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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.
3. Using Ingredients at the Wrong Temperature. When you're baking and the recipe calls for room temperature or softened butter, you do in fact need to use room temperature butter.
The mixing is done at room temperature and stored at low temperatures to slow down curing prior to molding. The concentration of the mixture can vary depending on application, but is typically 30% glass fibers, 25% filler, and 45% resin, styrene, and initiator. [2] The material is provided in bulk or in logs approximately 4" in diameter.
The sponge's fermentation time depends on its temperature and that of the surrounding area, the ingredients used, and the percentage amount of yeast. It ferments in a humid environment at 74–78 °F (23–26 °C), where it may rise and expand to 4-5 times its original volume, when it falls it has reached 66-70% of its allotted time.
Baking: The proofed dough is loaded into a hot oven for baking. During the first few minutes, the remaining rise will occur in the dough and is known as oven spring . Starch gelatinization begins at 105 °F (41 °C), [ 34 ] the yeast dies at 140 °F (60 °C), [ 35 ] and the baking is finished when the product reaches an internal temperature of ...
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]
The production of puff pastry dough can be time-consuming, because it must be kept at a temperature of approximately 16 °C (60 °F) to keep the shortening from melting and the layers melding; it must rest in between folds to allow gluten strands time to link up and thus retain layering. Therefore, between each step the dough is rested and chilled.
The temperature of the dough should remain between 40 and 45 °C. If the temperature exceeds 50 °C the gluten network would be damaged, which has a negative effect on the quality of pasta. Since extra heat is generated by pressure and friction, there are water jackets around the cylinder and head.