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Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Safety Never use a piece of equipment until you are thoroughly familiar with the operation and all its features. Study the operating manual supplied with each item.
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Sanitation When purchasing a piece of equipment look for models that have been tested and certified by recognized agencies. NSF International CSA International Underwriter’s Laboratory
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Mixers Vertical Mixers, planetary mixers, are the most common types used in baking.
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Mixers Vertical mixers have 3 main mixing attachments: Paddle for general mixing. Wire whip for beating or whipping. Dough arm or dough hood for mixing and kneading yeast doughs.
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Mixers Spiral mixers are designed for doughs and heavy batters and are used primarily for making large quantities of yeast doughs.
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Mixers Horizontal Mixers are large, industrial-size mixers capable of handling as much as several thousand pounds of dough at a time.
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Dough-Handling Equipment Dough Fermentation Trough is used to hold mixed yeast doughs during fermentation. Dividers cut scaled pieces of dough into equal portions by means of a die or cutter.
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Dough-Handling Equipment Divider-Rounder divides the dough and then automatically rounds the individual portions.
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Dough-Handling Equipment Dough Sheeter rolls out portions of dough into sheets of uniform thickness.
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Dough-Handling Equipment Molder rolls and forms pieces of bread dough for standard loaves, baguettes, and rolls.
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Dough-Handling Equipment Proofer is a special box in which the ideal conditions for fermenting yeast doughs can be created.
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Dough-Handling Equipment Retarder is a refrigerator that maintains a high level of humidity to prevent the dough from drying out or crusting. Retarder-Proofer is a combination retarder and proofer.
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Ovens Deck Oven are so called because the items to be baked are placed directly on the bottom or deck of the oven, no racks.
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Ovens Rack Oven is a large oven into which entire racks full of sheet pans can be wheeled for baking.
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Ovens Mechanical oven is one in which the food is in motion while it bakes. The most common type is the revolving oven.
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Ovens Convection ovens contain fans that circulate the air and distribute the heat rapidly throughout the interior.
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Steam-Jacketed Kettle is useful in the bakeshop for making custards, creams, and fillings.
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Fryers are needed in the bakeshop for doughnuts and other fried items.
Barquette Charlotte mold Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Baba Mold Banneton
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Loaf pan Pullman pan Madeleine pan Savarin mold
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Springform pan Tart pan Tube pan
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Blowtorch Bench brush Icing comb
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Cookie cutters and pastry cutters Roller cutter Peel Roller docker
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Rolling Pins Bench scraper Bowl scraper Sieve, drum sieve, or tamis
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Turntable Whips, whisks
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Acetate: A type of clear plastic. Couche: A sheet of heavy linen or canvas, used for supporting certain breads. Hydrometer, sugar densimeter, saccharometer, Baumé hydrometer used to test density of sugar syrups. Ice Cream Freezer
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved Marble Parchment paper, baking paper, silicone paper Rack, cooling Silicone mat Thermometers ChocolateSugar
1 Yeast Products. 2 Contents Yeast Products Understanding Yeast Products
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Ch. 22. Please use workbook p. 113 to take notes during the presentation.
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Many bakers seem to have a special knack for creating the most tender, flaky, pastry crust. Tender Flaky Pastry Crust There are six ways / techniques.
Recipe- set of directions used in cooking List the amounts of ingredients needed and tell you what to do with ingredients Questions to ask: Does the recipe.
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Pecan cinnamon cookies. Walnut Cinnamon Cookies 1/2 cup unsalted butter 3/4 cup granulated sugar, divided 1/4 cup packed light brown sugar 1 large egg.
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AGENDA PLEASE FIND YOUR FOLDERS 1.WARM UP: COMPLETE THE INDIVIDUAL LAB EVAL AND THE GROUP LAB EVAL 2. BISCUIT VIDEO CLIPS(10:53, 3:01) 3. BISCUIT LAB PLAN.
Apple Pie Ingredients: 250gms plain flour 65gms margarine 60gms lard approx 8 tsp cold water 500gms cooking apples cold water and caster sugar for glazing.
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