Flour Water Salt Yeast

Flour Water Salt Yeast
Author: Ken Forkish
Publsiher: Ten Speed Press
Total Pages: 272
Release: 2012-09-18
ISBN: 1607742748
Category: Cooking
Language: EN, FR, DE, ES & NL

Flour Water Salt Yeast Book Excerpt:

NEW YORK TIMES BESTSELLER • From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

The ICC Handbook of Cereals Flour Dough Product Testing

The ICC Handbook of Cereals  Flour  Dough   Product Testing
Author: Stanley P. Cauvain,Linda S. Young
Publsiher: DEStech Publications, Inc
Total Pages: 498
Release: 2009
ISBN: 1932078991
Category: Reference
Language: EN, FR, DE, ES & NL

The ICC Handbook of Cereals Flour Dough Product Testing Book Excerpt:

This volume is a comprehensive introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products. The book describes testing protocols in detail, offering many practical pointers for testing in fields, food plants, and in stores. It shows how data from the tests are acquired, interpreted, and linked to a range of global testing standards. The book covers wheat, barley, sorghum and other non-wheat cereals and a wide range of baked products, including breads, extruded products, and animal feeds. A final section introduces the entire spectrum of analytical devices for grain analysis from all major international equipment manufacturers. This is a practical and comprehensive reference designed for specialists responsible for ensuring the safety of, and adding value to, cereals, including cereal scientists, technologists, and producers.

Wheat Flour

Wheat Flour
Author: William A Atwell,Sean Finnie
Publsiher: Elsevier
Total Pages: 176
Release: 2016-09-28
ISBN: 0128123664
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Wheat Flour Book Excerpt:

Wheat flour is a key ingredient in many food creations, from baked goods to breakfast cereals to various pastas and noodles. And while it may seem like a simple ingredient to some, the quality, composition, milling, and other aspects of wheat flour will make a big difference in the final product—as well as its success (or failure) in the market. Wheat Flour, Second Edition breaks down this important ingredient from a range of perspectives important to the food industry, including wheat crops, milling, the composition of commercial flour, nutrition, wheat and flour testing, production issues, quality specifications, and products derived from hard, soft, and durum wheats. Like other books in AACCI's Ingredient Handbook series, Wheat Flour, Second Edition offers expert information currently unavailable in a single source and presents it in straightforward language. This book is among the fastest, easiest references for a variety of food industry professionals, including product developers, quality assurance staff, purchasing agents, production personnel, plant managers and supervisors, teachers and students, suppliers, technical sales representatives, engineers, microbiologists, food scientists, and nutritionists. Wheat Flour, Second Edition features clearly written text filled with many easy-to-use tables and illustrations. Concise troubleshooting guides help those dealing with product quality or production issues. And for quick reference, definitions of key terms appear in the margins of pages throughout the text and are compiled in the book’s extensive glossary. This new edition incorporates the latest technical information on wheat flour, representing the many recent changes in technology and research since the first edition was produced in 2001. Also new feature of this edition is that the book considers key nutritional questions that were not as important to the public when the first edition was produced, such as health conditions involving gluten and wheat allergies and the quest for products with less fat and salt. Coverage of specific product applications and problem resolution, as well as basics about wheat and milling, make Wheat Flour a must-have for food industry professionals. Everyone from new product developers to technical sales personnel will find answers to their questions about wheat flour in this one-stop, practical ingredient handbook With this book, you will be able to: Quickly orient yourself and colleagues to the latest research on wheat flour Swiftly troubleshoot costly issues related to flour quality and food production Develop a range of consistent, superior products that include wheat flour

Flour Confectionery Manufacture

Flour Confectionery Manufacture
Author: C. A. Street
Publsiher: John Wiley & Sons
Total Pages: 258
Release: 1991-01-15
ISBN: 9780471198178
Category: Science
Language: EN, FR, DE, ES & NL

Flour Confectionery Manufacture Book Excerpt:

As the manufacture of flour confectionery has developed from a craft, reliant on the skills of its workers, to a mechanised industry, it has become necessary to understand the principles underlying the processes involved. This book provides up to date information on the nature of raw materials, the types of equipment available and the changes which occur during processing. An objective approach to the description of products is outlined and recipes are given as possible starting points. Factors affecting the decisions of managers and technologists during development work and methods of controlling processing operations are also discussed. The subject is approached from a problem solving viewpoint, and there is a useful guide to the troubleshooting of many problems commonly encountered in the industry. The book is written for food scientists and technologists in the flour confectionery manufacturing industry. It will also be an essential source of reference for the industry's ingredient suppliers and equipment manufacturers, and for those working or studying in academic and research institutions.

Flour and Breads and their Fortification in Health and Disease Prevention

Flour and Breads and their Fortification in Health and Disease Prevention
Author: Victor R. Preedy,Ronald Ross Watson,Vinood B. Patel
Publsiher: Academic Press
Total Pages: 542
Release: 2011-02-17
ISBN: 9780123808875
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Flour and Breads and their Fortification in Health and Disease Prevention Book Excerpt:

Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products. Examines those flour and bread related agents that affect metabolism and other health-related conditions Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique Includes methods for analysis of flours and bread-related compounds in other foods

Cassava flour and starch progress in research and development

Cassava flour and starch  progress in research and development
Author: D. Dufour,G. M. O'Brien,Rupert Best
Publsiher: CIAT
Total Pages: 409
Release: 1996
ISBN: 9589439888
Category: Cassava
Language: EN, FR, DE, ES & NL

Cassava flour and starch progress in research and development Book Excerpt:

Flour and Stone

Flour and Stone
Author: Nadine Ingram
Publsiher: Simon and Schuster
Total Pages: 400
Release: 2018-09-24
ISBN: 1925640906
Category: Cooking
Language: EN, FR, DE, ES & NL

Flour and Stone Book Excerpt:

A luscious celebration of baking for life, love and happiness. Flour and Stone is a petite bakery in inner-city Sydney with a large and devoted following for its panna cotta lamingtons, flaky croissants, chewy cookies, dreamy cakes and delectable pastries of every kind. Nadine Ingram and her dedicated team bake with finesse and love to bring pleasure to the city. In this book Nadine shares her signature recipes, all carefully explained and rigorously tested for the home kitchen. Family, in every sense, is at the heart of Flour and Stone — this recipe collection is given in the hope that you will nurture your own loved ones with the timeless, comforting art of baking. These are the treats you’ll want to eat for the rest of your life. 'Beautiful recipes written by a master baker with care, skill, and that intangible ‘something’ that makes me want to bake every single cake and pastry.' Belinda Jeffery

The King Arthur Flour Baker s Companion The All Purpose Baking Cookbook

The King Arthur Flour Baker s Companion  The All Purpose Baking Cookbook
Author: King Arthur Flour
Publsiher: The Countryman Press
Total Pages: 656
Release: 2019-01-29
ISBN: 168268475X
Category: Cooking
Language: EN, FR, DE, ES & NL

The King Arthur Flour Baker s Companion The All Purpose Baking Cookbook Book Excerpt:

The trusted companion of scores of home bakers is finally available in paperback! Originally Published ten years ago - and shortly thereafter honored as the James Beard Foundation's Cookbook of the Year (2003) - this cookbook is today every bit as relevant as it was then. And now the modern classic is in easy to use Flexibound Paperback, with its hundreds of easy and foolproof recipes, from yeast breads and sourdoughs to trendy flatbreads and crackers to family favorites such as pancakes and waffles. Leading you through the steps of leavening, mixing, proofing, and kneading through shaping and baking, the experts at King Arthur Flour also include their best fried doughs, quick breads, batter breads, biscuits, quiches, cobblers and crisps, cookies, cakes, brownies, pies, tarts, and pastries. For more than 200 years King Arthur Flour has been in the business of making the highest quality key ingredient in all of baking: flour. They've done decades of experimentation and research in their famous test kitchens on how the various ingredients in baked goods behave and why. The Baker's Companion, a kind of culmination of generations of loving work, brings you more than 350 recipes that teach you which ingredients work together as well as which don't and why. It is this knowledge that will allow you to unleash your own creativity and to experiment in the kitchen. You'll get a complete overview of ingredients in chapters on flours, sweeteners, leaveners, fats, and more. You'll find information on substitutions and variations, as well as troubleshooting advice from pros at King Arthur Four.

A Handful of Flour

A Handful of Flour
Author: Tess Lister
Publsiher: Hachette UK
Total Pages: 288
Release: 2016-06-30
ISBN: 1472233387
Category: Cooking
Language: EN, FR, DE, ES & NL

A Handful of Flour Book Excerpt:

A Handful of Flour is not simply a book of recipes but, like Shipton Mill itself, is grounded in the belief that flour matters. A simple ingredient which, if chosen and treated with care, can make all the difference. Shipton Mill's flour is the one that professional and home bakers namecheck. Tess Lister will show you how to choose the best flour for breads, pastry, pizza, cakes, tarts, biscuits and more. As well as covering the well-loved varieties of white and wholemeal flours, Tess will introduce you to ancient grains such as spelt, einkorn, emmer and khorasan. The book also explores the stunning flavours of many gluten-free flours, including rice, almond, chestnut and teff. Whether you simply want exciting recipes that explore the full range of flours available to us or to understand how best to employ them in your baking, this book will become as enduring as the Mill itself.

Flour

Flour
Author: Christine McFadden
Publsiher: Bloomsbury Publishing
Total Pages: 256
Release: 2018-07-12
ISBN: 1472945964
Category: Cooking
Language: EN, FR, DE, ES & NL

Flour Book Excerpt:

Grains and pulses, nuts and seeds: recipes from breads and tortillas to pancakes and pies. In this timely new book Christine McFadden explores the way in which flour has been a staple part of our diet, and provides a comprehensive look at the alternatives to traditional wheat flour. With an increasing and at times bewildering choice of flours available online and in shops, this book follows a usable A–Z format, providing a CV of sorts for each flour (including plant source, gluten content, protein content, flavour profile and how best to use). Each of the flours featured is accompanied by suggested recipes from Christine's kitchen, and these recipes demonstrate the often underestimated ways in which flour is used. Flours range from cassava and quinoa to cricket flour and coffee flour, with delicious recipes such as cheddar and chilli cornbread (using amaranth flour), salted chocolate tart with buckwheat and walnut pastry, spicy onion pancakes (using moong dal) and spring lamb pot pies (with tradition plain wheat flour). Recipes are accompanied by beautiful photography to bring the dishes to life.

History of Soy Flour Grits and Flakes 510 CE to 2013

History of Soy Flour  Grits and Flakes  510 CE to 2013
Author: William Shurtleff,Akiko Aoyagi
Publsiher: Soyinfo Center
Total Pages: 2053
Release: 2013-12-01
ISBN: 1928914632
Category: Electronic Book
Language: EN, FR, DE, ES & NL

History of Soy Flour Grits and Flakes 510 CE to 2013 Book Excerpt:

The world's most comprehensive, well document, and well illustrated book on this subject. With extensive index. 28 cm.

To Repeal Mixed flour Law

To Repeal Mixed flour Law
Author: United States. Congress. House. Committee on Ways and Means
Publsiher: Unknown
Total Pages: 576
Release: 1916
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

To Repeal Mixed flour Law Book Excerpt:

The Homemade Flour Cookbook

The Homemade Flour Cookbook
Author: Erin Alderson
Publsiher: Fair Winds Press (MA)
Total Pages: 224
Release: 2014-06-01
ISBN: 1592336000
Category: Cooking
Language: EN, FR, DE, ES & NL

The Homemade Flour Cookbook Book Excerpt:

Flour is the new DIY ingredient in the kitchen. Home-ground flour is fresher, nutrient-dense and safer from cross-contamination and allergy-provoking preservatives. It also offers a wide variety of new flavours and options, from different grains to legumes, nuts and seeds. Moreover, grinding flour at home is surprisingly easy, versatile and inexpensive. Author Erin Alderson explores the different ways to make flour using electric and non-electric grinders, food processors and even coffee grinders, and uses her fresh flour in 100 delicious recipes. Try out great grain recipes such as Cheddar Rosemary Spelt Scones, Zucchini and Corn Empanadas, and Black Pepper Pasta with Goat Cheese and Pesto. The dozens of gluten-free recipes include Cheddar Jalapeno Quesadillas with Quinoa Tortillas and Buckwheat Dutch Baby with Maple Raspberries.

To Repeal the Mixed Flour Law

To Repeal the Mixed Flour Law
Author: Anonim
Publsiher: Unknown
Total Pages: 576
Release: 1916
ISBN: 1928374650XXX
Category: Flour industry
Language: EN, FR, DE, ES & NL

To Repeal the Mixed Flour Law Book Excerpt:

History of Roasted Whole Soy Flour Kinako Soy Coffee Coffee Alternatives Problems with Coffee and Soy Chocolate 1540 2012

History of Roasted Whole Soy Flour  Kinako   Soy Coffee  Coffee Alternatives  Problems with Coffee  and Soy Chocolate  1540 2012
Author: William Shurtleff,Akiko Aoyagi
Publsiher: Soyinfo Center
Total Pages: 709
Release: 2012-11
ISBN: 1928914527
Category: Electronic Book
Language: EN, FR, DE, ES & NL

History of Roasted Whole Soy Flour Kinako Soy Coffee Coffee Alternatives Problems with Coffee and Soy Chocolate 1540 2012 Book Excerpt:

Influence of Granulation on Chemical Composition and Baking Quality of Flour

Influence of Granulation on Chemical Composition and Baking Quality of Flour
Author: Joseph Heilman Shollenberger,David Augustus Coleman
Publsiher: Unknown
Total Pages: 36
Release: 1926
ISBN: 1928374650XXX
Category: Agriculture
Language: EN, FR, DE, ES & NL

Influence of Granulation on Chemical Composition and Baking Quality of Flour Book Excerpt:

Tortillas Wheat Flour and Corn Products

Tortillas  Wheat Flour and Corn Products
Author: LW Rooney,Sergio O Serna-Saldivar
Publsiher: Elsevier
Total Pages: 135
Release: 2015-01-01
ISBN: 0128123680
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Tortillas Wheat Flour and Corn Products Book Excerpt:

Corn and wheat are among the most important cereals worldwide, representing many of the calories and proteins consumed. Tortillas and tortilla-related products are among the fastest-growing segments of the food industry and represent a sizeable portion of those calories. Tortillas: Wheat Flour and Corn Products answers the food industry’s need to meet the growing demand for high-quality tortillas and tortilla-based foods. This book will guide food scientists, product developers, and nutritionists through the fascinating science and technology behind the production of corn and wheat flour tortillas. This title is the most comprehensive English-language book of its kind. It fully describes the technology, nutritional value, and quality control measures of corn and wheat flour tortillas, tortilla chips, and related products. It accomplishes this through 300 pages of quality text, complemented by easy-to-understand facts, figures, tables, and summaries that seamlessly guide users to an understanding of the fundamental underlying principles that optimize tortilla production and guide product development. Tortillas: Wheat Flour and Corn Products is ideal for academics and industry professionals, including food science and nutrition students; people working in the tortilla and snack food industries; industry staff interested in the quality control/assurance aspects of tortillas; and professionals interested in cereal processing and product development. Edited by the renowned food science educators in tortilla production, this book provides high-quality training at both the academic and corporate levels Coverage Includes: A history of corn and wheat flour tortillas Ideal physicochemical properties of corn kernels and wheat flours to optimize processing Quality attributes of processed products and quality control/troubleshooting Food safety and quality control, from the raw materials to intermediate and finished products Various industrial setups and pilot plant techniques currently used to manufacture wheat flour tortillas Ideal physical, chemical, and rheological properties of tortilla flours Roles of leavening agents in tortilla quality Functions of dough emulsifiers and reducing agents in textural shelf life and “process-ability Effects and roles of preservatives and supplemented enzymes on shelf life Common quality and consistency issues encountered by the flour tortilla industry, along with solutions and recommendations Optimum properties of corn kernels for tortillas and nixtamalized snacks, such as parched fried corn, corn chips, and tortilla chips Milling processes and quality control testing used to obtain lime-cooked dough, the backbone for the fabrication of table tortillas and corn and tortilla chips

Manual of Chemical Technology

Manual of Chemical Technology
Author: Johannes Rudolf Wagner
Publsiher: Unknown
Total Pages: 968
Release: 1895
ISBN: 1928374650XXX
Category: Chemistry, Technical
Language: EN, FR, DE, ES & NL

Manual of Chemical Technology Book Excerpt:

Eating For Victory

Eating For Victory
Author: Various Authors
Publsiher: Michael O'Mara Books
Total Pages: 1
Release: 2014-08-07
ISBN: 178243304X
Category: History
Language: EN, FR, DE, ES & NL

Eating For Victory Book Excerpt:

The period of wartime food rationing is now regarded as a time when the nation was at its healthiest. Food rationing was introduced in January 1940 after food shipments were attacked by German U-boat 'Wolf Packs'. The first food items to be rationed were butter, sugar, bacon and ham, with restrictions also placed on meat, fish, jam, biscuits, cheese, eggs and milk. The leaflets reproduced in Eating for Victory were distributed by the Ministry of Food and advised the general public on how to cope with these shortages. Typical contents included: recipes for steamed and boiled puddings; tips on how to use and prepare green vegetables; hints about how to reconstitute dried eggs and use them as though they were fresh. Eating for Victory is a great gift book offering a nostalgic look at one of the hardest and yet perhaps healthiest times in history; it is also a relevant guide on healthy eating for today.

Buckeye Cookery

Buckeye Cookery
Author: Estelle Woods Wilcox
Publsiher: Unknown
Total Pages: 536
Release: 1885
ISBN: 1928374650XXX
Category: Bread
Language: EN, FR, DE, ES & NL

Buckeye Cookery Book Excerpt: