Texturizer, Hand Press

To determine built density (BD), extrudates or Hand Press Texturized products were dried to 5-7% moisture, and ground. Product passing through a U.S. No. 4 Sieve but retained on the U.S. No. 6 Sieve, was filled in 100 ml volumetric flasks, and tapped lightly for 20 times. Weight of the 100 ml sample was determined, and the built density was then expressed as grams per liter. 

Soft-wheat flours are sold for general family use, as biscuit or cake flours, and for the commercial production of crackers, pretzels, cakes, cookies, and pastry. The protein in soft wheat flour mns from 7 to 10%. There are differences in appearance, texture, and absorption capacity between hard- and soft-wheat flour subjected to the same milling procedures. Hard-wheat flour falls into separate particles if shaken in the hand whereas, soft-wheat flour tends to clump and hold its shape if pressed together. Hard-wheat flour feels slightly coarse and granular when mbbed between the fingers soft-wheat flour feels soft and smooth. Hard-wheat flour absorbs more Hquid than does soft-wheat flour. Consequently, many recipes recommend a variable measure of either flour or Hquid to achieve a desired consistency. 

A process has been developed (139) whereby up to 80% of the oil can be removed from whole, raw peanuts without the use of solvent. In this process, the blanched peanuts are brought to a proper moisture content, pressed mechanically, and then reshaped or reconstituted by dipping in hot water subsequently they can be roasted and salted, or used in confections or other formulations. Defatted peanuts may also be ground into meal and added to cookies, cakes, and many other products, where they impart a distinctly nutty flavor and cmnchy texture. On the other hand, the resulting high grade oil is refined and employed in cooking and industrial products. This process can also be used for pecans, walnuts, almonds, Brazil nuts, cashews, and other nuts (140-142). 

Stock Brick. Originally a term localized to S.E. England and meaning a clay building brick made by hand on a stock , i.e. the block of wood that defined the position of the mould on the moulding table. Stock bricks are now machine-made. The London Stock Brick is a yellow brick of rough texture. The term stock in the sense of usual , is sometimes applied to bricks of other areas, however, e.g. a Lincoln Stock is a semi-dry-pressed brick from the Lias. A Belfast Stock is a pink wire-cut brick from the Keuper Marl. 

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