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Yeast Production: Flours
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Yeast Production: Flours
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23 Questions

1. Ingredients purchased & measured

2. Seed of the nutmeg tree

3. The process in which yeast acts on sugars and starches in the dough to produce carbon dioxide and alcohol

4. Wrap in moisure proof bags after the product has cooled

5. Cake flour - pastry flour

6. Dried buds of tropical evergreen tree

7. Shaping into the proper loaves and rolls

8. Continuation of fermentation

9. Divide dough into same wight pieces - according to the recipe

10. Remove from pans an place on racks

11. Step 1) desired dough temp. x 3 Step 2)Flour temp + room temp + 20 step 3) step 1 - step 2 = water temp.

12. Allowed to rest 10-20 min. relaxes the gluten

13. Plant in the ginger family

14. From the parsley family

15. Scaling - mixing - fermentation - punching - scaling - rounding - benching - makeup & panning - proofing - baking - cooling - storing

16. Deflating the dough that expels co2 - redistributes yeast

17. Coagulation of the proteins and gelatinization of starches

18. Straight dough method: Pickup period - clean-up period - Development period - final gluten development.

19. Shaping into round - smooth spheres

20. Stripped dried bark of an evergreen

21. Straight flour - patent flour - clear flour - bread flour - durum

22. Lacy membrane covering the nutmeg seed

23. Dried berry of the pimiento tree

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