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Millers use the Brabender Farinograph to access the properties of the flour, to ascertain whether changes need to be made in the mill. The miller also uses the farinograph to prepare dough for further testing for extensibility after a resting period (akin to proofing) with the Brabender Extensograph.
The plastograph, or Brabender plastograph, is a device for the continuous observation of torque in the shearing of a polymer with a range of temperatures and shear rates. The generic device records lubricity , plasticity , scorch , cure , shear , and heat stability .
A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]
Or is the Brabender Plastograph a "brand-name" of sorts that merely represents a convergent technology? For the list which follows this entry, it is unclear whether the items on the list are things the Farinograph measures, and thus allows bakers to formulate end products, or if the items on the list are parts of the formula a baker might ...
Allinson; Alvarado Street Bakery; Bimbo Bakeries USA – Arnold, Ball Park, Beefsteak, Bimbo, Brownberry, EarthGrains, Entenmann's, Eureka!Baking Company, Francisco ...
To prevent the dough from drying, air flow in the dough retarder is kept to a minimum. Home bakers may use cloth or other cover for dough that is kept for a longer period in the refrigerator. Commercial bakers often retard dough at approximately 10 °C (50 °F), while home bakers typically use refrigerators set at about 4 °C (40 °F) or below.
Dough is compressed between two or more rotating rollers. [1] When done the right way, a smooth and consistent dough sheet is produced. The dough then passes one or several gauging rollers (mostly on conveyors) that reduce the dough to the required thickness. After this the dough sheet is shaped into a desired dough product.
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 time.