| This cookie is a spin on traditional pinwheels, in which plain and chocolate doughs are swirled together. |
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| Pour a little rose water in to fruit salads, use it to flavour thick syrups or add it to pastry and biscuit doughs, or whipped cream. |
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| Staple grains other than wheat have different protein contents, and do not develop gluten as wheat-based doughs do. |
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| Inclusion suppliers now are receiving numerous requests for high-quality reduced-carb ingredients such as cookie doughs, brownies and cake mixes. |
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| As well, he anticipates that his process will be adapted for making whole rice grain pastas and pizza doughs by one or more commercial producers. |
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| This is what gives the elasticity to yeast doughs, which have to be kneaded and stretched. |
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| It is this technique that allows pastry doughs to rise and pie crusts to flake. |
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| Doughs based on rice, maize, and other grains are made in non-wheat cuisines, but generally lack the primary importance of wheat doughs. |
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| The Nestlé Toll House cookie doughs continue to gain market share and profitability, driven by ongoing innovation. |
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| The extra strong gluten characteristics of this flour make it ideal for yeast doughs such as bread, bread roll and stollen doughs. |
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| Addition of the enzyme asparaginase has been shown to reduce asparagine and thus acrylamide levels in potato products made from potato doughs. |
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| Yeast fermentation of wheat bread doughs reduces the free asparagine content. |
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| Integratedmills, which grind grain and further process the milling products into such products as prepared flour mixes or doughs, are included. |
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| A product in powder form for improving the quality of pastries and reducing shrinkage in puff pastries and short pastry doughs. |
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| A no time powdered improver for all types of yeast raised doughs, including crusty hearth breads, bagels, sub rolls, danish, sweet breads, etc. |
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| The most important objective of Mixer staff in the design and manufacture of beater arm mixers is quality doughs. |
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| A vast range of professional mixers to prepare everything from pastry doughs to creams and mousses in a simple and efficient way. |
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| There were bags of flour on the floor, lumps of doughs on chairs, bottles of fruit and nuts in boxes, and towers of biscuit tins and cookie-making things in doorways. |
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| Semolina doughs are stiff to work with but have a springier texture when cooked than do plain wheat-flour pastas. |
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| Not only is it one of the easiest doughs to make, but it can be prepared in just a few minutes. |
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| Shelf-stable doughs like Bread Du Jour and Pepperidge Farm only need browning, and can go from bag to table in six minutes. |
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| I often talk about how our little kitchen at Violet is too small for yeasted doughs and how this has inspired me to create recipes that can be made in a small space, and that work equally well in home cooking. |
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| Praline paste is important in the commercial confectionery and bakery industries as a filling for chocolates, a flavouring for icings and creams, and an ingredient in various doughs. |
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| The proportion of shortening in doughs and batters varies according to the product, with breads and rolls containing about 1 2 percent, cakes containing 10 20 percent, and piecrusts containing over 30 percent. |
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| It is popular for specialty breads, cookies, and pastries and is rolled into doughs from which flaky and tender pastries, such as Danish pastry and puff-paste products, are made. |
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| Extend fermentation times of bread doughs. |
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| If you don't have two stones, bake it in two different batches, fridging your remaining doughs whilst you wait. |
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| Formerly, when ropiness occurred, bakers acidified doughs with vinegar as a protective measure, but this type of spoilage is rare in bread from modern bakeries. |
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| Tiger 2000 is a highly effective improver that will provide excellent volume, flavour, shelf life, tolerance and crumb structure to all yeast raised doughs. |
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| This group includes the milling of flour or meal from grains or vegetables, the milling, cleaning and polishing of rice, as well as the manufacture of flour mixes or doughs from these products. |
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| Shortening, fats and oils of animal or vegetable origin used in most doughs and batters to impart crisp and crumbly texture to baked products and to increase the plasticity, or workability, of doughs. |
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| A further possibility is the use of dried sponge doughs and sour doughs. |
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| Fat, steel-cut rolled oats, jumbo oats, organic Scottish porridge oats – each of these will take too long to hydrate in doughs and batters, leaving the finished thing oddly chewy, bitty and dry. |
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| Specifically designed to increase shelf life in all yeast-raised doughs. |
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| Mansion was an innovator in the field of frozen doughs for bake-off operations in supermarkets and convenience stores having been one of the first to bring this concept to the marketplace. |
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| Samples were also mixed under vacuum conditions to create doughs that contained very few bubbles. |
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| Company's Dough Reclaim System is designed for straight-through processing of laminated doughs. |
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| Like the phyllo and strudel doughs of Europe, making the dough is an acquired skill that takes most Moroccans years to master. |
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| The textural values of the frozen doughs were affected significantly by the addition of modified whey protein concentrate. |
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| Overflouring tends to make doughs dry and tough, so don't rush to add extra flour to firm up overly soft doughs. |
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| It also performs as a preprocessor before spheronization, cooling, coating, cooking or drying operations with a wide variety of doughs, pastes, wet cake or gels. |
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