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Module 1,
Lesson 5
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Salt Delays & Mixing Times for Straight Dough
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Salt Delays in Straight Dough
Salt is essential for flavor, but it also strengthens dough. In high-volume bakeries, adding salt too early can strain the mixer. To prolong mixer life, delay adding salt until 75% of the mixing time has passed.
Mixing Times for Straight Dough
In high-volume bakeries, mixing times for straight doughs vary from 7 to 15 minutes, depending on:
- Mixer type
- Dough size
- Formulation
Because straight dough does not have pre-hydrated gluten proteins, more friction and mixing time is needed, which increases dough temperature. To counteract this, use ice or glycerol cooling systems.