1 Hard Dough Biscuits In hard dough the gluten is low that is partially developed and to some extent extensible depending on the percentage ratio of sugar and fat. In hard dough the biscuits that can be included are: • Water biscuits • Sweet gluco biscuits • Semi sweet (Marie or cabin biscuits) and Some of the specialty biscuits having slightly higher percentage of shortening. Hard dough has high water and relatively low fat and sugar contents. . 2 .
Fats main functions are to shorten or tenderise the product, to trap air during creaming and separate the cake during baking to give good volume and texture. Fats also provide some nutritional value. Some unsaturated fats help to reduce cholesterol in the blood. Eggs: Eggs provide structure, aeration, flavour and moisture. Eggs also tenderise cakes and add colour and nutritive value.
To begin with the hazelnuts are a little chunky, through the mixing and blending process they become a smooth paste. The product is then unloaded from one Blend Tank to another where the Nutella is produced. The cocoa powder is then mixed with the hazelnuts along with sugar, vanillin and skim milk in a large tank until it becomes a paste-like spread. Modified palm oil is then added to help retain the solid phase of the Nutella at room temperature, which substitutes for the butter found in the cocoa bean. In addition, whey powder is added to the mix because it acts as a binder for the paste.
Ripening increases the percentage of diacetyl, the compound responsible for the flavour of butter. Culture inoculation may take place during churning. Butter which is flavour enhanced by this process is termed lactic, ripened or cultured butter. This process is very common in continental European countries. Although the product is known to have a superior flavor but the storage life is limited.
When the cacao arrived to the factory, the manufacturer start with sifting the cacao from other object, once it cleaned it is weighted and stored according to the type of cacao. After that the beans start too baked in a round oven. At temperature of about 270-290F. The roster process is important thus, the heat brings the flavor out and makes the beans darker. The roster makes the cacao bean cracked, they remove the outer shells, and keep the crushed and broken pieces of cocoa bean, called nibs.
The most common ingredients in baking bread are flour, salt, sugar, margarine, warm water, and yeast (The Science of BREAD). There are other substitutes for this simple recipe like using baking soda. After adding all of the ingredients together one by one, you are left with an ooey-gooey substance. Now this substance must sit and rest while it rises, or ferments (Planets in a Bottle - more about yeast). The one very important ingredient that makes this happen is the single-celled fungus, yeast (Science of Bread: Bread Science 101 | Exploratorium).
This pasta is ready for further use. Noodles Starch extraction Starch was extracted from freshly harvested tubers of Elephant foot yam using the starch extraction machine. Mung bean starch was prepared by soaking the seeds in water overnight, washed and ground in a waring blender for 2-3 mins. The slurry was passed through a sieve to remove fibre, and starch was allowed to settle. After extensive washing and settling, the settled starch was dried in an oven at 400C and powdered in a
It absorbs into the skin and scalp easily and is high in vitamin A & E. It is good for dry and damaged skin and is known to help with eczema and Psoriases. Cocoa Butter makes soaps harder and adds emollients. It has a natural chocolate smell. It has wonderful skin softening and moisturizing properties. Good for normal to dry skin.
Low protein content (8–10%), low water absorption (WA), and low resistance to deformation, are the characteristics used to describe the suitability of wheat for cookie production. Dough rheological behavior is recognized to be central to the successful manufacturing of bakery products. Rheological properties of dough influence significantly the final quality of baked products. Wheat flour dough is viscoelastic with some nonlinear shear thinning and thixotropic behavior. Dough displays viscose “liquid-like’’ behavior at high strains (>0.1) because of the large deformation of its structure and the breakdown of the interactions between the polymer chains (G">G′) (MacRitchie, 1986).
Emulsifier and stabilizer – Some food ingredients do not hold together to keep their form and lose their presentable appearance. For certain food products to appear attractive and enticing for consumers, stabilizers are added. For example, cream of tartar is incorporated to eggs whites to keep their shape in making a meringue. Yeast is added to flour to help it rise to make bread. Baking soda act as emulsifier and is added to cake mix/flour to give it a smooth texture when baking cakes and muffins.