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Brittles, Barks, & Bonbons: Delicious Recipes for Quick and by Charity Ferreira

By Charity Ferreira

There are few issues extra tempting than a dish of fancy sweets. yet here's a bit secret—it's truly particularly effortless to make those sugary confections at domestic! Brittles, Barks & Bonbons bargains a sweet recipe for each celebration and is jam-packed with priceless pointers on constituents and kit. For based gift-giving, there are Chai-Spiced brownies and Vanilla Sea-Salt Caramels. For motion picture evening with the family members, Rocky street Bark is deliciously addictive. And vintage Buttery Almond Toffee is a festive deal with for the vacations and excellent for giving. For the last word in uncomplicated indulgence, there's not anything sweeter than Brittles, Barks & Bonbons.

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Extra info for Brittles, Barks, & Bonbons: Delicious Recipes for Quick and Easy Candy

Example text

The effects of changes in dough consistency are noticed principally on the forming machine. A soft dough will pass more easily through a sheeter and gauge rolls and give a thinner sheet. If the rolls are cold this will chill and toughen the dough, and as the cutter scrap dough is reincorporated the consistency will be toughened because this dough is always more dense than fresh dough. Cutter scrap can therefore be a problem at start-up and certain other times during plant running if not handled thoughtfully.

4. 5 Chemicals present in the recipes of this group From the database of all recipes in this group of crispbreads and pretzels it is found that aeration is often achieved by the use of yeast with fermentation. 35 units. Surprisingly few recipes use sodium bicarbonate so product pH control is clearly unimportant. 46 units. This means that many of these products are very salty in taste because salt is often applied as a topping before baking. 6 Secondary processes The salty and snack nature of these products means that no secondary process is used.

It will be seen that in all cases the levels of fat and sugar are low or relatively low. In order to make a manageable dough a considerable amount of water has to be used and this water hydrates the flour proteins and, by mixing, gluten is formed. It is the gluten that gives the doughs their elastic and extensible characters. ). ). With very few exceptions dough pieces are formed from all these doughs by the techniques of sheeting and cutting. A major process control problem is the maintenance of biscuit size and shape because the gluten in the dough is more or less elastic and the dough piece shrinks after cutting and during the early stages of baking.

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