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Making a bentonite slurry for fining after wine pressing. The main uses of bentonite are in drilling mud and as a binder, purifier, absorbent, and carrier for fertilizers or pesticides. As of around 1990, almost half of the US production of bentonite was used as drilling mud. Minor uses include filler, sealant, and catalyst in petroleum refining.
The Chorleywood bread process (CBP) is a method of efficient dough production to make yeasted bread quickly, producing a soft, fluffy loaf. Compared to traditional bread-making processes, CBP uses more yeast, added fats, chemicals, and high-speed mixing to allow the dough to be made with lower-protein wheat, and produces bread in a shorter time.
Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...
A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]
Semolina, nine-grain, rye, straight-up wheat--we're a fan of bread. But when you're having a tomato sandwich or a pile of... 10 Uses for White Bread from Our Food Department
A mixture of bentonite and water used to make slurry walls; Coal slurry, a mixture of coal waste and water, or crushed coal and water [5] Slip, a mixture of clay and water used for joining, glazing and decoration of ceramics and pottery. Slurry oil, the highest boiling fraction distilled from the effluent of an FCC unit in an oil refinery. It ...
The English name reflects the historical use of the material for fulling (cleaning and shrinking) wool, by textile workers known as fullers. [1] [2] [3] In past centuries, fullers kneaded fuller's earth and water into woollen cloth to absorb lanolin, oils, and other greasy impurities as part of the cloth finishing process.
In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.