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Role Of Salt In Bread Baking - Swissbake

Towards the end of 18th Century, the influence of salt was recognised in baking bread. Salt was seen to have an important role to play in bringing out the flavour of the baked product. During mixing, salt reinforces the plastic properties of the dough and improves its cohesiveness and elasticity. Later in the 1960’s, it was understood that salt also acts as an antioxidant, it was then that many bakers adopted a practice of delaying the addition of salt. Fine table salt was used as it would dissolve quickly and so it could be added just 5 minutes prior to the end of mixing time. This was done with the use of intensive mixing methods with the intention to encourage maximum levels of oxidation and bleaching. This method also tends to facilitate the forming of gluten bonds during dough formation and results in a slight improvement in dough strength. However, this method also led to the decline in the taste of the bread baked. The common practice today in the production of bre...

"The French Croissant" - Origin, Recipe & Method - Swissbake

Origin of "The French Croissant" The origin of the Croissant dates back to 1683 in Vienna, Austria, a time when the Austro-Hungarian empire was at war with the Turkish Empire. As history goes, the Turkish army was looking to enter the besieged city of Vienna through tunnels which were being dug under the fortification. But the Turks did not realise that there was a bakery in the basement near the walls, and the noise of digging had alerted the bakers working down there who had informed the Austro-Hungarian army of the approaching Turks ultimately resulting in the defeat of the Turkish army. In celebration of the victory, the bakers created a small roll in yeast-leavened sweet dough. The roll was made in the form of the crescent moon; the emblem that still appears on the Turkish flag, and thus the 'Croissant' was born. From its origins until about 1920, the so called Vienna croissant was made from un-laminated, non-flaky, yeast-raised sweet dough. Around t...

Egg Free Brownie Recipe - SwissBake

A brownie is a square baked dessert . It is a cross between a cake and a soft cookie in texture and comes in a variety of forms. Depending on its density, it may be either fudgy or cakey and may include chocolate chips , nuts , or other ingredients. Egg less Chocolate Brownie is made using maida and cocoa powder. It is an interesting and an easy-to-make dessert recipe and is ideal for occasions like birthday parties , game nights and dates . These Egg less Brownies are a breeze to make, and so delicious made with a SwissBake Egg Free Brownie mix . These egg less brownies are sure to satisfy any sweet tooth. SwissBake is the manufacturer, exporter and supplier of Egg free Brownie Mix in India , which gives you the very best egg free brownie mix you'll ever bake. Baker Recipe for Egg less brownie SB EF BROWNIE MIX 1000 gm Shortening ( Oil ) 240 gm Cold Water 320 gm Nuts / Chocolate Chips (Optional) 250 gm Baking Method Place all Ingredients exce...

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