usage rate of Caustic Soda for pretzels? When it comes to Pretzels one things for sure and that is their unique color. Average usage of Caustic Soda to Water ratio is 5%. Now you can use less or more depending on how …
Baking 101, Learn the basic baking techniques and principles of Food Science for making cakes, patisserie and breads. You will learn about ingredient functionalities and how they influence certain characteristics in different baked products and in unbaked products like mousses, creams and frosting. BakerRecipes.com Baking …
