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By Andrews McMeel Publishing
This charmingly illustrated cookbook will encourage tranquility and serenity for the house prepare dinner. It gains an collection of soothing recipes, from serene "Raspberry and Pistachio Sandwich Cake" to the peaceable "Sticky Date and Orange Pudding" and tranquil cakes reminiscent of "Walnut and Fig Tart." every one recipe will contain trouble-free step by step directions to make sure a calming, composed baking experience.
Keep Calm and keep it up was once a global warfare II British govt poster that struck a chord in tough instances. Now we're short of a stiff top lip and positive strength once more. This cookbook will encourage a relaxed kitchen with its straight forward recipes and motivational charges, mantras, and wry truths.
As Marie Antoinette stated – and certainly any sane individual may say – "Let them consume cake."
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Extra info for Keep Calm and Bake Cake
Example text
Operators and others should be encouraged to check the records periodically when production is running well and to note any deviations, with the date and any notes on why the settings may have been different. In this way smooth and efficient running of ovens will become the norm. 2 Measurement of weight, size and colour As biscuits emerge from the oven their quality can, for the first time, be seen and measured. It is the responsibility of the baker to use the information and, when necessary, to initiate process adjustments that will keep the product within specification.
The baker should note when the oven settings have to be changed to correct dark or light baking conditions. 3 Measurement of moisture content Measurement of moisture is not quite as simple as are the checks for weight and size. Either a sample of ground up biscuit must be heated under precise conditions and the loss in weight noted or the ground sample must be analysed on a specially calibrated electronic instrument, for example an infrared absorption meter. The frequency with which tests for moisture are made is also worth thinking about.
The aim is to produce as even a surface coloration as possible except in crackers which have blisters. In order to prevent parts of the edges of the dough pieces becoming overcoloured it is important to arrange that they are placed close together on the oven band. Try to arrange that the spaces sideways are the same as those in line. Some adjustment of the spacing can be achieved when the dough pieces are panned onto the oven band. Where dough pieces are missing it is common for the edges of the surrounding biscuits to be coloured too much and these have to be rejected and not packed.