BAKERY & CONFECTIONERY TERMS
Tempering: Adjusting temperature of ingredients to a certain degree. Texture: Describes the measure of silkiness of the interior structure of a baked product as sensed by the touch of the cut surface. Troughs: Large containers usually on wheels used for holing large masses of rising (fermenting) doughs. Vegetable Colour: Liquid or pastes of vegetable nature used for colouring. Vienna Colour: A hearth type bread with heavy crisp crust, sometimes finished with seed toppings. Wash: A liquid brush on the surface of an unbaked product. May be water, milk, starch solution, thin syrup of egg. Water Absorption: water required for obtaining bread dough of desired consistency. Flours vary in ability to absorb water. This depends on the age of flour, moisture content, wheat from which it is milled, storage conditions and milling process. Whip: A hand or mechanical beater of wire construction used to whip materials such as cream or egg whites to...