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Arbor milling. Arbor milling is a cutting process which removes material via a multi-toothed cutter. An arbor mill is a type of milling machine characterized by its ability to rapidly remove material from a variety of materials. This milling process is not only rapid but also versatile.
Salt-rising bread. Salt-rising (or salt-risen) bread is a dense white bread that is traditional in the Appalachian Mountains, leavened by naturally occurring wild bacteria rather than by yeast. [1][2][3] Salt-rising bread is made from wheat flour; a starter consisting of either water or milk and corn, potatoes or wheat; and minor ingredients ...
The Chorleywood bread process (CBP) is a method of efficient dough production to make yeasted bread quickly, producing a soft, fluffy loaf. Compared to traditional bread-making processes, CBP uses more yeast, added fats, chemicals, and high-speed mixing to allow the dough to be made with lower- protein wheat, and produces bread in a shorter ...
A mandrel, mandril, or arbor is a tapered tool against which material can be forged, pressed, stretched or shaped (e.g., a ring mandrel - also called a triblet [1] - used by jewellers to increase the diameter of a wedding ring), or a flanged or tapered or threaded bar that grips a workpiece to be machined in a lathe.
A mill is a device, often a structure, machine or kitchen appliance, that breaks solid materials into smaller pieces by grinding, crushing, or cutting. Such comminution is an important unit operation in many processes. There are many different types of mills and many types of materials processed in them. Historically mills were powered by hand ...
In Germany, Austria, Hungary, Bosnia-Herzegovina, Bulgaria, Serbia, Slovenia, Romania, Slovakia and Croatia, (durum) semolina is known as (Hartweizen-)Grieß (a word related to "grits") and is mixed with egg to make Grießknödel, which can be added to soup. The particles are fairly coarse, between 0.25 and 0.75 millimeters in diameter.
Grits. Grits are a type of porridge made from coarsely ground dried maize or hominy, [1] the latter being maize that has been treated with an alkali in a process called nixtamalization, with the pericarp (ovary wall) removed. Grits are cooked in warm salted water or milk. They are often served with flavorings [2] as a breakfast dish.
In Nepal, a thick dough (ḍhĩḍo) made of millet flour (kōdō) is cooked and eaten by hand. The dough, on other hand, can be made into thick bread (rotee) spread over flat utensil and heating it. Fermented millet is used to make a beer chhaang and the mash is distilled to make a liquor (rakśiशी). Whole grain millet is fermented to make ...