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  2. Springerle - Wikipedia

    en.wikipedia.org/wiki/Springerle

    The leavening causes the biscuit to at least double in height during baking. To make springerle, very cold, stiff dough is rolled thin and pressed into a mold, or impressed by a specialized, carved rolling pin. The dough is unmolded and then left to dry for about 24 hours before being baked at a low temperature on greased, anise-dusted baking ...

  3. Proofing (baking technique) - Wikipedia

    en.wikipedia.org/wiki/Proofing_(baking_technique)

    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.

  4. Food extrusion - Wikipedia

    en.wikipedia.org/wiki/Food_extrusion

    Dry pasta manufacturing line from 1930s. The first extruder was designed to manufacture sausages in the 1870s. [4] Dry pasta has been produced by extrusion since the 1930s, [2] and the method has been applied to tater tots (first extruded potato product: Ore-Ida in 1953). [4]

  5. Thermoforming - Wikipedia

    en.wikipedia.org/wiki/Thermoforming

    Thermoforming is a manufacturing process where a plastic sheet is heated to a pliable forming temperature, formed to a specific shape in a mold, and trimmed to create a usable product. The sheet, or "film" when referring to thinner gauges and certain material types, is heated in an oven to a high-enough temperature that permits it to be ...

  6. Chorleywood bread process - Wikipedia

    en.wikipedia.org/wiki/Chorleywood_bread_process

    In typical high-volume bread-production, the dough is cut into individual pieces and allowed to "recover" for 5–8 minutes (intermediate proofing). Each piece of dough is then shaped, placed in a baking tin and moved to the humidity- and temperature-controlled proofing chamber, where it sits for about 45–50 minutes. It is then baked for 17 ...

  7. Sticky-shed syndrome - Wikipedia

    en.wikipedia.org/wiki/Sticky-shed_syndrome

    Baking is a common practice for temporarily repairing sticky-shed syndrome. There is no standard equipment or practice for baking, so each engineer is left to create their own methods and materials. Generally, tapes are baked at low temperatures for relatively long periods of time, such as 130 °F to 140 °F (54 to 60 °C) for 1 to 8 hours. [ 6 ]

  8. Compression molding - Wikipedia

    en.wikipedia.org/wiki/Compression_molding

    Compression molding is a method of molding in which the molding material, generally preheated, is first placed in an open, heated mold cavity. The mold is closed with a top force or plug member, pressure is applied to force the material into contact with all mold areas, while heat and pressure are maintained until the molding material has cured; this process is known as compression molding ...

  9. Plaster mold casting - Wikipedia

    en.wikipedia.org/wiki/Plaster_mold_casting

    Like sand casting, plaster mold casting is an expendable mold process, however it can only be used with non-ferrous materials. It is used for castings as small as 30 g (1 oz) to as large as 7–10 kg (15–22 lb). Generally, the form takes less than a week to prepare. Production rates of 1–10 units/hr can be achieved with plaster molds. [1] [2]