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The Gestetner Cyclograph was a stencil-method duplicator that used a thin sheet of paper coated with wax (originally kite paper was used), which was written upon with a special stylus that left a broken line through the stencil, removing the paper's wax coating. Ink was forced through the stencil (originally by an ink roller), and it left its ...
Common sources of acid in baking recipes include buttermilk, yogurt, lemon juice, and cocoa powder. Baking soda isn’t just used as as a rising agent, either. It also improves the texture and ...
The stencil copy method meant that only one copy had to be read, as all copies were mechanically identical. David Gestetner eventually moved to London , England and in 1881 established the Gestetner Cyclograph Company to produce stencils, styli and ink rollers.
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods.
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.
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 ]
Usual flour bleaching agents are: . Organic peroxides (benzoyl peroxide); Calcium peroxide; Chlorine; Chlorine dioxide; Azodicarbonamide; Nitrogen dioxide; Atmospheric oxygen, used during natural aging of flour
The modern method, using an electric mixer or food processor, involves simply whisking all the ingredients together until creamy. [39] [8] [40] Additionally, the modern method typically uses an extra-raising agent, and some recipes call for an extra-soft butter or margarine. [15]