Search results
Results from the WOW.Com Content Network
Hirschhorn et al. (1999) show that a pizza sliced in the same way as the pizza theorem, into a number n of sectors with equal angles where n is divisible by four, can also be shared equally among n/4 people. For instance, a pizza divided into 12 sectors can be shared equally by three people as well as by two; however, to accommodate all five of ...
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.
However, Domino’s, the world’s largest pizza chain with over 6,692 locations in the U.S., runs one of the country's most efficient pizza dough supply chains, with 18 supply centers producing ...
A statue of a servant kneading dough, from Egypt, Old Kingdom, 5th Dynasty, c. 2494–2345 BCE. Doughs vary widely and may be enriched with eggs and fats. There is no formal definition of what makes dough, though most doughs have viscoelastic properties. [1] There are several general classes of dough:
Roll small dough balls with each type of dough, then roll the dough balls into long logs. Roll the logs around Pillsbury Christmas cookie dough (the kind with a holiday shape in the center). Step ...
Examples of dough conditioners include ascorbic acid, distilled monoglycerides, citrate ester of monoglycerides, diglycerides, ammonium chloride, enzymes, [2] diacetyl tartaric acid ester of monoglycerides or DATEM, potassium bromate, calcium salts such as calcium iodate, L-cystine, [3] L-cysteine HCl, [4] glycerol monostearate, azodicarbonamide, [5] [6] sodium stearoyl lactylate, sucrose ...
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.
In 1987, a bakery shipped pepperoni rolls from West Virginia to Maryland. [9] While the pepperoni had been inspected as an ingredient before it was baked into the rolls, the Food Inspection and Safety Service decided that the final product needed to be inspected as well because it was sold outside the bakery, similar to how a bakery making pepperoni pizzas would require inspection of the final ...