You already know that in this blog, we often discuss bakery and baked goods, but from time to time, we allow ourselves to talk about other cereal-based products as well. Popcorn is one of the most consumed snacks in the world. It’s an iconic product in cinemas, and it has also traditionally been made at home. Nowadays, there are also packaged industrial popcorn and microwave-friendly products for home preparation. In this entry, we will analyse how popcorn is made, understand…
In italics, I leave the parts already covered, while I use bold for the topics introduced in each new course entry. Innograin’s blog already contains a considerable amount of material that one might get lost in or not fully utilize. That’s why I’ve decided to organize some of the entries into the form of a course. My idea is to gradually incorporate some entries into this course each week so that it’s not too heavy or time-consuming. I’ll probably do…
Before I start, I must point out that this entry is based on the Spanish reality. But I believe that most of it is useful almost everywhere in the world. The Objective Flour users typically want it to work without worrying about much else. In some cases, larger companies may concern themselves with the quality parameters they need to control, as we have discussed in various entries on this blog. But we seldom think about the difficulties millers face in…
This entry is a continuation of the first one dedicated to doughnuts and is dedicated to alternative processes to those seen in the first entry. Cake-Style Doughnuts In addition to doughnuts made from fermented dough, there are also doughnuts made from batter, more similar to cake batters. To make the batter, you can start with a formula similar to that of a cake, based on wheat flour, water (around 70% of the flour weight), sugar (40-45% based on flour), fat…
In italics, I leave the parts already covered, while I use bold for the topics introduced in each new course entry. Innograin’s blog already contains a considerable amount of material that one might get lost in or not fully utilize. That’s why I’ve decided to organize some of the entries into the form of a course. My idea is to gradually incorporate some entries into this course each week so that it’s not too heavy or time-consuming. I’ll probably do…
Rheofermentometer We have previously discussed in the blog about quality control equipment that simulates the kneading process or dough handling. Today, we will talk about a device that simulates the fermentation process. I believe it is very useful for certain aspects and practically has no alternative. While it is true that the Brabender company has marketed equipment for studying fermentation, called the maturograph, this equipment is practically obsolete. On the contrary, the reofermentometer, developed by the Chopin company, has become…
Among the equipment for quality control of dough and flour, those that mimic dough handling, along with those that simulate kneading, are some of the most commonly used. Among these, two stand out: the alveograph and the extensograph. Alveograph Undoubtedly, the alveograph reigns as the king of flour quality control equipment in Spain and some other Mediterranean cultures. However, in English-speaking countries, the farinograph or other devices are more common. The alveograph is a device produced by the French company…
We have previously discussed flour quality control in this blog and the importance of gluten in certain applications (although not all). However, in flour quality control, there are specific pieces of equipment that simulate certain parts of the processes and analyse how flours behave in them. Some equipment is more closely related to kneading, while others are focused on shaping or handling dough, fermentation, or baking. In this entry, we will focus on equipment primarily used for kneading. What Happens…
In this blog entry, we will delve into what is perhaps the most famous fried dough in the world, donuts. Additionally, we will take the opportunity to discuss some other fried preparations typical of our culture. As we mentioned when discussing churros, another fried dough, frying involves an exchange of water, which leaves the dough, for oil, which enters it. Furthermore, high-temperature heat treatment occurs rapidly during frying, achieving changes similar to those that would occur during baking, such as…
In italics, I leave the parts already covered, while I use bold for the topics introduced in each new course entry. Innograin’s blog already contains a considerable amount of material that one might get lost in or not fully utilize. That’s why I’ve decided to organize some of the entries into the form of a course. My idea is to gradually incorporate some entries into this course each week so that it’s not too heavy or time-consuming. I’ll probably do…