1887

n South African Food Review - Simple solutions are often the best - bakery

Volume 45 Number 9
  • ISSN : 0379-6000
USD

 

Abstract

A patent pending mixing chamber replaces the normal mixing bowl. Even with a single machine, bakeries can instantly hydrate or mix most dry ingredients. Complete flexibility means one unit can produce the following: 

• A 65 per cent flour and water Biga 

• A 115 per cent liquid sponge 

• Hydrated bran at 225 per cent 

• 400 per cent hydrated vital wheat gluten 

• Hydrate items such as potato flakes to make mashed potato.

Loading full text...

Full text loading...

Loading

Article metrics loading...

/content/journal/10520/EJC-114e5d9628
2018-09-01
2018-11-13

This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error