Choux and Viennoiserie/Commercial Baking
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| MEASUREMENT | show 🗑
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| show | Process in which the starches absorb moisture, expand and become firm. This process beings at approximately 150˚F.
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| show | Gluten and egg proteins coagulate and solidify giving the produce shape and structure. This begins at an internal temperature of approximately 165˚F.
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| EVAPORATION OF WATER | show 🗑
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| show | Name given to a recipe in a commercial bakeshop.
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| DOCK | show 🗑
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| show | Sign meaning “pound” as in 5# of dough or 6# of flour.
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| show | Also know as sheeters. Do not call them cookie sheets.
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| SCALING | show 🗑
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| PAN OUT | show 🗑
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| DISHER | show 🗑
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| show | These are the ¼, ½, and full size metal pans that are used to hold dough or batter until it can be panned out.
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| show | Process in which baked goods begin to undergo starch retrogradation and eventually become stale.
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| BAKER’S PERCENTAGE | show 🗑
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