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The thicker barriers of transparent plastic used in teller's windows and barriers in banks are also polycarbonate. So-called "theft-proof" large plastic packaging for smaller items, which cannot be opened by hand, is typically made from polycarbonate. Lockheed Martin F-22 cockpit canopy
Breadcrumbs, also known as breading, consist of crumbled bread of varying dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.
A dash of baking soda increases the Maillard reaction (a.k.a. the chemical process that creates a golden exterior) in recipes like zucchini bread and sugar cookies.
A polycarbonate is an oxocarbon dianion consisting of a chain of carbonate units, where successive carbonyl groups are directly linked to each other by shared additional oxygen atoms. That is, they are the conjugate bases of polycarbonic acids , the conceptual anhydrides of carbonic acid , or polymers of carbon dioxide .
In two separate baking pans, spread the flour and bread crumbs. In a third baking pan, using a fork, lightly beat the eggs with the cream. Line a large baking sheet with paper towels.
In baking, a crust is the outer, hard skin of bread or the shell of a pie. Generally, it is made up of at least shortening or another fat, water, flour, and salt. [1] It may also include milk, sugar, or other ingredients that contribute to the taste or texture. An egg or milk wash can be used to decorate the outside, as well as coarse sugar.
The next year, on June 4, 1895, [4] Lee received a patent for a machine to make breadcrumbs. [3] This invention was prompted after Lee's machine started making too much bread. [5] The Royal Worcester Bread Crumb Company used Lee's invention to make bread crumbs for restaurants. [6] By 1886 he was a wealthy inhabitant of Newton.
[3] [4] Though originally made from stale bread, now called bread-rusk, a yeast-free variety called simply rusk is now more commonly used. Various rusk particle sizes are used in the food industry, where uses include: [5] [6] A carrier for flavours, colours and seasonings