bake - September/October 2020 - 91

BREAD AND BAKING

Plan ahead for the holidays

I

t's never too early to start
planning for the holiday baking
season.  Sprinkelina sprinkles, pearls,
glazes, and piping gels. Westco flavors,
fillings, colors, and mixes. Trigal
Dorado authentic ingredients. BakeSense
quality core ingredients. 
BakeMark has holiday recipes you are
looking for. Look what's just around the
corner:

* Día de los Muertos- October 31 -
November 2
* Halloween - October 31
* Thanksgiving - November 26
* Christmas - December 25
* New Year's Eve - December 31
* Rosca de Reyes - January 6 
BakeMark can help guide your
planning for the holiday baking season.
PRODUCTION TIPS

When it comes to baking bread and
sweet goods, the proper handling of
yeast stands out as key elements to great
product, according to BakeMark.
The main function of yeast in raised

28

PANADERÍA | SEPTEMBER 20

mix is to produce carbon dioxide
gas. This gas causes the dough to rise and
make your raised product light, airy, and
delicious, but it will only work properly if
the yeast is fermented properly. 
Three critical factors for correct
fermentation include dough temperature,
bench time, and proofing. 
* Dough temperature
Yeast works well in the temperature
range of 78°F to 82°F. Cooler than 78°F,
the yeast ferments too slowly and produces
a low level of carbon dioxide. Warmer
than 82°F, the yeast produces gas too
rapidly, and some of the yeast cells will
be killed, so no carbon dioxide gas will be
produced by them at all. 
* Bench time
The purpose of bench time is to bring
the yeast from the dormant stage to the
active stage so that it will produce the
correct amount of carbon dioxide gas.  If
the bench time is too short, the dough will
be less elastic and have weak flavor.  If the
bench time is too long, volume could be
lost in the proofing process; the donuts
will shrink during frying; the texture will
be coarse; and the flavor will not be up

to your standards.  Always let the dough
rise on the bench for approximately 45
minutes before proofing. 
* Proofing
During the proofing stage, the yeast
continues to produce large amounts of
carbon dioxide gas in the dough.  Proper
proofing contributes to "sealing" the
skin of the bread.  The two important
factors for proper proofing are correct
temperature and correct moisture. 
As a general guide, the temperature of
your proof box should be around 95°F,
and the amount of moisture in the air
should be regulated so there is a mist in
the inside of the proof box door.  If you
see light moisture on the door, you know
the humidity level is ideal for dough
rising. Local weather conditions also play
into your proof box variables.
Make adjustments with knowledge of
the heat and humidity in your area. 
LOCAL FLAVOR

In Reno, Nevada, which is home to
256,000 people, and 24.7% are Hispanic,
events like Día de Los Muertos play a vital
role for Hispanic communities.



bake - September/October 2020

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http://digital.bakemag.com/sosland/bake/2020_09_01
http://digital.bakemag.com/sosland/bake/2020_08_01
http://digital.bakemag.com/sosland/bake/2020_07_02
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http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
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