Übersetzung für "Teigbereitung" in Englisch

The dough preparation of process zone 2 mainly covers the mixing, pressing and moulding.

The associated control section of the apparatus for preparing dough can be seen from FIG.

A commercial enzyme preparation can be used as such together with the remaining components for the preparation of dough.

Pioneer work: At the end of the 19th Century, DIOSNA is already engaged in the busy development of the first dough mixing machines.

Sabia can be used, in any dosage, as a soaker during dough preparation or as a decorative sprinkling.

The expert's committee awardedthehb-ice ® doughcooling system, which allows absolutely new possibilities with the dough preparation.

Due to their specific structure, the monoglycerides are capable of altering the plasticizing effect of starch and gluten during preparation of the dough by inserting themselves in finely divided form into the homogeneous plasticized materials, thus breaking them up and making the dough smoother, i.e. shorter.

It is true that in the preparation of dough for bread or fancy cakes, the development of the working methods and of the equipment for mixing, proportioning, discharging and further processing of the dough has led to the transfer of the physical labour to machines and hence also to an increase in productivity.

A method of preparing dough for bread or fancy cakes can be carried out more quickly, precisely and reliably, dispensing with subjective judgements of the dough during and/or after the mixing, in such a manner that the state of the dough is monitored with a measuring probe and that values for the further addition of measured amounts of a main constituent such as flour or in particular water are determined from measured values which are obtained at quite specific characteristic measuring moments, in order to obtain an optimum dough which has the required properties in a reproducible manner, regardless of the varying capacity of the flour to absorb water.

Due to the specific structure, monoglycerides are able to change the plasticizing action of starch and gluten in the preparation of dough by entering finely divided into the homogenous plasticized material, thus breaking up the materials and interrupting them to make the dough more smoother, i.e. shorter.

Due to their specific structure monoglycerides are able to vary the plastifying action of starch and gluten in the preparation of dough by inserting in fine distribution into the homogenous plastified material, breaking it up and thus making the dough smoother, i.e. they shorten it.

Accordingly, it is the object of the invention to develop further the method of preparing dough for bread or fancy cakes and bread in the sense that the uncertainties of subjective judgements of the dough as well as the circumstances and duration of work as a result of further constituents added by trial and error can be reduced and doughs of great uniformity be achieved.

Such control of the preparation of dough presupposes, apart from the above-mentioned general knowledge, characteristic fields or data fields which have to be correlated with the measured values and which have to be determined experimentally at least in a pilot project.

Highest flexibility at utmost operating safety – the DIOSNA dough resting system leaves nothing to be desired in automated dough preparation.

To produce the dough, flour is mixed continuously with water and kneaded until the required consistency is achieved to allow the dough to be pressed through the appropriate dies.

From storage, cleaning and grinding of cereal grains to dough preparation and drying: Bühler has perfected every stage of the process – for the success at which customers are aiming and for the longevity of the equipment.

According to BILB, the ability of Fibrex to bind water thermostably during dough processing, freezing and baking improves the end product.

It is conceivable that the energy present in the first and/or the second treatment zone heats the feed water required for dough preparation and/or further zones of the dryer, in particular of a hanger.

In the dough preparation by means of the phospholipase according to the invention the phospholipase may be added to the dough itself, to any ingredient of which the dough is prepared, and/or to a mixture of dough ingredients of which the dough is prepared.

To produce the dough, the semolina and powdered porcini mushrooms are mixed continuously with water and kneaded until the required consistency is achieved to allow the dough to be pressed through the appropriate dies.

To produce the dough, semolina is mixed continuously with water and kneaded until the required consistency is achieved to allow the dough to be pressed through the appropriate dies.

Production To produce the dough, wholemeal spelt flour is mixed continuously with water and kneaded until the required consistency is achieved to allow the dough to be pressed through the appropriate dies.

Fluctuations in the composition of the raw material become noticeable in the bakehouse, at the latest, and may have undesirable effects on preparation of the dough and baking.

To produce the dough, semolina is mixed continuously with water and kneaded until the required consistency is achieved to allow the dough to be rolled and cut into broad sheets.

To produce the dough, the semolina and powdered bear's garlic are mixed continuously with water and kneaded until the required consistency is achieved to allow the dough to be pressed through the appropriate dies.

As varied as its flavours, so versatile is its application: Sabia can be used as a soaker in any dosage during dough preparation, or as a sprinkling.

Whether for wheat, rice or corn (maize) pasta – Bühler is the right partner for producing short goods pasta. From gentle dough production to product-friendly drying and cooling processes, Bühler’s robust design of the short goods lines has taken all customers' demands into account.