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) suppresses browning can impair taste no processing aidexemptionI meatingwhat?
Chemical DoughRelaxationin Wheat Tortillas‐pros •Benefits: –Easy topress/ Low pressure –Roundshape –Sharp edges –Economical
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