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Baker's percentage is a notation method indicating the proportion of an ingredient relative to the flour used in a recipe when making breads, cakes, muffins, and other baked goods. [1][2][3][4] It is also referred to as baker's math, [5][6] and may be indicated by a phrase such as based on flour weight. [1][7] It is sometimes called formula ...
Farinograph. In baking, a farinograph measures specific properties of flour. It was first developed and launched in 1928. [1] The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water. The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid.
In Canada, a teaspoon is historically 1⁄6 imperial fluid ounce (4.74 mL) and a tablespoon is 1⁄2 imperial fl oz (14.21 mL). In both Britain and Canada, cooking utensils come in 5 mL for teaspoons and 15 mL for tablespoons, hence why it is labelled as that on the chart. The volumetric measures here are for comparison only.
An example of a water distribution system: a pumping station, a water tower, water mains, fire hydrants, and service lines [1] [2]. A water distribution system is a part of water supply network with components that carry potable water from a centralized treatment plant or wells to consumers to satisfy residential, commercial, industrial and fire fighting requirements.
Starch gelatinization. Starch gelatinization is a process of breaking down of intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly dissolves the starch granule in water. Water acts as a plasticizer.
Almond Flour. Made out of finely ground blanched almonds, this gluten-free flour can be used as a 1:1 swap for all-purpose flour, but the results may vary. With baking (particularly non-yeasted ...
Dough conditioner. 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]
Aluminium hydroxide is used as a gelatinous flocculant to filter out particulate matter in water treatment. Aluminium hydroxide is prepared at the treatment plant from aluminium sulfate by reacting it with sodium hydroxide or bicarbonate. Al 2 (SO 4) 3 + 6 NaOH → 2 Al(OH) 3 + 3 Na 2 SO 4 Al 2 (SO 4) 3 + 6 NaHCO 3 → 2 Al(OH) 3 + 3 Na 2 SO 4 ...