Wir verwenden Cookies und Analyse-Tools, um die Nutzerfreundlichkeit der Internet-Seite zu verbessern und für Marketingzwecke. Wenn Sie fortfahren, diese Seite zu verwenden, nehmen wir an, dass Sie damit einverstanden sind. Zur Datenschutzerklärung.
Parbaking
CHF 178.75
Auf Lager
SKU
4JMF5MCDDRF
1 Verfügbar 
Geliefert zwischen Fr., 01.05.2026 und Mo., 04.05.2026
Details
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online.Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage. The raw dough is baked as if normal, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen. The partial cooking kills the yeast in the bread mixture, and sets the internal structure of the proteins and starches (the spongy texture of the bread), so that it is now essentially cooked inside, but not so far as to have generated "crust" or other externally desirable qualities that are difficult to preserve once fully cooked.The parbaked loaf of semi-cooked bread is now in a form that is relatively stable against aging, and highly suitable for transportation and storage until needed. Kept in a sealed container (which prevents moisture loss in addition to the frozen state of the bread), it appears as a risen loaf of bread, with much of the firmness of a finished loaf, but without a browned or golden crust (in the case of a normally light colored bread), and does not age or become stale like a fully baked loaf of bread.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130920913
- Editor Lambert M. Surhone, Miriam T. Timpledon, Susan F. Marseken
- Größe H220mm x B220mm
- EAN 9786130920913
- Format Fachbuch
- Titel Parbaking
- Herausgeber Betascript Publishing
- Anzahl Seiten 140
- Genre Biologie
Bewertungen
Schreiben Sie eine Bewertung
