Ingredient:
1 cup Cheddar Cheese (Shredded)
1/2 tsp Nutmeg
1/4 tsp White Pepper
4 Large Eggs (Well Beaten)
12 Slices of White Bread
Method:
In the top of a double boiler, combine Cheddar cheese, white pepper and nutmeg. Stir over hot water until the cheese melts and mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place 1/2 inch apart on the baking sheet and bake until golden brown.
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This is done by placing flour in a crucible and over direct flame burning all the organic matter. The remainder is the mineral or ash content of the flour. A comparison of the total weight of the flour burned and the remainder after burning determines the ash content. An acceptable range of ash content for flour to be used for pan bread and hard-type white breads such as French and Italian breads is 0.42% to 0.48%. However, the type of wheat and the quality of the flour milled from the wheat are important factors. A longer extraction flour will normally have a higher percentage of ash. The flour close to the bran and perhaps some bran particles that may be present will increase the ash content. Modern flour mills and large equipment that can make test results available for ash, protein, color and moisture content within a few minutes. Flour mills that provide a floour analysis with each new shipment will indicate flour quality through further technical tests performed at the mill. With all this information, bakers rely on the performance or baking test to evaluate the quality of the flour and make any necessary production adjustments.
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Take a handful of flour into the sunlight and examine the color. A creamy, white color without the presence of bran particles is desirable. This usually indicates a flour of better quality. Some bakers make a comparison slick test by taking a sample of standard quality flour and a sample of new flour and placing them side by side. With a smooth stick or knife edge, they spread the flours into a thin slick or layer and compare the colors. A darker or grayish color with indications of bran particles will be obvious when compared to acceptable standard flour. Equally, if the color is whiter with a creamy tinge or tone, there may be an improvment in flour quality. This is often known as the Pekar Color Test. When a flour shows characteristies of weakness, bakers will blend it with the remaining standard flour to avoid or reduce production problems.
Bakers may also test the flour for an indication of the gluten quality. This is commonly known as the gluten test. A small sampling of the flour is placed in a bowl and a slow, steady stream of cool water is mixed in with the flour. The dough formed is continuously mixed until all the starch is washed out. The remainder is the fluten formation made by the glutenforming proteins in the flour is combintion with the water. The gluten is then tested by feel. If the gluten mass is rubbery and tough, it is considered to be of good quality. Should the gluten feel soft and lack extensibility, it is judged to be of weaker quality. This is not an accurate test of gluten quality or quantity but is does allow for some preliminary judgment to be made regarding the new shipment of flour.
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Place a handful of flour in the palm of the hand and compress or squeeze the flour. Upon opening the palm, examine the flour to see whether it packs or lumps. Lumping usually indicates that the flour is of soft variety and lacks quality gluten-forming proteins. When the flour feels dry and sandy, bakers assume that this flour is dry, stronger and will absorb more water, during dough mixing. This may be a fallacy since it is possible the flour was stored for a longer than usual period in a very dry place. ASnother part ofthe test is to spray flour on the bench or table. The flour will either be lumpy and cake up or it will spray easily and spread evenly when dusted. The lumpy flour is considered weak and starchy while the easily dusted flour will be of finer quality. While this is not a scientific test for flour quality, it is informative to bakers who work with a single flour of unknown quality.
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Bread bakers in areas where the supply of flour is limited to a single one for all baked food production have far more problems than bakers who can be selective in their choice of flour. In some countries, the source of wheat and flour is discretionary and flour mills may have little input in making purchases of wheat. Thus, bread production often becomes an unstable situation with bread quality varying with the quality of the flour received from the mill. In some instances, flour mills receive one type of wheat and produce two types of flour. A short extraction flour is removed and sold at a higher price. The long extraction flour is used for bread production. Flour mills do not often provide a complete analysis of the four. The actual test bake at th laboratory of the flour mill is not always consistent with results obtained in bakery production. Bakers who have limited technical knowledge but a basic understanding of the operations in bread production make some basic tests of the flour. These are observations of flour appearance, feel, smell, dusting of flour, and gluten quality tests. The baking test is the most important test to evaluate the quality of the flour. Careful observation of the flour behavior during mixing and dough performance during the conditioning and make up stages is essential. Final evaluation is made during the proofing and baking stages. Bakers who are knowledgeable and have chemical additives available make the required adjustments after making one or two test doughs. Some of the simple and basic tests for flour commonly made by bakers are the following:
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