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Do-Maker Process. The first American continuous doughmaking system, developed by J.C. Baker, in which liquid ferments (q.v.), variously called brews or broths, are combined with the required dry ingredients in a premixer and subsequently developed into a finished dough (q.v.) by rapidly revolving, counter-rotating impellers in the developer-mixer (q.v.), to be deposited (q.v.) directly into bread pans (q.v.).