3/1 Mixing

In what order should the ingredients be loaded?

Make sure all ingredients are at room temperature before using, yeast being the exception as compressed yeast needs to be refrigerated. Revise through the recipe, and make sure all of the ingredients are on hand. Ingredients should be loaded into the mixing bowl from dry to wet. In a simple normal white dough recipe the ingredients should be loaded into the mixer as follows:

Firstly flour is to be loaded. An ingredient used in many foods, flour is a fine powder made from cereals or other starchy food sources. It is most commonly made from wheat, rye, barley, and rice, amongst many other grasses and non-grain plants. Flour is the key ingredient of bread, which is the staple food in many countries. Simply Flour is the fine, clean and sound product obtained by the milling of sound, cleaned wheat. Flour shall not contain more than 150g of water. Flour is loaded into the bowl firstly to give the basis of preparing a dough.

Secondly Salt is to be added, Salt in a yeast bread recipe moderates (slows) the action of yeast and allows it to produce carbon dioxide at a reasonable rate, resulting in a finer textured bread with small to medium air cells. This in turn allows for the flavour of the yeast to develop, as well as enhancing it. Omitting or reducing the amount of salt in yeast dough can cause the dough to rise too quickly, adversely affecting the shape and flavour of bread, as well -- breads without salt tend to have paler crusts and a flat, dull taste. Salt also adds structure to the dough by strengthening the gluten, which keeps the carbon dioxide bubbles from expanding too rapidly. Salt is added secondly and must not come into dry contact with yeast, as it will deactivate or kill the yeast. With this in mind all ingredients being loaded into the bowl should not come into contact with each other until mixing begins. I.e. separate ingredients around the bowl when weighing.

Thirdly Improver is to be loaded into the mixer, keeping in mind not to place into contact with salt, which is already loaded into the bowl. The improver within the dough has three main functions, that is to Condition the Gluten, Provide yeast with nitrogen source and Enhancement of diastatic enzyme activity. When this ingredient is loaded the bowl is to spin on slow speed to mix into the flour these ingredients.

After dry mixing Yeast is to be loaded into the dough, Yeast is one of the essential ingredients in bread production. The two main functions of yeast are to produce carbon dioxide gas (co2 gas) and to condition, or ripen, the gluten in the dough. Compressed Yeast is to be crumbled up around the bowl and must not come into direct contact with salt.

Water is next to be added into the recipe, In bread recipes, water stimulates the growth of both the yeast and the development of gluten. It dissolves and activates the yeast; it activates the protein in the wheat flour and blends with it to create sticky and elastic dough.

Finally oil is to be loaded into the dough, this can be done in two ways, one way is to directly place oil into the weighed recipe before the mixer is started. Or the other way is to place the oil into the mixer after the ingredients and flour have formed a dough, but yet to reach the doughs (FDT) final dough temperature. Oil also known as a shortener, help to prevent the formation of excess gluten and increase the keeping qualities of a bread loaf, preventing it from drying out too quickly. Oil also adds flavour and helps to increase the loaf volume. Once the oil is loaded into the bowl, mixing can begin or resume.

Loaded ingredients into the bowl and Mixing are the first steps in the bread making process; it blends the ingredients in the dough and traps air bubbles (gas) inside.

Simply Ingredients should be added,
Flour
Salt
Improver
Yeast
Water
Oil




Identify the slow mixing time for the 3 varieties of dough used in Water temperature activity.

The three doughs being Wholemeal, Country Grain and Cape Seed.

Wholemeal

Wholemeal Recipe

Wholemeal Flour…………..100%
Salt…………………….2%
Improver……………….1%
Gluten…………………..3%
Yeast…………………..3%
Oil………………………1%
Water…………………..70%

EYF………………….1.79

The method begins with determining the flour weight needed to produce the required product, and all ingredients must be weighed in correct proportion.

The mixing details for wholemeal are:
-Add all dry ingredients and yeast
-1 Min dry mixing on slow reverse
-Add water at a temp of 10 degrees and oil
-3 mins mixing on slow reverse
-Mix to required FDT (28 degrees) on fast speed.
-Ensure dough has cleared using window test
-1 min bowl rest before moulding process.

( By mixing a 25kg wholemeal dough using 12 degrees water by personal experience the dough spun for 4mins slow speed-mixing speed, and 4mins fast speed-development speed, then after oil is added 30secs slow speed, 7mins fast speed for the dough to reach 28 degrees).


Country Grain

Country Grain Recipe

Bakers Flour……………….75%
Country Grain Mix………..25%
Salt…………………………….2%
Improver……………………1%
Gluten………………………2%
Vegetable Oil……………..1%
Yeast…………………………..3%
Water…………………………57%

EYF……………………………1.66

The first part to correctly mixing country grain is to ensure that u have the right water temp. 10 degrees Celsius is a good start, but this temp. may need adjusting from time to time. If the weather and your bakery is colder, water temp. may need to be increased, this is reversed in warmer conditions. Because of the nature of this dough, being quite a heavy dough with a lot of body about it, it does take a little longer to mix the grains thoroughly. Patience is vital in importance to get a quality end resulted product.

The mixing details for Country Grain from the recipe book are:

-Add all dry ingredients and yeast
-1 Min dry mixing on slow reverse
-Add water at a temp of 10 degrees and oil
-3 mins mixing on slow reverse
-Mix to required FDT (28 degrees) on fast speed.
-Ensure dough has cleared using window test
-1 min bowl rest before moulding process.

(By mixing a 32kg Country Grain dough using 12 degrees water by personal experience the dough spun for 4mins slow speed-mixing speed, and 4mins fast speed-development speed, then after oil is added 30secs slow speed, 6mins fast speed for the dough to reach 28 degrees).


Cape Seed

Cape Seed Recipe

100% Wholemeal Flour…100%
Sesame Seed…………..20%
Linseed…………………….20%
Sunflower Seeds…………..15%
Poppy Seed………………..10%
Country Grain Mix………….10%
Salt………………………….2%
Improver………………….….1%
Gluten……………………..7%
Malt Powder……………...1%
Yeast……………………….3%
Water………………………110%

EYF…………………….2.99

The Cape seed dough is the one of the most complex dough a baker will mix. The usage of different ingredients results in the longer spinning and mixing times of this product.

The recipe Book states Cape seed mixing procedure is:

-Add all dry ingredients and yeast
-1 Min dry mixing on slow reverse
-Add water at a temp of 10 degrees and oil
-3 mins mixing on slow reverse
-Mix to required FDT (28 degrees) on fast speed.
-Ensure dough has cleared using window test
-1 min bowl rest before moulding process.

(By mixing 3kg Country Grain dough using 12 degrees water by personal experience the dough spun for 4mins slow speed-mixing speed, and 4mins fast speed-development speed, followed by 30 secs slow speed and 15 to 20mins fast speed). Cape seed dough is the longest spinning dough to reach 28 degrees.