Small bakers

Some small bakers use a variant of the same trick by arranging the shop so that customers need to queue for bread in front of a display of cakes and pastries which is intended to produce impulse sales. 

Another modern trend is the increased sale of filled rolls and prepacked sandwiches. The sale of filled rolls provides many small bakers with a very satisfactory source of profit. The manufacture of pre-packed sandwiches is now a large industry, consuming large quantities of bread. Such sales growth is obviously caused by a population that is short of time rather than money. 

This is the standard grade used by small bakers to make bread. There will be sufficient third country wheat, probably Canadian, for it to work in a long process such as bulk fermentation. The protein content would be around 12%. 

The ADD process offered the small baker an opportunity to make no time doughs in existing mixers. Unfortunately, the removal of potassium bromate from the permitted list made this process unworkable. 

Spiral mixers offered the small baker the opportunity to produce no time or short time doughs without the use of specialised improvers (Figure 1). These machines have helped to keep small bakers in business. 

In mixing pastry the important thing is not to cause gluten development. Any mixer can produce pastry. Small bakers tend to use planetary mixers for this. 

While there are small bakers who are using old ovens that consist merely of a heated box most modern ovens fall into one of three classes They are either deck ovens, rack ovens or travelling ovens. Travelling ovens are also known as tunnel ovens. 

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. 

The ADD method was used by in-store bakeries and hot bread shops as well as small bakers. At one time approximately 5-10% of all commercially made bread could have been made by the ADD method. 

A further development from ADD methods is the use of spiral mixers by small bakers. These machines put energy into the dough less rapidly than the sort of mixer used in the Chorleywood process but a spiral mixer is less expensive and more versatile. The actual dough development time will always depend on the recipe, the flour improver and the flour but, for comparison, while a Chorleywood mixer will develop a dough in 2-5 min a spiral mixer will take 8-15 min. 

The spiral mixer process is sometimes called the continental no time process because these mixers originated in continental Europe where small bakers are much more common. Neither L-cysteine nor potassium bromate are needed. The only flour treatment needed is ascorbic acid. 

If the addition is made at the flour mill this grade of flour can be supplied directly to the bakery for use. This solution suits the large plant bakery and the domestic baker. Adding a concentrate to a mix derived from a bag of baker s flour is a solution that suits a small baker or a supermarket in-store bakery. There is then no need to stock an extra grade of flour for a product that will probably have a small sale. 

These spiced buns with dried fruit in them are another product with a history. In the Middle Ages it was the custom to make buns with a cross on them. These buns assumed a mystical significance that caused the Cromwell s puritans to ban them, except for immediately before Easter. Small bakers generally keep to this rule while supermarket in store bakeries sell them for a much longer period of time. 

Danish pastries are a product that suit the small baker and the in-store bakery. They have become more popular in the UK in recent years. They have always been relatively more popular in the USA. 

The manufacture of biscuits is an area where the plant bakeries produce most of the output. A few biscuits are made domestically, some are made by small bakers and supermarket in-store bakeries but these are only producing a fraction of the plant bakeries output. 

As was mentioned earlier the market for shortening is a very diverse one. Not only is there the household portion to consider but there is the larger, more specialized, commercial and industrial segment. The latter includes such customers as small bakers, and fish and chip friers, large bakeries, potato chip producers, and prepared cake mix manufacturers. 

Mobile phases used with this stationary phase are typically 0.01 N perchloric acid with small amounts of methanol or acetonitrile. One significant advantage of these phases is that both configurations of the chiral stationary phase are commercially available and can be obtained from J. T. Baker Inc. and Chiral Technologies, Inc. (Crownpak CR). 

A unique problem arises when reducing the fissile isotope The amount of that can be reduced is limited by its critical mass. In these cases, where the charge must be kept relatively small, calcium becomes the preferred reductant, and iodine is often used as a reaction booster. This method was introduced by Baker in 1946 (54). Researchers at Los Alamos National Laboratory have recently introduced a laser-initiated modification to this reduction process that offers several advantages (55). A carbon dioxide laser is used to initiate the reaction between UF and calcium metal. This new method does not requite induction heating in a closed bomb, nor does it utilize iodine as a booster. This promising technology has been demonstrated on a 200 g scale. 

The simplified method of calculation outhned includes no allowance for the effect of surface tension. Stroebe, Baker, and Badger (loc. cit.) found that by adding a small amount of surface-... 

Pretreatment For most membrane applications, particularly for RO and NF, pretreatment of the feed is essential. If pretreatment is inadequate, success will be transient. For most applications, pretreatment is location specific. Well water is easier to treat than surface water and that is particularly true for sea wells. A reducing (anaerobic) environment is preferred. If heavy metals are present in the feed even in small amounts, they may catalyze membrane degradation. If surface sources are treated, chlorination followed by thorough dechlorination is required for high-performance membranes [Riley in Baker et al., op. cit., p. 5-29]. It is normal to adjust pH and add antisealants to prevent deposition of carbonates and siillates on the membrane. Iron can be a major problem, and equipment selection to avoid iron contamination is required. Freshly precipitated iron oxide fouls membranes and reqiiires an expensive cleaning procedure to remove. Humic acid is another foulant, and if it is present, conventional flocculation and filtration are normally used to remove it. The same treatment is appropriate for other colloidal materials. Ultrafiltration or microfiltration are excellent pretreatments, but in general they are... 

Small amounts of pyridine have been purified by vapour-phase chromatography, using a 180-cm column of polyethyleneglycol-4(X) (Shell 5%) on Embacel (May and Baker) at 100°, with argon as carrier gas. The Karl Fischer titration can be used for determining water content. A colour test for pyrrole as a contaminant is described by Biddiscombe et al. [J Ghent Soc 1957 1 954]. 

This subject has received little attention in the context of pressure vessel bursts. Pittman (1976) studied it using a two-dimensional numerical code. However, his results are inconclusive, because the number of cases he studied was small and because the grid he used was coarse. Baker et al. (1975) recommend, on the basis of experimental results with high explosives, the use of a method described in detail in Section 6.3.3. That is, multiply the volume of the explosion by 2, read the overpressure and impulse from graphs for firee-air bursts, and multiply them by a factor depending on the range. 

An explosion is defined by StrelUow and Baker " as an event in wliich energy is released over a sufficiently small period of time and in a sufficiently small volmne to generate a pressure wave of finite amplitude traveling away from tlie source. Tliis energy may have been originally stored in tlie system as chemical, nuclear, electrical, or pressure energy. However, tlie release is not considered to be explosive unless it is rapid and concentrated enough to produce a pressure wave tliat can be heard. 

More recently Baker reported that indole magnesium bromide reacts readily in the cold with both methoxycarbonylaeetyl chloride and ethoxycarbonylacety] chloride. In the former case the main product was methyl 3-(3-indolyl)- 3-oxopropionate (249), accompanied by a small quantity of an unidentified substance (CioHgON), the ethyl ester 246 was the major product in the latter ease. ... 

In the manufacture of baker s yeast, the stock strain is inoculated into a medium that containing molasses and com steep liquor. The pH of the medium is adjusted to be slightly acidic at pH 4-5. The acidic pH may retard the bacterial growth. The inoculated medium is aerated during the incubation period. At the end, the cells are harvested by centrifuging out the fermentation broth, and they are recovered by filter press. A small amount of vegetable oil is added to act as plasticiser, and then the cell mass is moulded into blocks. The process is shown in Figure 1.2. 

Bressanelli S, Tomei L, Rey FA, De Francesco R (2002) Stmctural analysis of the hepatitis C vims RNA polymerase in complex with ribonucleotides. J Virol 76 3482-3492 Burton G, Ku TW, Carr TJ, Kiesow T, Sarisky RT, Lin-Goerke J, Baker A, Eamshaw DL, Hofmann GA, Keenan RM, Dhanak D (2005) Identification of small molecule inhibitors of the hepatitis C vims RNA-dependent RNA polymerase from a pyrrolidine combinatorial mixture. Bioorg Med Chem Lett 15 1553-1556... 

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