Why is water absorption so important when it comes to flour? Hear why straight from our expert.
Aug 12, 2022
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Aug 12, 2022Dough with Dave – Overmixing
Keep in mind the most important factor in ingredients and processing is consistency. When your dough is overmixed, the gluten matrix begins to degrade. The dough is too warm and sticky, lacks elasticity and has too much flow. Learn more from our Bakery Technical Manager, Dave Krishock.
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Aug 12, 2022Dough with Dave – Stages of Dough Development in Mixing
Keep in mind the most important factor in ingredients and processing is Consistency. Regardless of the brand of flour, the baker must have consistently good flour that performs throughout the mixing, make up, proofing, baking and packaging stages of the product. Learn about the goals of mixing and the stages the dough will experience during […]
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Aug 12, 2022Dough with Dave – All About Flour
Flour quality, consistent performance and overall specifications can significantly impact the results of a baked product. Everything from appearance, to crumb to mouth feel is an effect of the performance of the flour. It’s important to understand some of the main characteristics of flour and how each plays a role in the dough absorption, development, […]
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Aug 12, 2019Dough with Dave – Fermentation
How does dough extensibility change over fermentation times? Grain Craft’s bakery tech manager, Dave Krishock, reviews and compares dough balls throughout different fermentation times.