Dough panning

Milk and Milk Replacers. White pan bread was long made with about 3—4% nonfat dry milk (NEDM) in the United States, for reasons of enhanced nutrition, increased dough absorption, improved cmst color, fermentation buffering, and better flavor. Eor some years, however, sharply increased milk prices have led to a decline in its use in breadmaking. Many bakers have turned to the use of milk replacers to control the costs of their products, and these ingredients are now commonly utilized. Milk replacers were designed to dupHcate some of the functions and nutrition of milk. These blends may contain soy flour or cereals, with whey, buttermilk soHds, sodium or calcium caseinate, or NEDM. Milk replacers or NEDM used in bread dough amount to about 1—2%, based on flour. 

Pan mixers Vertical, rotating paddles, often with planetary motion Mixing, whipping and kneading of materials ranging from low viscosity pastes to stiff doughs Food, pharmaceuticals and chemicals, printing inks and ceramics... 

The position of the pot or pan in the oven could be determined and heat distribution adapted. Dough rounders with better control of many functions could be developed, including the determination of dough viscosity, humidity, color, particle size and some constituents. 

Generally, vegetable food protein ingredients are more absorbant than other dough components, with the result that mixing time and loaf volume is decreased. In addition, pan bread crumb becomes coarser and occasionally darker in color. Negative effects on loaf volume appear to be inversely related to phytic acid content. 

Press 2 cups of the mixture into the bottom and sides of the tart pan. Reserve the remaining crust dough for the top of the tart. 

Reserving Vs cup of the dough, press the rest onto the bottom and sides of a iO-inch tart pan with a removable bottom. 

Pat 2/3 of the dough into an 8-inch pan with removable rim. Arrange plums, cut side down, in pan. 

Midwest Grain Products, Inc., The Effect of Modified Starches on Crumb Firming Rate of No-Time Dough White Pan Bread. Manhattan, KS American Institute of Baking 1993. 

The crepes should be baked shortly before they are to be eaten A little butter and oil are melted in a 12 cm pan at medium heat somewhat more than 1 tablespoon of dough is placed in the pan and rapidly distributed by shaking, and the crepe is turned as soon as its upper surface becomes firm. The best way to turn it is to toss it into the air (easily mastered with a little practice), or else one uses a metal spatula. The baking time is shorter for the second side. The crepes should then be layered one above the other on a plate. 

The question of which will produce the best loaf of bread with wheat flour and added substitutes, flour sponge or straight dough, depends entirely on the wheat flour being used, the Bise of the pans, the substitute and the equipment. Good bread can be made with wheat flour and cereal flours if the following instructions are followed carefully ... 

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. 

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