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  • Dinner Roll Flowchart

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    SHyrlyn Ashley Gonzales
    28 views2 pages
    This document contains a flowchart plan for making rolls. It lists the ingredients which are divided into three mixtures: bread flour, butter, and sugar for mixture 1; sugar and yeast for mixture 2; beaten egg, salt, and water for mixture 3. It outlines the mise en place, mixing/baking, and garnishing procedures. The mise en place procedure involves combining dry ingredients and mixing wet ingredients separately. The mixing/baking procedure involves combining ingredients and kneading the dough for 15-20 minutes before shaping, rising, and baking the rolls for 10-15 minutes at 375F. The rolls are served warm in a cloth-lined basket.

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    FLOWCHART

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    This document contains a flowchart plan for making rolls. It lists the ingredients which are divided into three mixtures: bread flour, butter, and sugar for mixture 1; sugar and yeast for mixture 2; beaten egg, salt, and water for mixture 3. It outlines the mise en place, mixing/baking, and garnishing procedures. The mise en place procedure involves combining dry ingredients and mixing wet ingredients separately. The mixing/baking procedure involves combining ingredients and kneading the dough for 15-20 minutes before shaping, rising, and baking the rolls for 10-15 minutes at 375F. The rolls are served warm in a cloth-lined basket.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    28 views2 pages

    Dinner Roll Flowchart

    Uploaded by

    SHyrlyn Ashley Gonzales
    This document contains a flowchart plan for making rolls. It lists the ingredients which are divided into three mixtures: bread flour, butter, and sugar for mixture 1; sugar and yeast for mixture 2; beaten egg, salt, and water for mixture 3. It outlines the mise en place, mixing/baking, and garnishing procedures. The mise en place procedure involves combining dry ingredients and mixing wet ingredients separately. The mixing/baking procedure involves combining ingredients and kneading the dough for 15-20 minutes before shaping, rising, and baking the rolls for 10-15 minutes at 375F. The rolls are served warm in a cloth-lined basket.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 2

    NAME: DATE: ___ YEAR &

    SECTION: CBF 12 - C
    GRADE LEVEL: 12 __________

    FLOWCHART PLANNING
    NAME OF
    RECIPE:
    INGREDIENTS Mixture 1: MISE EN PLACE PROCEDURE MIXING/BAKING PROCEDURE GARNISHING PROCEDURE
    1 1/4 cup of bread flour
    1/8 bar of butter -In a large bowl combine flour
    Mixture 2: and butter. Mix well, Add sugar
    3 table spoon sugar and yeast. Rub until the
    ½ teaspoon yeast ingredients are distributed. -Served warm, in a
    Mixture 3: - Beat egg and combine water basket lined with a cloth
    ¼ cup beaten egg -Pour liquid to dry ingredients such as a clean tea-towel
    1/8 tsp iodized salt and mix well. Knead 15-20 or a large napkin, whose
    minutes. edges are folded over
    - When the dough is is already the rolls to keep the heat
    smooth and elastic and has in.
    blister showing, form a ball and
    set aside for 25 minutes until
    TOOLS AND EQUIPMENT double the size.
    -Punch the dough. Make it into 6
     Mixing Bowl pieces
     Cling wrap - Arrange in baking sheet and set
     Baking tray aside for 30 minutes.
     Baking sheet - Bake for 10-15 minutes in 375F.
     Measuring cup
     Measuring spoon

    BREAD AND PASTRY PRODUCTION


    DIHS -SHS /TVL – HE
    DYRILLE A. CANDELARIA

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