Eggs, as most liquids play a vital role in dough production and therefore in the bakery, some of its functionalities are:
In products where egg has a major part of the formulation it will have several (and perhaps all) of the functions above. In only egg white there are around 40 different proteins and they all behave differently and even differently based on their age. Each protein denatures at a different temperature creating a trajectory from 55°C onwards to abount 85°C. In its own very good in incorporation of air, but requires an emulsifier to stabilise (such as the lecithin found in egg yolk).
So very often replacing these functions as one would like to formulate without eggs, implies adding (or increasing if some are already present) somewhere around 3-6 ingredients on average.
Bakeries can perform premixing themselves or allowing the small materials to be premixed by the supply industry. In other words create a mixture of ra...
During premixing and transportation, one can also employ the method of flour and meal cooling or heating. When flour is transported with warm or cold ...
Ingredient preblending, a fundamental step in the bakery world. The goal of pre-blending is to achieve a homogeneous composition by carefully mixing d...
The item has been added to your shopping cart.
The item has been added to your quotation
The item has been added to your wishlist