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For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
Dry bulk ingredients, such as sugar and flour, are measured by weight in most of the world ("250 g flour"), and by volume in North America ("1 ⁄ 2 cup flour"). Small quantities of salt and spices are generally measured by volume worldwide, as few households have sufficiently precise balances to measure by weight.
The mighty almond is lending itself to practically everything these days: almond milk, almond butter, almond beer. Now, almond flour—a grain-free alternative to regular flour—is making its way ...
Substitutes for regular flour are becoming more popular for cooking healthfully and baking healthy desserts. Refined, white flours commonly used in baked goods, bread, and snack foods lack many ...
While the almond is often eaten on its own, raw or toasted, it is also a component of various dishes. Almonds are available in many forms, such as whole, slivered, and ground into flour. Almond pieces around 2–3 millimetres (1 ⁄ 16 – 1 ⁄ 8 in) in size, called "nibs", are used for special purposes such as decoration. [76]
[2] A baker can formulate end products by using the farinograph's results to determine the following: [citation needed] Water absorption; Dough viscosity, including peak water to gluten ratio prior to gluten breakdown; Peak mixing time to arrive at desired water/gluten ratio; The stability of flour under mixing; The tolerance of a flour's gluten
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Substitutes for regular flour are becoming more popular for cooking healthfully and baking healthy desserts. Refined, white flours commonly used in baked goods, bread, and snack foods lack many ...