EXPERIMENTAL MILLING AND BAKING. 
17 
it is taken out and kneaded for approximately 3 minutes in the 
dough mixer. During this kneading, the sugar, the remainder of 
the flour, and enough distilled water are added to make a dough of 
the proper consistency. 
The type of kneader in use at the experimental laboratory permits 
the accurate determination of the water absorption during the 
kneading process. With certain other types of experimental dough 
mixers on the market, it is not possible to determine accurately 
the water absorption during the kneading process. In the use of 
these types, a separate test for its determination is necessary. When 
Dough-mixing machine 
16 or 18 tests are made each day, there is a considerable saving of 
time if the water absorption is determined during kneading, and it is 
believed that more accurate results are secured than when determined 
separately. 
After kneading, the dough is placed in the proofing cabinet for 40 
minutes, then it is "knocked down/' and returned to the cabinet. 
After 25 minutes the dough is taken out, carefully moulded into 
the shape of a loaf, panned, pricked seven or eight times, and re- 
turned to the proofing cabinet, where it is allowed to remain until it 
rises to nearly its maximum volume, then put in the oven for baking. 
The time required for the loaf to rise varies from 50 to 100 minutes, 
depending on the activity of the yeast and the individual strength 
of the flour. 
57081°— 24 3 
