bakers’ yeast
51Baker percentage — Baker percentage, sometimes called formula percentage [ How Baking Works , Paula Figoni, 2004. p9.] , is a way of indicating the proportion of ingredients when making bread. Contrary to the usual way of expressing percentages, instead of the… …
52cereal processing — Introduction treatment of cereals (cereal) and other plants to prepare their starch for human food, animal feed, or industrial use. Nutrient composition of selected raw cereal grains (per 100 grams)Cereals, or grains, are members of… …
53Cupcake — For other uses, see Cupcake (disambiguation). Frosted chocolate cupcakes A cupcake (also British English …
54Wheat allergy — Wheat allergy, also known as wheat hypersensitivity is most commonly a food allergy, but can also be a respiratory or contact allergy resulting from occupational exposure. Like all allergies wheat allergy involves IgE and mast cell response.… …
55Kürtőskalács — or kürtős kalács is a Hungarian[1] pastry also known as chimney cake, stove cake, or Hungarian wedding cake. It is baked on a tapered cylindrical spit over an open fire. Originally from Transylvania …
56No-knead bread — is a method of bread baking that uses a very long rising time instead of kneading to form the gluten strands that give the bread its texture. It is characterized by a low yeast content and a very wet dough. Some recipes improve the quality of the …
57Pretzel — A pretzel is a bread pastry of German origin, that has the shape of a three looped knot or twisted braid. Pretzels are either soft or hard. Hard pretzels have evolved into a variety of shapes from knotted loops to straight pretzel sticks (called… …
58Bialy — Bialy, a Yiddish word short for bialystoker , from Białystok, a city in Poland, is a small roll that is a traditional dish in Polish Ashkenazi cuisine. A traditional bialy has a diameter of up to 15 cm (6 inches) and is a chewy yeast roll similar …
59Montreal-style bagel — Poppy seed (dark) and sesame seed (light) Montreal style bagels. The Montreal bagel, (sometimes beigel; Yiddish בײגל beygl, or sometimes in French beguel ), is a distinctive variety of hand made and wood fired baked bagel. In contrast to the New… …
60Chorleywood Bread Process — The Chorleywood Bread Process, or CBP, was developed in 1961 by the Flour Milling and Baking Research Association at Chorleywood and is now used to make 80% of the UK’s bread. [cite web |url=http://sofa.dartnet.co.uk/www… …
