![]() The filter size affects the separation and can include cheesecloth and finer filter paperĪllowing beneficial bacteria, yeast, or enzymes to convert food through controlled breakdown, production of acid, alcohol, and/or carbon dioxide Using a filter to remove solids from a liquid. Using physical pressure to squeeze out free water, often using cheesecloth Separation of particles based on density, often a liquid separated from a semi-solid Removal of water from a food, typically slowly using heat and forced air Processing a liquid under pressure with the goal of particle size reduction to inhibit separation Mixing of ingredients with the purpose of particle size reduction and/or emulsion formation Hydrocolloids, Leavening, Gluten Development Mixing of ingredients with the main purpose of water hydrating dry ingredients to get functionality from the dry ingredients Using a specific 3-D shape to form a coating and/or doughĬandies with fillings such as peanut butter cups and peppermint pattiesĪdding a layer to the outside of a food the layer could be made up of dry ingredients, wet ingredients, or a melting coating that will set upon cooling Pasta, Spritz cookies, Sausage & Hot Dogs Pressing a dough or batter through a tube with a specifically shaped opening Sugar cookies, Oreos, Tortilla Chips, Potato Chips Using a set shape to form a dough, could use a cutter, press, or pan Reducing the size and mixing ingredients together, typically with a food processor or blender, to create a liquid or pasteįruits, Vegetables, Juices, Nuts, Peanutsįlattening a dough to a given thickness, potentially layering dough and fat layers together to laminate for a flaky baked product Reducing the size of a typically dry ingredient to a very small piece or powder ![]() Reducing the size of an ingredient to medium to small pieces Process of cutting solid fats (generally mixed with flour) into small pieces using a pastry blenderįolding over a ball of dough and pressing it with either the fingertips or the heels of both hands, depending upon the amount of gluten needing to be developed and the ratio of ingredients Very gentle manipulation used to bring batter up from the bottom of the mixing bowl while incorporating dry ingredients or another batter, all without releasing air from the foam The gentle blending of ingredients when trapping of air and development of gluten are not necessary Shortened Cakes, egg white foams like in Angel Food Cake Very vigorous agitation of food mixtures using an electric mixer at high speed or a wooden spoon to trap air and/or develop gluten or an emulsion Mixing fat and sugar together vigorously to create an air-in-fat foam Common Processing Steps Processing Method Need terminology to help describe the process? Check out the Common Processing Steps table below. What is the function of each step? Does the order of the steps matter? To help answer these questions, think about what would happen if all of the ingredients were mixed together in one step. Think through the processing steps to make a food. ![]() 16 Formulation Steps – Order of Addition of Ingredients and Function of Each StepĪlong with tracking ingredient levels and changes through testing, it is equally important to think about the order of ingredient addition and the function of each processing step.
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