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Outstanding Products
For over a century, Kansas has been earning its reputation as the "Bread Basket of the World". Today, Kansas wheat producers as Farmer Direct Foods and wheat scientists have joined together to bring consumers a sweet change in an already rich tradition. We proudly introduce... Natural s'Wheat Hard White Winter Wheat Ingredients.
While actually a rich, golden tan color, this amazing new strain of hard white winter wheat contains some different characteristics from its red wheat cousins. White Wheat has a mild flavor and does not have the sharp, strong flavor compounds found in many varieties of red wheat. As a result, White Wheat is naturally sweeter to the taste, while containing the same level of natural sugar as other wheats.
The delightful end result of all this is baked right into the wholesome, fiber-rich fresh baked goods. Enjoy!
Natural s'Wheat (said "sweet") is a registered trademark of FDF, a marketing cooperative consisting of over 300 producer/members. They are dedicated to bringing quality ingredients to you, the consumer.
Mixing
Gluten, the structure-building protein in flour, forms when water is added. It develops and becomes stronger through mechanical development (mixing and kneading) and fermentation. A dough is developed when it becomes “smooth, dry and elastic.” This means the dough appears smooth, is not sticky to the touch, and can be “filmed” out without tearing and stretched without breaking short.
Temperature control
Temperature is very important in yeast-raised dough because it affects the rate of activity of the yeast. If the dough is to be refrigerated, such as a Danish, the dough temperature should be as cold as possible. Most doughs, however, require a temperature of about 80°F. If the dough temperature is too warm, the dough will ferment too quickly and be ready at an untimely moment or may become over-fermented during make-up. If too cold, the dough will take too long to ferment and proof. Finished dough temperature is controlled by the temperature of the water added to the dough. Following is a formula for determining what water temperature is needed to produce a dough that will be close to the desired temperature.
Step 1. Multiply the desired dough temperature by three (e.g.: 80 x 3 = 240).
Step 2. Add together the room temperature, mix temperature and friction factor. Friction factor is determined by experience—the stiffer the dough, the higher the friction factor. A good starting point on the friction factor is 35 (e.g.: 72 + 72 + 35 = 179).
Step 3. Subtract Step 3 from Step 1 to get the desired water temperature (e.g.: 240 – 179 = 61°F).
Assuming the friction factor is correct, the finished dough temperature will be very close to 80°F. If it is very hot in the bakery, the required water temperature may be below the freezing point or available cold water. In this case, ice must be used in addition to water. For instance, assume that the water temperature desired is 22°F and the coldest water out of the tap is 77°F, and the total amount of water required in the formula is 30 pounds.
Step 1. Find the difference between the tap water temperature and the desired water temperature (e.g.: 77 – 22 = 55).
Step 2. Multiply the difference by the amount of cold water needed for the formula (e.g.: 55 x 30 = 1650).
Step 3. Divide this number by 144 to determine the amount of ice to add (e.g.: 1650 + 144 = 11.45 pounds of ice)
Step 4. Subtract the weight of the ice from the total weight of the water required in the formula (e.g.: 30 – 11.45 = 18.55 pounds of water)
Fermentation
Fermentation is the time during which the yeast multiplies and develops enough gasses to expand the dough. During fermentation, the yeast also mellows the gluten, making it elastic enough to expand. For the dough to ferment properly, sufficient yeast food (sugars) and nutrients must be present. For sponge doughs where the yeast ferments for three to six hours, food must be added to provide nutrients – primarily nitrogen – for the yeast. In straight doughs, yeast food is not needed because it only ferments for two to three hours.
Dividing and make-up
After fermentation, the dough is divided into the desired sizes. This is a critical part of the process from the business side because yield and ingredient costs are determined here. “The scale is your cash register.” After dividing and rounding, the dough is allowed to relax and become pliable again. After it has rested, the dough is shaped as desired.
Proofing
The proof box provides a temperature-controlled, humid place for the dough to develop. Humidity prevents the dough from getting a dry skin, but too much will cause the product to spread excessively. For yeast-raised doughnuts, the humidity should be kept as low as possible without allowing a dry skin to form because excessive moisture will cause too much fat absorption. Too high a temperature will proof products too quickly. Proofing laminated products such as Danish or croissants at too high a temperature will melt the fat out of the layers and ruin the product. For breads, the temperature can be from 90° to 100°F. with a relative humidity of 70 to 80 percent.
Poke the product to determine if it is fully proofed. If the dough springs back, the product has not proofed enough. If the fingerprint stays, the product is fully proofed. If the product collapses, it is over-proofed.
Baking
Bread is typically baked between 375° and 400°F. The richer the dough and larger the product, the cooler the temperature. Hearth and rye breads are often baked with steam in the oven to slow the setting of the crust and to allow the loaf to expand but not burst or break. It also gives bread that desirable thick, crisp crust.
Dave Buskin, Bunge Foods