Kneading dough

IHtralblech, n. duralumin sheet, durch, prep, thru by, owing to, — adv. thru, durch-. thru, thru and thru, thoroly. durcharbeiten, v.t. work, work thru, finish knead (dough) elaborate (Dyeing) pole. 

The objective is to produce a plasticized material that is easily shaped in a die plate and has a specific porosity with a defined pore size and a large inner and outer surface area for a good catalytic activity. Therefore, shear is applied to the ceramic to move the particles against each other so that all hollow spaces between the solid particles can be filled with the liquid binder (see Fig. 13) and the so called kneading dough is formed p riSO]. The dispersed binder provides the extruded profile with the strength... 

Microscopic studies show that an unmixing of starch and gluten occurs. While starch and gluten are homogeneously distributed in freshly kneaded dough (Fig. 15.46a), the gluten relaxes in the sub-... 

Polymer extruded in thin fibers through a spiimerette and solidified by cooling, drying, or solvent exchange Intensive mixing, similar to kneading dough, used to mix additives in polymers... 

Cera.mic, The ceramic substrate is made from a mixture of siUcon dioxide, talc, and kaolin to make the compound cordierite [12182-53-5]. Cordierite possesses a very low coefficient of thermal expansion and is thermal-shock resistant. The manufacturing process involves extmding the starting mixture (which is mixed with water and kneaded into a sort of dough) through a complex die to form the honeycomb stmcture. The extmded piece is dried and fired in a kiln to form the cordierite. The outside or circumferential dimension is formed by the die, and the length is cut later with a ceramic saw. 

The filtered dough is then returned to a mixer and the alcohol content reduced to 25% by kneading under vacuum. Further reduction in the alcohol content is brought about by rolling the compound on a hooded two-roll mill. The milled product is then consolidated on a two-bowl calender and sheeted off in hides about j in thick. At this stage the solvent content is between 12 and 16%. 

Z-blade mixers Shearing and kneading by the specially shaped blades Mixing heavy pastes, creams and doughs Bakery industry, mbber doughs, plastic dispersions... 

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... 

A bread dough mixer has to carry out two functions, to make the dough and to knead it. The early mechanical mixers used a two-arm system, as... 

Dough Development. The dough is kneaded either by hand or mechanically. 

Knocking Back. The risen dough is then re-kneaded to remove large gas bubbles. 

When the culture is fully active the culture is mixed in with flour, water, salt and any fat. The resulting dough is kneaded carefully to avoid too much toughening. The dough is then fermented say for half to one hour, knocked back, scaled, proved and 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. 

The dough is then re-kneaded, which is known as knock back. This redistributes any large bubbles in the dough. 

Mix 1 kg of the flour with the salt and fat, then mix the remainder of the flour with the sugar and yeast, and mix in the water to produce a batter. Set the batter on one side until the surface is covered with bubbles then blend in the dry ingredients to produce a dough. The dough must then be kneaded either by machine or by hand until it develops. 

Add just enough hot water to form a stiff dough and knead or stir until a thorough mix is obtained. 

These products, are processed by dissolving them in a mixture of alcohol and ether, kneading into a dough, filtering in a hydraulic press to remove mechanical impurities and adding to the fresh powder mass in the kneaders. 

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