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vacuum setting

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mechanical mixing of bread doughs is often carried out with the bowl under a vacuum to control the amount of air in the dough and prevent large air bubbles being trapped, or to pull them out, as they cause pockets of coarse texture in bread. Amount of vacuum can be varied and time can be set for immediate or delayed vacuum. Vacuum is usually delayed until the end of mixing when it is most effective, allowing small uniform air bubbles to form but releasing larger air pockets.

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