| Oct. 4th — National Cinnamon Roll Day |
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Although sweet rolls have been produced since ancient times, the arrival of cinnamon spice to Europe resulted in the creation of this sticky treat. The cinnamon rolls of today are thought to have originated in Sweden. |
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AVOID STICKY SITUATIONS
WITH CINNAMON ROLLS |
A cinnamon roll is a sweet baked dough filled with a cinnamon-sugar filling. Made with a rich dough leavened with yeast, their characteristic form is due to rolling a dough sheet containing sweetened cinnamon filling.
When making cinnamon rolls, bakers should consider the following factors: -
Yeast activation medium (milk or water) temperature should not exceed 50°C (120°F).
- Yeast type: for rich doughs, osmophilic yeast is the most appropriate strain due to its capacity to grow in high sugar environments.
- Fermentation time: rich dough is slightly under-fermented (<40 min). However, when working with non-osmophilic yeast fermentation time may increase 2-3 times.
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Baking temperature: cinnamon rolls should be baked at low temperatures of 175 – 205°C (350 – 400°F) to control browning due to the presence of milk, sugar and fat.
- Proofing time: rich doughs are slightly under-proofed (30 – 45 min) due to their weaker gluten network.
What's a typical cinnamon roll formula? Find out at ASB's BAKERpedia page! |
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Bakery Production Cost Reduction |
Learn about six specific categories of production costs along with ideas regarding how to reduce each of them.
Armed with this knowledge, post webinar supplier attendees will be able to engage in effective dialog with their bakery customers that should result in tangible improvements in the bakery operation.
Speaker: Dr. Kirk O'Donnell Webinar length: 60 minutes |
| Bread Manufacturing Process |
Build knowledge of the function of ingredients from the benchtop and put it to work on the production floor. This online course focuses on the steps to manufacture pan bread using a sponge and dough system. It then branches into each dough system, teaching scaling ingredients, mixing and fermentation specifics. Certificate: Yes, on completion Course length: 8 hours, 20 modules
Get group pricing for your team of 3 or more members! Email sday@asbe.org for details. |
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As a Food Science PhD student at the University of Florida, I had never heard about ASB. Until one day my colleague introduced us to the Product Development Competition. From there on we went as finalists to BakingTech. It gave students a perfect platform to expose themselves to the industry. When compared to food conferences in the USA, I think ASB is the most inviting and inclusive by far. It was a place to learn everything about baking, network, and create connections.
— Devanshu Mehta, Scientist, R&D | Impossible Foods |
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BECOME A CERTIFIED INTERNAL EQUIPMENT EVALUATOR |
Ensure your bakery equipment meets the rigorous ANSI hygienic design and sanitation standards by becoming a Certified Internal Equipment Evaluator with this new online course. Earn certification that will place you at the forefront of Hygienic Equipment Design and certify you as a recognized industry expert.
Register for the course here. |
JOIN OUR NOVEMBER WEBINAR |
Learn all about transitioning an industrial sponge & dough to straight dough with Brian Chang and Martin Chiappetta from Puratos USA.
By the end of the webinar, attendees will have a clear understanding of the complexities involved in transitioning from an industrial sponge and dough method to a straight dough process, along with practical strategies to address these challenges.
Register here to join us live. Can't join live? Register to receive the recording! |
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American Society of Baking | 1415 Shelby Street, Suite A | Indianapolis, IN 46203 US |
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American Society of Baking 1415 Shelby Street, Suite A Indianapolis, IN 46203 US
