Dividing dough

After mixing, doughs are immediately divided and rounded, rested briefly, then molded. Molded units are rapidly fro2en ia blast (or other) free2ers uatil reaching a core temperature of about —7 to —5°C. Units are boxed and stored at — 18°C, then shipped to end users. End users slowly thaw these products in 2°C retarders over 16—18 h, proof, and bake the products as needed (37—41). 

Certain cereal grains, especiaUy wheat and rye, contain hemicelluloselike arabinoxylans [9040-27-1], commonly caUed pentosans. Wheat flour pentosans are divided into two types water-soluble and water-insoluble arabinoxylans, which respectively constitute - 1.1 1.6% and 0.4—0.7% of the total flour. These polysaccharides have functional roles in dough development and baking performance. The water-soluble wheat-flour arabinoxylans consist of a (1 — 4)-linked chain of P-D-xylopyranosyl units substituted at 0-2 and/or 0-3 with single-unit a-L-arabinofuranosyl units. Preparations from each source consist of a family of molecules of various molecular weights and xyl ara ratios. 

After the dough has been mixed it is divided into balls and proved. In a restaurant, Naan bread is made from pre-mixed dough so that the product is always well fermented. The manufactured product is proved for 20 40 min. The proved dough is then shaped and rested for 20 min. 

The dough is transferred from the mixer, divided, rounded and deposited from the intermediate prover into the griddle cups where the dough pieces undergo final proving. The product is then baked. 

Some pizza doughs are mixed, kneaded, given a short proof, and sheeted out for use. Other doughs are mixed, divided and rounded, followed by 24 hours in a retarder at 5-8°C. This gives the effect of a very long fermentation step. The dough is then sheeted and the pizza is made up and baked. 

In this stage the dough is weighed and divided into pieces. First the whole dough is weighed and the yield is recorded. Then two 800 g (or 2 lb) pieces are weighed out. These are rolled into a ball and placed in a tin. 

Divider Machine that separates dough into pieces of equal size. Dockering Making holes in biscuit dough to assist drying. 

Divide the mixture in half, and place each half on a parchment-lined baking sheet. Lay the other sheets of parchment on top. Using a rolling pin, roll the dough to a V8-inch thickness. 

Divide the dough in half and roll out one half on a lightly floured surface to make a l2V2-inch round. Transfer the dough to a 9-inch glass pie dish. Trim the overhang to V4 inch. 

Divide the dough in half, and place a mound of dough on each parchment-lined baking sheet. Cover the dough with the other sheets of parchment and use a rolling pin to flatten the dough to... 

Cover dough and let rise until doubled in size punch down and divide into three parts. Let rest for 10 minutes. 

Buns and Rolls. Hamburger and hot dog buns and rolls may be processed in a manner directly analogous to those used for bread production. Almost all domestically produced bun products are produced by a batch liquid ferment process. After mixing, doughs are immediately divided and rounded to small unit-sized balls. Following a brief rest, these are given their final shape, proofed, baked, cooled, and packaged. 

After fermentation the dough is passed through the divider to cut it into proper amounts for loaf making. These pieces then go to the rounder which rounds them so that proofing wfll take place uniformly in each bunch of dough. From the rounder the balls of dough are conveyed into the enclosed proofer where they are carried back and forth until they have raised properly. When the dough ballB have doubled in volume in the proofer the molder takes them and molds them into loaves and drops them into pans for the oven. 

Turn the dough out and divide into three. Shape the dough and piace in oiied bread tins. 

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