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Blanchard Batter Process

Blanchard Batter Process. A short-time dough method (q.v.) utilizing a two-stage mixing process, in the first stage of which a rather fluid batter (q.v.) is beaten until full gluten (q.v.) development and complete hydration (q.v.) are achieved, followed by mixing of the final dough (q.v.) to which ascorbic acid (q.v.) has been added. The process, when converted to a continuous system, requires less energy input, lower dough temperatures, and reduced oxidant (q.v.) levels than do other mechanical dough development methods (q.v.).