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- 446. What is shortening?
Biscuits are made with “shortening “. The fat is rubbed into the flour and molecules of fat surround the flour particles and prevent water mixing with flour, which stops the development of...
http://www.bakeinfo.co.nz/Ask-Us/FAQ/Ingredients/What-is-shortening- - 447. What is a Danish pastry?
The origin of the Danish can be blamed on a strike amongst the bakery workers in Danish bakeries in 1850. The strike forced bakery owners to hire foreign workers, including Austrian bakers. Unfamiliar...
http://www.bakeinfo.co.nz/Ask-Us/FAQ/Bakery-Products/What-is-a-Danish-pastry- - 448. What do the food regulations state with regards to gluten free bread?
Under Standard 2.1.1 – Cereals and Cereal products, the legal definition of bread is listed as ‘the product made by baking a yeast-leavened dough prepared from one or more cereal flours or...
http://www.bakeinfo.co.nz/Ask-Us/FAQ/Regulations/What-do-the-food-regulations-state-with-regards-to-gluten-free-bread- - 449. Variety Breads
Modern methods of baking variety breads New Zealand bakers use conventional bakery equipment and materials to make variety breads. Starting from a basic, white bread formula we can obtain a huge vari...
http://www.bakeinfo.co.nz/Facts/Bread-making/Types-of-bread/Variety-Breads - 450. What are the differences between Cake, Bread and Pastry flour?
Flour for cakes and biscuits has lower protein content than bread making flour and is milled from soft wheat varieties. The protein needed to form the structure of cakes and biscuits is not from the f...
http://www.bakeinfo.co.nz/Ask-Us/FAQ/Ingredients/What-are-the-differences-between-Cake-Bread-and-Pastry-flour-
