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Desired proofer temperatures can range from 20 to 45 °C (70 to 115 °F); cooler temperatures are achieved in a dough retarder, see below. Commercial bakers typically use large, temperature- and humidity-controlled proofers, whereas home bakers employ a variety of methods to create a warm, humid environment for dough rising.
Oatmeal Dinner Rolls. These fluffy rolls go perfectly with any meal. They have a delicious homemade flavor that's irresistible. I like them because they're not hard to make and they bake up nice ...
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Transfer the dough to a large piece of plastic wrap and roll into a log approximately 1 1/4 inch in diameter. Wrap the log in the plastic, twisting the ends closed. Refrigerate until cold and firm ...
Commercial thermal shopping bags, to carry temperature-sensitive purchases home without breaking the cold chain, were first introduced by grocery and other shops in Europe in the mid-1980s. A thermal bag to keep pizzas being delivered hot was invented by Ingrid Kosar in 1983, and is commonly used now.
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.
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It’s the peak of indulgence, golden brown on the outside and soft and fluffy inside with a hint of sweetness courtesy of the most important ingredient: sweetened condensed milk.