BREADS

THEY ARE READY TO SERVE

PARTIALLY BAKED, NEED FINAL BROWNING IN THE OVEN

READY TO BAKE, HANDY FOR QUICKLY PREPARING BISCUITS,ETC.

REQUIRE THAWING AND/OR BAKING

MADE FROM BATTERS OR DOUGHS

RANGE IN CONSISTENCY FROM THIN LIQUIDS TO STIFF LIQUIDS

EVEN HIGHER PROPORTION OF FLOUR

EACH SERVES A SPECIFIC PURPOSE

INGREDIENTS THAT PRODUCE GASES IN BATTERS AND DOUGHS

TENDERIZING AGENT IN BAKED PRODUCTS

INCORPORATE AIR INTO BAKED PRODUCTS, ADD COLOR, FLAVOR,CONTRIBUTE TO STRUCTURE

ADDS FLAVOR, REGULATES ACTION OF THE YEAST

PROTEIN THAT GIVES STRENGTH AND ELASTICITY TO BATTERS AND DOUGH

DISTINCTIVELY APPEALING SWEET SMELL AND A DELICIOUS TASTE

PLAIN WATER, POTATO WATER, OR MILK

REGULATES THE ACTION OF THE YEAST AND INHIBITS THE ACTION

ADD FLAVOR AND RICHNESS TO YEAST BREADS

THE YEAST ACTS ON THE SUGARS IN THE BREAD DOUGH TO FORM ALCOHOL AND CO2