What is batter?

This is flour and liquid and usually eggs and other ingredients that are mixed to a consistency that can be stored or ‘battered’. Common additives are salt, pepper, sugar, spices, and baking powder.

The ingredients are used in varying proportions to produce different products. Batters provide distinguishing organoleptic characteristics to fried or baked foods and thousands of formulas exist.

Flour constitutes the primary raw material to which all soft wheat product formulations are related. It provides a matrix around which other ingredients in varying proportions are mixed to form batter. Batter can be stirred with a spoon and is thin enough to pour or drop from a spoon.

Batters are used for crepes, packages and fritters, waffles and doughnuts for coating foods for frying, for making Yorkshire pudding and baked desserts and sometimes for making small crisp cases to hold a filling.

In the United States, the word is also use for cake mixtures, although they may be thicker than the batter use for other foods. Many commercial products are available in ready-to cook, dry, frozen or chilled versions.
What is batter?

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What is meant by pastries?

Pastries are defined as nay products made from any of several different doughs that include fats, flour, and water, that may be enriched with other ingredients.

‘Pastry’ is formed from ‘paste’, a French word that appeared as the Anglo-Norman past or paste, meaning ‘dough’ or ‘pastry’ lasting into the sixteenth century as paest.

Examples of pastry include puff pastry, pie dough and pâte sucrée or a sweet short pastry. Pastries can also be a general term for sweet baked goods such as Danish pastries or coffee cakes.

While the filling use in the manufacture of pastry products may have a wide range of textures, moisture contents and water activities, the pastry itself tends to have a moisture content above that of biscuits but below that of cake.
What is meant by pastries?

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Alkaline noodles processing

The ingredients (300 g flour, 96 ml water, Na2CO3 - 2.7 g and K2CO3 -0.3 g) are mixed in a mixer for 1 min at slow speed, 1 min at fast speed m and then for 3 min at slow speed.

The dough balls are sheeted between steel rollers, 2.75 mm apart.

The dough sheet is often relax the gluten structure before one or two combined dough sheets are passed through a further sequence of 3-7 rollers. The clearance successively reduced to 2.5, 2.0 and 1.5 mm. It is to reduce the sheet to its final thickness.

Sheets are cut into strands using slotted cutting roles to produce noodles of 0.6 – 6.0 mm wide, which are then cut to lengths of 180 – 260 mm.

After standing for 3 h at 25 degree C, the noodles are placed in wire mesh and cooled in boiling water until the uncooked core has just disappeared (about 5 min). The noodle are cooled and then coated with oil to keep the strands from sticking together.

Cooked noodles, packed in plastic pouches with a packet of soup or sauce, are a convenience food.
Alkaline noodles processing 

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Pizza dough

Basic pizza dough is the most common type so dough used in pizza. Pizza dough is traditionally yeasted bread dough which is fermented before use therefore it is similar to cream cracker dough.

Basic pizza dough produces a crust that tastes good and crunches nicely when baked on a pizza stone, on a pizza screen or in a pizza pan.

Basic dough be made using only flour, natural yeast, salt and water. The dough then must be kneaded by hand or using mixers. The dough kneaded until smooth, before shape it into a ball.

Flour is an important ingredient in dough. Just the right fraction of flour is needed to make the dough. If too much flour the dough will be dry and difficult to knead. If less the dough will become sticky.

Unlike other bread dough, pizza dough needs to rise only once. Then letting it rest for 15 minutes before rolling or stretching to the desired shape.

The dough then cut into two or three equal potions using a non-serrated knife.

The traditional Italian pizza is a disc of fermented bread dough liberally topped with vegetables and meat pieces in a tomato sauce and garnished with grated cheese then baked in a very hot sole plate oven immediately before eating.

Pizza must be baking in a very hot oven, 500 °F. The best way to cook is directly on a pizza stone, which is crisps up the bottom of the crust and dried it out perfectly.

Baking pizza bases is aimed at a pale surface color and a good rise to a stable set structure within the pieces.

Pizza dough

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