Question

Put 12 steps to yeast dough production into the correct order: proofing, storing, scaling ingredients, bulk fermentation, rounding, scaling or portioning, mixing, folding or punching, cooling, baking, make up and punning, benching

Answer 1

Ответ: Scaling Ingredients, Mixing, Bulk Fermentation, Folding or punching, Scaling or portioning, Rounding, Benching, Make up and punning, Proofing, Baking, Cooling, Storing.

Объяснение:

Answer 2

Here are the 12 steps to yeast dough production in the correct order:

1. Scaling ingredients: Measuring and weighing the necessary ingredients for the dough.
2. Mixing: Combining the ingredients together, typically in a mixing bowl or a mixer, to form a cohesive dough.
3. Folding or punching: Incorporating air into the dough by folding it over itself or punching it down to release trapped gases.
4. Bulk fermentation: Allowing the dough to rest and rise in a covered container for a specified period of time to develop flavor and gluten structure.
5. Rounding: Shaping the dough into a smooth, rounded ball by tucking the edges underneath.
6. Benching: Allowing the rounded dough to rest for a short period of time before further shaping.
7. Scaling or portioning: Dividing the dough into individual portions of desired size.
8. Make up and panning: Shaping the individual portions into their final desired shapes, such as rolls or loaves, and placing them in baking pans or on baking sheets.
9. Proofing: Allowing the shaped dough to rise again in a warm and humid environment to increase volume.
10. Baking: Placing the proofed dough in an oven and subjecting it to controlled heat, causing it to rise further and develop a golden crust.
11. Cooling: Removing the baked dough from the oven and allowing it to cool on a wire rack or a flat surface.
12. Storing: Once completely cooled, storing the baked goods in appropriate containers or packaging to maintain freshness.

Please note that the step "cooling" may take place before or after the step "storing" depending on the desired temperature and duration of cooling.