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Why you should refrigerate your cookie dough. Refrigerating your cookie dough before baking serves a few purposes: The dough will be easier to roll out. Think about your favorite cut-out sugar ...
A bacteriostatic agent or bacteriostat, abbreviated Bstatic, is a biological or chemical agent that stops bacteria from reproducing, while not necessarily killing them otherwise. Depending on their application, bacteriostatic antibiotics , disinfectants , antiseptics and preservatives can be distinguished.
Just rotate your baking sheet halfway through to prevent any issues. Uneven rolling and shaping : If your pastry is rolled unevenly, it can cause an uneven bake. Be careful when you’re shaping.
Benzethonium chloride, also known as hyamine is a synthetic quaternary ammonium salt.This compound is an odorless white solid, soluble in water. It has surfactant, antiseptic, and anti-infective properties and it is used as a topical antimicrobial agent in first aid antiseptics.
Examples of hurdles in a food system are high temperature during processing, low temperature during storage, increasing the acidity, lowering the water activity or redox potential, or the presence of preservatives. According to the type of pathogens and how risky they are, the intensity of the hurdles can be adjusted individually to meet ...
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Recovery time is the length of time it takes a cooking medium, such as fat or water, to return to the desired cooking temperature after the food is submerged in it. [1] [2] The term also pertains to the recovery time for ovens to return to their preset cooking temperature after being opened.
Bacteriological water analysis is a method of analysing water to estimate the numbers of bacteria present and, if needed, to find out what sort of bacteria they are. It represents one aspect of water quality. It is a microbiological analytical procedure which uses samples of water and from these samples determines the concentration of bacteria ...