Bread-making development
Within about five years, half the bread made in New Zealand would probably be made using the mechanical dough development and in 10 years possibly nearly all the bread would be made this way, the director of the Wheat Research Institute (Mr R. W. Cawley) told a meeting of the Wheat Research Committee in Christchurch. In his report presented to the meeting Mr Cawley said that the demand for advice and tests on the development had been heavy. A testbake procedure suitable for routine use had nearly been completed. Explaining the process to members of the committee he said that in the conventional method of making bread the dough was mixed and then left for several hours to ferment before being divided into pieces and baked. The mechanical development would d > away with the fermentation period, allowing the dough to be taken straight from the mixer to the bakehouse.
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Press, Volume CXI, Issue 32588, 23 April 1971, Page 10
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151Bread-making development Press, Volume CXI, Issue 32588, 23 April 1971, Page 10
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