date:Jul 06, 2012
the RBP is said to have excellent quality overall, comparing favourably with control samples in laboratory tests.
Gary Tucker, head of baking and cereals processing at Campden BRI, said:There are two stages to the RBP. The first is lamination so that the gas cells in the dough are shaped like ellipses rather than spheres. The second is to cut the dough and place it into the pan with the gas cells aligned in the same direction.
Tucker added:During proof the ellipsoidal gas cells lengthen to cre