Скачать с ютуб Tuesday 10 at 10: brioche, egg replacement, and more! в хорошем качестве

Tuesday 10 at 10: brioche, egg replacement, and more!

This Tuesday morning, Dr. Lin is here answering baker questions! Today's topics include: Has anyone used a humidity sensor (or hygrometer) to check the humidity level due to steam inside a commercial electric 4-deck oven? If so, please share the model of the sensor! If the cell structure changes because of the addition of extra fat and less moisture, does this affect the brioche shape? I was checking out the formulation for brioche on the BAKERpedia website, and had a doubt. Is the yeast percentage correct? It seems very low at 1.6%. What can I substitute eggs with? Is vinegar a leavening agent by itself? Curious to learn more about oven humidity? Check out this article: https://t2m.io/Yhe4e4Yc Want to explore the commercial production of brioche? Learn more here: https://t2m.io/KawhTM6m Looking to learn more about egg replacement? Check out this article: https://t2m.io/96i2vSsY Searching for more free online bakery resources? Head to the BAKER Academy: https://t2m.io/aBREZt90 Want to take a deeper dive about your product? Get in touch here: https://t2m.io/Tbfq6Vy8 Still have a question? BAKERpedia it: https://t2m.io/0Fxs88Ut #ovenhumidity #brioche #osmotolerantyeast #eggreplacement #vinegar #baking #bakeryingredients #bakedgoods #bakeryproduct #bakery #bakerybusiness #bakingindustry #industrialbaking #commercialbaking #foodproduction #foodandbeverage #foodmanufacturing