Bulk fermentation method

Figure 2 A white loaf produced by the bulk fermentation method (note the uneven bubble size )...

A larger proportion of wholemeal than white bread is still made by bulk fermentation methods. One reason for this is that although old fashioned wholemeal bread is a minority taste the minority who consume it like it that way. They like the close texture and flavour of the traditional product. 

Using the bulk fermentation method produce a control sample to the standard recipe and a test sample without adding sugar. Compare the two batches to see if adding sugar speeds up the process, checking the effects on yield, loaf shape, loaf volume and product taste. 

The experiment uses the bulk fermentation method, making a control sample to the standard recipe and two others, one with 900 mL the other with 1 L of water. On comparing the products it should be apparent which is the best level to use for the flour sample. This variation should be done using a white bread flour. 

Method Bulk fermentation Sponge and batter Continuous mixer Chorleywood... 

This is the method used by most traditional small bakers in the UK. It is also used by most domestic bread makers. It has been used in plant bakeries but this is not now common in the UK. It is a common method in the USA, while it is still used in some Scottish plant bakeries. Figure 2 shows a white loaf made by bulk fermentation (a close up is shown in Figure 3). Figures 4 and 5 show similar views of a wholemeal loaf. 

ADD methods needed a baker s grade flour of 12% protein, the sort of flour that would be used in a bulk fermentation process rather than that a CBP process would use. This is exactly the sort of flour that a small baker would use for a bulk fermentation process. Thus both processes could be used with the same grade of flour. 

When potassium bromate was struck off the UK permitted list in 1990 the ADD process was no longer viable. Unsuccessful attempts were made to use ascorbic acid with or without azodicarbonamide. ADD then is only a viable method where potassium bromate is allowed. As the continued use of potassium bromate comes under further pressure then scope for using the ADD method decreases. Those bakers who had used ADD almost certainly did not go to the bulk fermentation process but moved to using a spiral mixer. 

In this variation the sample has no fat added while the control is the standard recipe. Either the bulk fermentation or the sponge batter method could be used for this test but the same method should be used as was used in variation 2. Similarly, the shelf life of the bread should be examined. 

Any method can be used but bulk fermentation is the usual choice. This experiment should give definite differences between the sample and the control. 

There are several processes for producing effervescent wine, but only three are of importance in California. These are the classic or traditional methode champenoise, the transfer system, and the bulk or Charmat process. These are all batch methods for making sparkling wine. The continuous fermentation method, used extensively in the Soviet Union, is not employed in California. Little artificially carbonated wine is made in California. 

Regarding the components of bulk fermentation processes, the strain of the organism used to manufacture the drug substance for the clinical study should be compared with the strain to be used in commercial production. Strain identification includes microbiological, cultural, and biochemical characteristics. A comparison of the media composition and method of sterilization, sterilization parameters, and the pH of the medium after sterilization should be done. All fermentation stages, parameters, and conditions should be described in detail (i.e., temperature, pH) and documented. 

The world market for chemicals produced by fermentation methods is predicted to be about 44 billion by 2012, with more than half of that amount involving ethanol fermentation. A short list of economically important materials other than foodstuffe produced by fermentation methodologies includes bulk antibiotics, alcohols (ethanol, butanol, and so on), enzymes, organic acids (amino acids, citric acid, lactic acid, and others), vitamins, polymers, and biogums. 

Bulk pharmaceuticals are manufactured using a variety of processes including chemical synthesis, fermentation, extraction, and other complex methods. Moreover, the pharmaceutical industry produces many products using different kinds of raw material as well as processes ... 

The phase transfer method of protein solubihzation is fundamentally different from the other two methods. In this method, there are two bulk phases (aqueous and organic) which are brought to equihbrium. Under certain conditions, the protein molecules are transferred from the aqueous phase to the surfactant-containing organic phase. Unhke the dry-addition and injection methods, it is difficult to obtain a value for the maximum solubihzation using the phase-transfer method. Moreover, since this method is mainly used for protein extraction, it is desirable to use aqueous phase protein concentrations consistent with those in a typical fermentation broth. For the phase-transfer method, pH of the aqueous phase, the size and isoelectric point of the protein, and the surfactant type were shown to have a significant effect on protein solubilization [145]. 

---