Transcription of YourPartner in Flour& BakingTechnology
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YourPartner in Flour& BakingTechnology
Your Partner in flour & Baking TechnologyUsing Inactive YeastBy Ernst BenierNatural DoughRelaxationPressedWheat Tortillasandtheneedfordoughrelaxation Process: Developeddough Short rest 5 10 min Scaling& rounding Doughrest 5 10 min Doughballis pressedin 1 second till12 30cm diameter Bake Consistent finalproduct (incldiameter) ControlledelasticityrequiredPressing harder / longercostmoneyChemical DoughRelaxationin Wheat Tortillas Common chemicalreducingagentsused L Cysteine Sodiummetabisulphite(SMBS)Chemical DoughRelaxationin Wheat Tortillas pros Benefits: Easy topress/ Low pressure Roundshape Sharp edges EconomicalChemical Dough Relaxation in Wheat Tortillas cons Issues: Declaration L Cysteine requireslabelling E920 Bad press SodiummetabisulphiteSMBS Requireslabelling E223 Intolerance / adverse reactions breaks down Vitamin B2 (Thiamin) suppr
PressedWheat Tortillasandtheneed fordoughrelaxation •Process: –Developeddough –Short rest 5‐10 min –Scaling& rounding –Doughrest 5‐10 min
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