BACK TO PREVIOUS PAGE

Seam

Seam. The exposed edge of the dough sheet (q.v.) after the latter has been moulded (q.v.) into a cylindrical form. During panning (q.v.), the dough piece should be deposited into the pan (q.v.) with the seam down to prevent its subsequent opening during final proofing (q.v.) and baking (q.v.).