Bibliothèque

Commercial, exhibition and fancy breads

Auteur(s)
BRYANT J. Percy
Editeur
Maclaren & Sons
Bibliothèque(s)
Boulangerie
Parution
1924
ISBN
NC
Boutique
Acheter ce livre ­­»
Commercial, exhibition and fancy breads

Résumé

Introduction

Character and properties of wheat and flour
-English, Scotch, Belgian, German, French, Australian, Hungarian, Canadian, American.

Yeast and fermentation
- What yeast is.
- Its reproduction.
- Testing the quality of yeast.
- Gluten and fermentation.
- How it affects the loaf.
- How to store yeast.

Bread improvers.
- Potatoes.
- Cane sugar.
- Glucose.
- Malt flour.
- Malt extract.
- Wheat salts.

Flavour.
- Choice of wheats and flour.
- How to obtain flavour.
- Use of salt.
- Baking.

Texture.
- Its importance in exhibition bread.
- Hand and machine kneading.
- Cause of holes in bread.
- The baking chamber.

Bloom.
- Importance of good brand of yeast.
- Accurately fermented dough.
- Use of agents.

Volume.
- Penalty of excessive volume.
- Crumbiness.
- The effect of strong flour.
- Short and long processes.
- Fours hours' straight dough recommended.
- Climate conditions.

Moisture.
- The proper percentage.
- The water sprayer.
- Moisture and gluten.
- Result of excess of moisture.
- Boiled bread.
- Six tests.

General appearance.
- Use of the thermometer.
- Moulding cottages, coburgs, "cake" loaves, tins.
- Use of cones.
- Setting of loaves in oven.

Commercial bread.
- Antiquated methods.
- Night shifts.
- Processes for country and town bakers.
- Arriving at the correct temperature.
- 12, 10, 8 and 6 hours' long process doughs.
- Short process, 5,4,3,2 and 1 hours' dough.
- Currant bread.
- Wheatmeal bread.
- Milk bread.
- Temperature of oven.

Sponge doughs.
- 12, 10, 8 and 1 1/2 hours' sponge.
- When the sponge is ready.
- Points for the sponge setter.

Exhibition bread.
- Recipes and instructions for making cottages, open coburgs, tins, pan coburgs, pan cottages, wheatmeal bread, currant bread.
- Utensils and machinery.
- Numbering and packing.
- "Don'ts"

Manipulation of exhibition bread doughs.
- Preparing for the dough.
- Putting the dough through the rollers.
- The right moment to take the dough.
- Everything depends on fermentation.
- Moulding and bashing.
- Proving.
- Making coburgs.
- About ovens.
- Some useful hints.

British Vienna bread.
- The batter sponge system.
- The straight dough system.
- Scalding.
- Proving.
- Making kaisers, shells, crescents, cannons.
- Glazing.
- Baking.

Brown bread.
- Keeping qualities of wheatmeal.
- Wholemeal bread.
- Finely ground meals.
- Malted brown bread.
- Germ bread.
- Bran bread.
- Rye bread.

Fruit bread.
- Mixed fruit bread.
- Speciality fruit bread.
- Bun fruit bread.
- Heavily fruited bread.
- Glazing.

Fancy bread.
- Windsors.
- Jenny Linds.
- Rumpies.
- Coburgs.
- Fancy pans.
- Fancy milk.

Small bread.
- Rasped rolls.
- Bread cakes.
- Batch cakes.
- Dinner rolls.
- Scotch rolls.
- Irish baps.
- Tea cakes.
- Scotch tea cakes.
- Hot plate goods, muffins, crumpets, scotch crumpet, hot plate cakes, milk scones, girdle scones, oat cakes.
- Special bread. - Gluten bread.
- Rusks.

Bakehouse machinery.
- Flour sifter.
- Dough mixers, hand and power.
- Their use and abuse.
- Short and long procecesses by machine.
- Electric power v. gas.
- Petrol and oil engines.
- Combined plants.
- Machinery for confectionery.
- Sponge-beating machine.
- Cake mixers.
- Composite cake plant.
- Fruit cleaning machines.