Kek Sistemlerinde Sakkaroz İkamesi Çocuk Oyuncağı Değildir
Successful sucrose replacement in cake systems requires thorough understanding of its functionality. Time-domain H NMR showed that water in…
#fırıncılık
Discussions tagged fırıncılık on Food Professionals. Browse 19 related konu.
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Ekşi maya hakkında bilgilendirici bir video
Michael Gaenzle, a professor of food microbiology at the University of Alberta, explains how to get the most out of your sourdough — with a…
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Sürünme ve Geri Toparlanma
Among the creep recovery curve of three hydrocolloids which one can be used to improve the loaf volume of gluten-free bread?
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Trans fat in Fırıncılık products
What could be a simple and convenient method to find trans fat in bakery products (if they have to do on a daily or weekly basis). If it is…
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Ekmeğin Yapısında Glutenin Rolü
Flour is a key ingredient to any type of baked product. It contains the main component for dough texture and structure development: Gluten.…
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Fırınlanmış üründe koruyucular
We've formulated a product that is high protein and is baked. There is about 20% water in the raw product (we haven't measured how much is…
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Fry Shortening Reduction Innovation and Fırıncılık Savings
There's an upcoming webinar titled, " Fry Shortening Reduction Innovation and Fırıncılık Savings" that looks interesting: https://xtalks.com/we…
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Kekin Raf Ömrü
hi every one. I have question about cake shelf life. we produce vanilla cake but after a while (about 1 month) their color change to yellow…
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Vanilyalı muffin
hi everyone, i'm working on a dry Muffin mix recipe, that will be ready to use, i used these ingredients, the visual aspect of the muffin w…
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Gofret Üretiminde Hamurun Pişirme Plakalarına Yapışması
Dear Scientist... I need an urgent help. During production run of wafer sticks, the dough sticks on the baking plates.. This has led to low…
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Endüstriyel Muffin Ön Karışımı
Hello everyone, my name is Youssef, and I'm 22 years old. Today, I want to share my excitement about a project I've been working on. I'm ea…
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Dünya ekmekleri
Hello everyone, I am interested in classic breads. In Turkey, we called classic bread as "somun ekmek". It is made with white wheat flour,…
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Glütensiz unlu mamullerde bağlayıcıların ikame edilmesi
REPLACING BINDERS IN GLUTEN-FREE BAKED GOODS Obviously, gluten-free sourdough baked goods have the distinct disadvantage of lacking the bin…
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Dondurulmuş waffle
Need help with product development of frozen waffle that will be ready to eat once toasted. With an expected shelf life of 3-6months. Havin…
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Herkese merhaba
Hi everyone, I’m new in FSTDESK. I’m interesting on This app To increase communication in the field of work and know what is new I have exp…
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Bisküvi ve Fırıncılık Ürünleri
Hello, guys am currently working on a biscuit recipe which I have progressed very well on the recipe except that the biscuit is still tough…
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Yüksek proteinli, şekersiz kek çalışması
Dears i am working on high protein and sugar free industrial cake, can anyone advice or share his experinces?
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Ekmeğin Küçülmesini veya Hacim Kaybetmesini Nasıl Önleyebilirim?
I started a small bakery making bread using deck oven, I have no proover yet. My bread often raise, but lose volume and result in very smal…
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Ekmekte tağşiş
Bread is formed by mixing, kneading and baking flour, water, yeast and salt as the main ingredients. The source of flour, which is one of t…
Best discussions tagged fırıncılık
High-signal #fırıncılık discussions selected from replies, views and recent activity.
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Dünya ekmekleri
Hello everyone, I am interested in classic breads. In Turkey, we called classic bread as "somun ekmek". It is made with white wheat flour, water, salt and saccharomyces cerevisiae…
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Ekmekte tağşiş
Bread is formed by mixing, kneading and baking flour, water, yeast and salt as the main ingredients. The source of flour, which is one of the basic components of bread, is wheat.…
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Ekmeğin Küçülmesini veya Hacim Kaybetmesini Nasıl Önleyebilirim?
I started a small bakery making bread using deck oven, I have no proover yet. My bread often raise, but lose volume and result in very small compact loaf. I put plastic cover over…
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Bisküvi ve Fırıncılık Ürünleri
Hello, guys am currently working on a biscuit recipe which I have progressed very well on the recipe except that the biscuit is still tough and I don't get to have those air space…
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Gofret Üretiminde Hamurun Pişirme Plakalarına Yapışması
Dear Scientist... I need an urgent help. During production run of wafer sticks, the dough sticks on the baking plates.. This has led to low output and more wastage. How can this b…
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Sürünme ve Geri Toparlanma
Among the creep recovery curve of three hydrocolloids which one can be used to improve the loaf volume of gluten-free bread?
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Fırınlanmış üründe koruyucular
We've formulated a product that is high protein and is baked. There is about 20% water in the raw product (we haven't measured how much is baked out yet). It grew mold in about 4…
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Yüksek proteinli, şekersiz kek çalışması
Dears i am working on high protein and sugar free industrial cake, can anyone advice or share his experinces?