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APPENDIX I

Formulation and Processing Steps of Selected Flat Breadsa

Arepa: Traditional Processing Method

Ingredients

Corn Water Salt

Procedure

A. Moist corn is pounded in a wooden mortar to remove the hull and part of germ from the endosperm. B. The resultant product is washed and mixed with water (40:60 ratio), cooked. cooled. and kept overnight. C. Cooked corn is mixed with water and salt and kneaded to form a (masa) . D. A small portion of dough is flattened to the desirable thickness aFor more information and citations refer to the text in chapters 4 and 5. 160 Flat Technology

and size, and baked on the surface of hot clay or metal plate for 2 min on each side.

Arabic () Bread

Ingredients (%, ]lour basis) Part

Flour 100% 63.750 0.5-1.0% 0.478 Salt 0.75-1.5% 0.717 Water 50-60%* 35.060 Total 100.0 *based on quality

Procedure

A. The ingredients are mixed to a developed dough that is allowed to ferment for 1 h. B. The dough is divided into 60 to 120-g pieces, rounded and allowed to proof for 5 to 10 min. C. The relaxed dough balls are sheeted to a thin layer (2 to 10 mm) and are allowed to proof for 30 min. D. Depending on the thickness of the sheeted dough, the temperature might vary from 350 to 6500 C and baking time from 18 seconds to a couple of minutes.

Baladi Bread

Ingredients (%, ]lour basis) Part

Flour 100% 51.546 Sour dough 20% 10.309 Salt 0.5% 0.258 Water 72-75% 37.886 Total 100.0

Procedure

A. The ingredients are mixed to a cohesive mass and allowed to ferment for 40 min. Appendices 161

B. The dough is divided into 180-g pieces. rounded. covered with fine bran. and allowed to proof for 15 min. C. The dough pieces are flattened by hand into round. 1.25 cm thick portions and proofed for 50 to 60 min. D. They are baked at 3500 C for 2 to 3 min.

Barbari

Ingredients (%. flour basis) Part Flour 100% 49.176 Yeast 10% 0.492 Sour dough (optional) 40% 19.670 Salt 2% 0.984 Soda 0.35% 0.172 Water 60% 29.505 Total 100.0

Past (%. Water basis) Part

Water 100% 93.447 Flour 10% 4.673 1% 0.935 Oil 1% 0.935 Total 100.0

Procedure

A. The ingredients are mixed to a well-developed dough. B. A bulk fermentation of 2 h is allowed to take place. C. Dough is divided into 300-g pieces. and rounded. and allowed to rest for 20 min. D. One or two tablespoons of paste is applied to the surface of the dough and the dough is sheeted with fingers while a num• ber (three or four) of groves is formed. E. The sheeted dough is allowed to proof for 20 minutes and baked at 220 to 2500 C for 8 to15 min. 162 Flat Bread Technology

Battaw

Ingredients (%, flour basis) Part

Wheat flour 75% 40.589 Maiz flour 25% 13.529 Fengreek flour 0.75-1.8% 0.690 Salt 1% 0.541 Water 65-100% 44.649 Total 100.0

Procedure

A. The ingredients are mixed to develop a cohesieve. well devel• oped dough. B. The dough is divided into deSirable portions and placed on a board coated with bran. C. Each piece of dough is sheeted to a thin layer and baked at 3000 C for 40 to 60 sec.

Candy Bread

Ingredients (%, flour basis) Part

Flour 100% 51.413 Yeast 2% 1.028 Baking powder 1% 0.511 Shortening 30% 15.345 Chopped dates 15-20% 8.951 Fresh milk or water 40-50% 23.018 Total 100.0

Procedure

A. The ingredients are mixed to form a well-developed dough. B. The dough is allowed to ferment for 2-3 h and is divided into 300-g pieces and rounded before a short resting time. C. The dough is sheeted to a desirable thickness. brushed with whipped eggs. and sprinkled with flavoring seeds. Appendices 163

D. It is either baked immediately in a tanoor or is allowed to fennent (proof) for 20 to 40 min prior to baking in a deck oven.

Chapati

Ingredients (%, flour basis) Part

Flour 100% 62.500 Salt (optional) (optional) Oil (optional) (optional) Water 55-65% 37.500 Total 100.0

Procedure

A. The ingredients are mixed to develop a firm dough. B. After a short resting time, the dough is divided into small portions, rounded, and allowed to rest for a short time. C. Dough balls are flattened by hand to 2 to 3 mm thickness and about 15 cm diameter and baked immediately on both sides on a hot plate.

Dosai

Ingredients

Black gram White polished Salt Water

Procedure

A. Black gram and white rice are soaked separately in water for 5 to 10 h, drained. and grounded to fine particles. B. Rice flour and black gram (3-4: 1 ratio), salt. and water are mixed to fonn a thick batter which is allowed to fennent ove• night at 30 to 32° C. C. The consistency of the batter is adjusted by addition of water. 164 Flat Bread Technology

D. A portion of the batter is poured on a hot plate and cooked for a couple of minutes.

English Muffins

Ingredients (%, flour basis) Part

Flour 100% 52.924 Yeast 1.2-6.5% 2.037 Salt 1.2-1.7% 0.767 Sugar 2.0-4.3% 1.667 Shortening 1.0% 0.529 Calcium porpionate 0.5% 0.265 Protease enzyme 1.0% 0.529 Water 76-80% 41.280 Total = 100.0

Procedure

A. The ingredients are mixed to beyond the full development stage and is divided after a short resting time. B. The dough pieces are rounded and dusted with corn meal and proofed for 30 min at 43° C and 96% relative humidity. C. The dough pieces are deposited into the griddle cups. Both sides ofthe proofed dough are griddle-baked for a total of 13.5 min at 246° C.

Injera

Ingredients

Tef, , , corn flour or a mixture of these Sour starter Water

Procedure

A. The ingredients are thoroughly mixed and allowed to ferment for 17 to 72 h at room temperature. Appendices 165

B. A portion of the sediment is mixed with water (1 :3), heated to the boiling point, and mixed with the remaining portion of the batter. C. The batter is allowed to ferment for an extra 1.5 to 2.0 h. D. A portion of the batter is poured over a concave clay griddle to form a thin layer, covered with a conicalHd, and cooked for 2 to 3 min.

Kalachi

Ingredients (%, flour basis) Part

Flour 100% 50.505 Yeast 2.0% 1.010 Sugar 5.0% 2.525 Butter 12.0% 6.060 Fresh egg 15.0% 7.575 Milk 64.0% 32.323 Total = 100.0

Procedure

A. The dry ingredients, fresh egg, warm melted butter, and milk are mixed in sequence to form a developed dough. B. Mter a bulk fermentation period of 2 to 2.5 h, the dough is divided (165 g) , rounded and allowed to proof for 5 to 10 min. C. Dough pieces are sheeted to round shape. A half circle (7.5 cm diameter) cut is created to form a flap. D. A piece of frozen butter is placed undreneath the flap, which is folded and sealed. E. The dough is proofed for 25 to 30 min and baked at 190 to 2000 C for 20-25 min. F. Mter baking the flapped portion of kalachi is brushed with melted butter or egg white and dusted with flour and baked again for an additional 3 to 5 min. 166 Flat Bread Technology

Khobz el-daar

Ingredients (%, flour basis) Part

Flour 100% 60.975 Yeast 1.0% 0.610 (optional) (optional) Salt 1.5% 0.915 Water 58-65%* 37.500 Total = 100.0 *based on flour quality

Procedure

A. The ingredients are mixed to form a well-developed dough and a bulk fermentation time of 60 to 90 min is allowed to take place. B. The dough is divided into 300-g pieces, rounded, and allowed to prooffor 10 to 15 min. C. Proofed dough pieces are dusted with fine semolina and sheeted to round shapes of 1 to 2 cm thickness. D. The dough is proofed for 45 min at high relative humidity and prior to baking a rectangular-shape cut (1 cm deep) is made on the surface and the dough is baked at 200 to 2500 C for 15 to 20 min.

Lavash

Ingredients (%, flour basis) Part

Flour 100% 65.253 Yeast 1.0% 0.652 Sour dough (optional) (optional) Salt 2.0% 1.305 Soda 0.25% 0.163 Water 45-55%* 32.626 Total = 100.0 *based on flour quality Appendices 167

Procedure

A. The ingredients are mixed to a well-developed dough and is feremented for 1 to 3 h. B. The dough is divided into 300-g pieces, rounded, and is al• lowed to proof for 5 to 10 min. C. The proofed dough pieces are sheeted to a thin layer, ducked, and immediately baked at high temperature for a short time, to produce a pale color bread with evenly distributed small blisters.

Pancake

Ingredients (%. flour basis) Part

Flour 100% 29.655 Sugar 24.0% 7.117 Salt 2.0% 0.593 Skim milk powder 14.0% 4.151 Egg 55.0% 16.310 Melted butter 27.0% 8.007 Vanilla 1.7% 0.504 Baking powder 3.5% 1.038 Water 110.0% 32.621 Total = 100.0

Procedure

A. Water is added to the mixture of flour. baking powder. and skim milk. It is mixed thoroughly to develop a uniform batter. B. Sugar. salt. egg, vanilla and finally butter is blended into the mixture. C. The mixture is allowed to rest for 1 to 1.5 h. A small portion of the batter is poured on a hot griddle and baked to a desir• able color. 168 Flat Bread Technology

Paratha

Ingredients (%, flour basis)

Flour 100% Salt 1.5-2.5% Shortening 5.0-10.0% Water Variable* *depending on flour quality

Procedure

A. The ingredients are mixed to form a cohesieve dough. After a short resting time it is divided into small pieces (75 to 100 g). B. Each dough piece is stretched several time and twisted to form a dough ball. C. After a short rest time (5 min) the dough is sheeted to a 2 to 3 mm thickness and baked on both sides on a griddle.

Pizza crust

Ingredients (%, flour basis) Part

Flour 100% 57.077 Yeast (or) 0.5-5.0% 1.570 Chemical leavening 0.5-4.0% 1.284 Salt 1.0-2.0% 0.856 Shortening 3.0-14.0% 4.851 Calcium propionate 0.1-0.3% 0.114 Water 55.0-65.0% 34.246 Total = 100.0

Procedure

A. The ingredients are mixed to beyond the clean-up stage and after a short rest time divided. rounded. and allowed to proof for a short time. B. The proofed dough pieces are transferred into flat pans and pressed to fill the cavity of the pan. Appendices 169

C. They are allowed to relax for 4 to 8 min before baking at 2320 C for 5 to 8 min.

Purl

Ingredients (%, flour basis) Part

Flour 100% 58.309 Salt 1.0% 0.583 Oil (optional) 10.0-12.0% 6.414 Water 48.0-71.0%* 34.693 Total = 100.0 *based on flour quality

Procedure

A. The ingredients are mixed to a well-developed dough and after a short rest time divided into small pieces, rounded, and al• lowed to rest. B. Dough pieces are sheeted to 1.5 to 2.0 mm thickness and deep fried to a golden color (25 to 45 sec) in oil heated to 170 to 1950 C.

Saiki

Ingredients (%, flour basis) Part

Flour 100% 50.838 Yeast 2.0% 1.016 Sugar 5.0% 2.541 Salt 0.7% 0.355 Fresh egg 15.0% 7.625 Butter 12.0% 6.100 Fresh milk 60.0-64.0% 31.520 Total = 100.0

Procedure

A. Yeast is activated by dissolving it in warm water-sugar so• lution. 170 Flat Bread Technology

B. Yeast solution is mixed with flour. salt. sugar. and warm fresh milk. whole egg and melted butter are added separately. The dough is mixed to a well develped dough. C. The dough is fermented for 2 to 2.5 h and divided into 165-g pieces. These are allowed to rest for 5 to 10 min. D. The dough pieces are sheeted to an oval shape and proofed for 25 min before baking at 190° C. E. Saiki is removed from the oven. brushed with beaten eggs. and a lengthwise cut of 1.0 cm deep is made on the crust. F. Finally. it is re-baked for an additional 25 min or until a golden crust color is developed.

Ingredients (%. }lour basis) Part

Flour 100% 48.543 Sour dough 20.0% 9.708 Salt 1.0% 0.485 Water 85.0% 41.262 Total = 100.0

Procedure

A. The ingredients are mixed to a slack dough and allowed to ferment for 2 h. B. A portion of the dough (500 g) is sheeted by hand on a special convex peddle. docked. and sprinkled with flavoring seeds. C. The dough is transferred onto the hot pebbles of the oven and is baked at 350° C for 2 to 4 min.

Ingredients (%. }lour basis) Part

Flour 100% 61.690 Yeast 1.0% 0.617 Salt 0.7-1.5% 0.678 Yogurt 25% 15.422 Water 35% 21.592 Total = 100.0 Appendices 171

Procedure

A. The ingredients are mixed to form a well-developed dough and immediately divided into small pieces. rounded. and allowed to rest for 5 min. B. Dough pieces are sheeted to a thin. oblong layer and are baked for 2 min on the inner wall of a clay oven heated at 3150 C.

Tortillas (Corn): Traditional Formulation and Processing Method

Ingredients

Corn Water Lime

Procedure

A. Corn is cooked in lime solution to remove the skin and precarp. B. Cooked corn is stone grinded to form a dough (masa). C. A portion of the masa is flattened to form a thin. round sheet. This is baked on both sides on a hot plate.

Tortilla (Com): Modern Method

Ingredients

Corn water Lime

Procedure

A. Corn (yellow. white. or a mixture of both) is soaked in 1.7 to 3.6 parts of -grade lime solution. B. The mixture is heated for 6 to 60 minutes at 83 to 1000 C with some agitation. 172 Flat Bread Technology

C. Cooked corn is steeped in the lime solutiion for 5 to 24 h. D. The solution of the cooked corn is drained and the corn is washed several times with fresh water to remove the lime solution and to loosen parts of the corn. E. Treated corn is stone milled to form a cohesive and plastic dough. F. Corn dough is kneaded and extruded through a pair of smooth sheeting rolls to form a continuous sheet. G. A rotary cutter is used to cut the dough to a uniform shape. H. Dough pieces are baked in a three tiers oven at 219.5°C for 30 to 34 sec or at 227 to 234°C for 18 to 21 sec.

Tortilla ( Flour): Traditional Method

Ingredients

Flour Lard Salt Water

Procedure

A. The ingredients are mixed to form a cohesive dough. B. Mter a short rest time, it is divided into small pieces and rounded. C. The pieces are allowed to rest for a short time, sheeted by hand, and are baked on a hot plate.

Tortilla (Wheat Flour): Modern Procedure

Ingredients (%, flour basis) Part

Flour 100% 60.882 Shortening 8.0-14.0% 6.697 Salt 2.0% 1.217 Baking powder 1.0-1.5% 0.761 Water 50.0% 30.441 Total = 100.0 Appendices 173

Procedure

A. The ingredients are mixed to form a well-developed dough and allowed to rest for 5 min. The dough is divided into small pieces and rounded. B. Dough pieces are proofed for 5 to 10 min and sheeted to thin layer. In automated production lines the sheeting is achieved by a pressing device on a heated conveyor plate). C. The pieces are baked in a three-tier oven at 191 to 2600 C for 17 to 40 sec. APPENDIX"

Conversion of Common Units to International System of Units (SI)

Common Units SI

Area

1 ft2 (square foot) 0.0929 m2 = 929.0 cm2 1 in2 (square inch) 6.451 cm2 = 645.2 mm2

Energy

1 kilocalorie (cal) 4.1855 kj

Capacity

1 US gal 3.785 liter = 3.785 dm3 1 British gal 4.546 liter = 4.546 dm3 1 pt (pint) 0.568 liter = 0.568 dm3 1 fl oz 28.4 13 cm3 176 Flat Bread Technology

Length

1ft 0.3048 m = 30.48 cm lin 2.54 cm = 25.4 mm

Mass

1 ton 1016.05 kg =1.01605 t 1 cwt 50.8023 kg lIb 0.4535 kg loz 28.3495 g

Temperature

Degree Celsius o C = 5 (0 F -32) / 9

Degree Fahrenheit o F = 0 C x 9 / 5 + 32 Kelvin (K) K = 5 (0 F + 459.67) / 9

Volume

1 ft3 (cubic foot) = 28.317 dm3 = 0.028316 cm3 1 in3 (cubic inch) = 16.387 cm3 APPENDIX lilA

Suppliers of Leavening Agents in the United States and Canada

A. Bacterial leavening agents

Products Codes

Bacterial culture A Dry ferment B Sour dough culture C Yeast D

B. Chemical leavening agents

Baking powder E Baking soda F Sodium bicarbonate G

Suppliers Products

ABCO Laboratories, Inc. E,F,G American Yeast Sales D Byrnes & Kiefer Co. E Church & Dwight Co., Inc. E,G 178 Flat Bread Technology

Diamalt Backmittl North America B,C Fleischmann's Yeast, Inc. D,E,G Gallard-Schlesinger Industries, Inc. F,G Gist-brocades Food Ingredients D Hawaian Flour Mills E Kimson Chemicals, Inc. E, F,G Lallemand, Inc. A. B, C, D, E M-Cap Technologies International F,G Minn-Dak Yeast Co., Inc. D Ph. Orth Co. E,F Quest Intermational Flavor & Food Ingredients A,B,C,E Red Star Yeast & Products D,E SAF Products D Van den Bergh Co. G Vernon Walden, Inc. D Walson Foods Co., Inc. A.C, G APPENDIX IIIB

Suppliers of Dough Strengtheners and Crumb Softeners (Emulsifiers: Synthetic and Naturally Occurring Materials) in the United States and Canada

Products Code

Diacetyl tartaric acid ester (DATEM) A Ethoxylated monoglycerides (EOM) B Lecithein C Mono- & di-Glycerides D Polysorbate 60 E Sodium & calcium stearoyllactylates F (SSL & CaSL) Soyflour. Lecithnated G Succinylated monoglycerides (SMG) H Sucrose polyesters I

Suppliers Products

ADM Arkady B.C.E.D.F.G Cain Food Industries. Inc. A. B. D Diamalt Backmittel North America G Eastman Chemical Co. D.H Food Ingredients. Inc. C.D.G Germantown ManufactUring Co. D 180 Flat Bread Technology

Hawaiian Flour Mills D ICI Americas Inc. E Kerry Ingredients C,D Lallemand, Inc. D,F Mallet & Co., Inc. C,D,E,F Penta Manufacturing Co. B,C,E,G Quality Ingredients Corp. C J.R. Short Milling Co. B,D,F,H Takeda U.S.A., Inc. A,D,H Van den Bergh Foods Co. B,D,E Watson Foods Co., Inc. A,B,C,D,E,F,G APPENDIX IIiC

Suppliers of Gums, Thickeners, and Stabilizers (Emulsifiers: Naturally Occurring Materials) in the United States and Canada

Products Code

Acacia A Agar B Algin & Alginates C Arabic D Carboxymethyl Cellulose E (CMC) Carob F Carrageenan G Gelatin H Ghatti Guar J Hydroxyproply cellulose K Karaya L Locust bean M Methyl cellulose N Microcrystaline cellulose 0 Pectin P Tragacanth Q Xanthan R 182 Flat Bread Technology

Suppliers Products

ABCO Laboratories, Inc. A, C, G, J, L, M, 0, R H. C. Brill Co. Inc. B Colony Import & Export A, B, C, 0, E, F, G, I,J, L, M, Q, R Corp. DeZean, Inc. Feinkost Ingredient Co. °M,R Gallard -Schlesinger A,D Industries, Inc. Heller Seasonings & G Ingredients, Inc. Jodawnco, Inc. E,R Kelco C,R David Michael & Co., Inc. G,J,M,R Penta Manufacturing Co. A,C,D,E,P,Q,R Quallity Ingredients B,D,O Corp. Rhone-Poulenc, Inc. A, B, 0, F, I, J, L, M, Q, R Sanofi Bio-Industries C, G, H, M, P, R Canada Takeda U.S.A., Inc. O,P Vernon Walden, Inc. Watson Foods Co., Inc. A,D,E,J,K,R° Zumbro/IFP 0, E, G, J, M, R APPENDIX 1110

Suppliers of Oxidizing Agents in the United States and Canada

A. Oxidizing agents

Products Code

Ascorbic acid A Azodicarbonamide (ADA) B Calcium bromate C Calcium iodate D Calcium peroxide E Potasium bromate F Potasium iodate G

Suppliers Products

ABCO Laboratories, Inc, A Cain Food Industries, Inc. A, B, D, E, F, G, H, I Elf Atochem North America, Inc. A,B,H Fleischmann's Yeast, Inc. A, B, C, D, F, G, H, I Gist-brocades Food Ingredients, Inc. A,B Hoffmann-La Roche, Inc. A International Sourcing, Inc. A 184 Flat Bread Technology

MLG Enterprises Ltd. A. B. C. D. H. I Penta Manufacturing Co. A.D.F.G Quest International Flavors & Food H Ingredients Research Flour Service Products Co. A.B.F Seltzer Chemicals. Inc. A.D.G Takeda U.S.A.. Inc. A Watson Foods Co .. Inc. A.B.C.D.E.F.G.H.I APPENDIX IIIE

Suppliers of Reducing Agents in the United States and Canada

Products Code

L-Cysteine A Sodium bisulfate B Other C

Suppliers Products

ABCO Laboratories, Inc. A Cain Food Industries, Inc. B Diamalt Backmittel North America A Elf Autochem North America, Inc. A Fleischmann's Yeast, Inc. A International Sourcing, Inc. A Kimson Chemicals, Inc. B MLG Enterprises Ltd. B,C Penta Manufacturing Co. A,B Seltzer Chemicals, Inc. A Takeda U.S.A., Inc. A Watson Foods Co., Inc. A,B,C APPENDIX IIIF

Suppliers of Enzymes in the United States and Canada

Products Code

Amylase, bacterial A Amylase, fungal B Amylase, malt C Bromelain D Bulk powder E Combinations F Lipoxidase G Protease, bacterial H Protease, fungal I Tablet J

Suppliers Products

ADM Arkady E, G, I. J Cain Food Industries, Inc. B, D, E, F, H, I. J Diamalt Backmittel North America B,C,E,F,G Elf Atochem North America, Inc. B, E, F, I Fleischmann's Yeast, Inc. A. B, D, H, I, J Gist-brocades Food Ingredients, Inc. B, I 188 Flat Bread Technology

Henkel Corp. B, C, E, I Minnesota Grain Pearling Co. C Nova Nordisk Bioindustrials, Inc. A, B,H, I Premier Malt Products, Inc. C Quest Intermational Flavors & A, B, D, E, F, H, I Foods Ingredients Rohm Tech, Inc. A, B, E, F, H, I J. R. Short Milling Co. E, F, G, I, J Solvay Enzymes, Inc. A, B, D, E, H, I Watson Foods Co., Inc. A, B, D, E, F, G, H, I, J APPENDIX IIiG

Suppliers of Mold Inhibitors in the United States and Canada

Products Code

Calcium & sodium propionate A Natural B Potassium sorbate C Propionic acid D Sodium benzoate E Sodium diacetate F Sorbic acid G Vinegar H Other

Suppliers Products

ABCO Laboratories, Inc. C Cain Food Industries, Inc. I Diamalt Backmittel North America B Eastman Chemical Co. C,D,G Federated Mills, Inc. A, C, D, F, G, I Gallard-Schlesinger Industries, Inc. A,F Haarmann & Reimier Corp. C,E 190 Flat Bread Technology

International Sourcing, Inc. C,E,F,G J & K Ingredients Co. B, I Lallemand, Inc. A, C, E, F M -Cap Technologies International F,H Niacel Corp. A,F Penta Manufacturing Co. A,C,D,E,G Quality Ingredients Corp. A, C, 0, G, I Red Star Yeast & Products A Sanofi Bio-Industries, Inc. Canada C,G Tri-K Industries, Inc. C,G Watson Foods Co., Inc. B,G APPENDIX IIIH

Suppliers of Acidulants in the United States and Canada

Products Code

Acetic acid A CitIic acid B FumaIic acid C Gluconic acid D Lactic acid E Malic acid F Monoca1cium phosphate G TartaIic acid (cream of tartar) H

Suppliers Products

ABCO LaboratoIies, Inc. B,C,E Cain Food IndustIies, Inc. B Eastman Chemical Co. A Flavor Innovations, Inc. A,B,C,D,E,F,G,H Gallard-Schlesinger IndustIies, Inc. C,E,F,G Haarmann & Reimier Corp. B,C,F International Sourcing, Inc. A,B,C,D,E,F,H Jodawnco, Inc. B 192 Flat Bread Technology

Kimson Chemicals. Inc. B.C.H Mincing Overseas Spice Co. H Penta Manufacturing Co. A.B.C.D.E.F.H Quality Ingredients Corp. A.B.C. Seafla. Inc. E Takeda U.S.A.. Inc. B.C.E.F.H Van den Bergh Foods Co. B.C.D.E Watson Foods Co .. Inc. A.B.C.E.G APPENDIX IV

Suppliers of Makeup Equipment and for Pita (Arabic), , and Tortilla Production Lines in the United States and Canada

Products Code

Cooling conveyors A Die-cut system B Hand-stretch system C Hot press system D Mixers, Batch E Mixers, Continous F Ovens G Proofer H Stacker I Pita (Arabic) J Pizza K Tortilla L

Suppliers Equipments

ABI Auto-Bake Industries Ltd. A,B,E,J,K,L Bakery Machinery & A, G, K Fabrication, Inc. Campbell Technologies, Inc. K 194 Flat Bread Technology

Casa Herrera. Inc. A.B.C.D.E.G Dawn Food Products. Inc. K Diamond Bakery Equipment A.D.G.H Center. Inc. Enersyst Development. Ltd. G Food Equipment K Manufacturing Corp. FMC Corp. A G & F Systems. Inc. A Gemini Bakery Equipment Co. J.K J. E. Grote Co .. Inc. J.K Hamilton Kettles E Heat and Control Inc. L IABM Bakery Systems. Inc. J.K.L Kelley - Perry. Inc. A.G Koning C.D.G The Lanly Co. G.K.L Lawernce Equipment. Inc. L MacTavish Machine G Manufacturing Co. Maddox Metal Works. Inc. L Moline Machinery Ltd. J.K.L Nussex Co .. Inc. E.J.K.L Nu-Vu Food Service Systems K Peerless Machinery Corp. E Pizza Automation. Inc. K Rademker U.S.A.. Inc. B. C. H. I. J. K. L SASIB Bakery North America J.K Somerset Industries Inc. C.D Tecnomaiz. S.A. De Cvy A. B. D. E. F. G. H. I Union Standard Equipment Co. J.K Werner & pfleiderer Corp. J.K Winkler U.S.A. J.K Wolverine (Massachusetts) Corp. G APPENDIX V

Suppliers' Address, Phone and Fax Numbers

ABCO Laboratories, Inc. 2377 Stanwell Dr., Concord, CA 94520. Tel: (510)685-1212. Fax: (501) 682-7241 ABI Auto-Bake Industries Ltd. 160 Applewood Crescent, Unit 5, Concord, ON L4K 4H2 Canada. Tel: (905) 660-6410. Fax: (905) 660-6412. ADMArkady. 100 Paniplus Roadway, Olathe, KS66061. Tel: (913) 782-8800. Fax: (913) 782-1792. American Yeast Sales. Three A St., Derry, NH 03038. Tel: (603)432-4006. Fax: (603) 432-5283 Bakery Machinery & Fabrication, Inc. 307 Bakery Ave, Peru, IL 61354. Tel: (815) 224-1306. Fax: (815) 224-1396. H.C. Brill Co. Inc. 1912 Montreal Rd., Tucker, GA 30084. Tel: (404) 938-3823. Fax: (404) 939-2934. Byrnes & Kiefer Co. 131 Kline Ave., Callery, PA 16024. Tel: (804)359-5786. Fax: (804) 359-5514 Cain Food Industries, Inc. 8401 Sovereigh Row, P. O. Box 35066, Dallas, TX 75235. Tel: (214) 630-4511. Fax: (214) 630-4510. Campbell Technologies, Inc. 5965-B5 Peachtree Corners E., Nor• cross, GA 30071. Tel: (404)368-1601. Fax: (404) 368-1544. 196 Flat Bread Technology

Church & Dwight Co .. Inc. (Speciality products Division -Perfor• mance Products Division). 469 N. Harrison St.. P. O. Box CN 5297. Princeton. NJ 08543. Tel: (609) 683-5900; (800) 221-0453. Fax: (609) 497-7176. Colony Import & Export Corp. 226 Seventh St.. Garden City. NY 11530. Tel: (516) 746-2580. Fax: (516) 294-4575. Dawn Food Products. Inc. 2021 Micor Dr.. Jakson. MI 49203. Tel: (517) 789-4400; (800) 248-1144. Fax: (517) 789-4465. DeZean. Inc. 800 First Stamford Place. Stamford. CT 66902. Tel: (203) 351-9600. Fax: (203) 592-9247. Diamalt Backmittl North America. 311 Woodchester Dr.. Missis• sauga. ON L5L IS2 Canada. Tel: (905) 569-8054. Fax: (905) 828-8372. Diamond Bakery Equipment. 191 Roundtree Dairy Rd .. Wood• bridge. ON L4L 8B8 Canada. Tel: (416) 889-0524. Fax: (416) 889-0529. Eastman Chemical Co .. (Nutrition and Formulation Products). P. O. Box 431 Kingsport. TN 37662. Tel: (800) 695-4322 ext. 2409. Fax: (615) 229-1064. Elf Atochem North America. Inc. (Flour Service Department). 701 Decatur Ave. N .. Suite 209. Golden Valley. MN 55427. Tel: (612) 544-4451. Fax: (612) 544-6549. Enersysts Development Center. Inc. 2051 Valley View Lane. Dal• las. TX 75234. Tel: (214) 2479624. Fax: (214) 247-9738. Federated Mills. Inc. Main St.. P. O. Box 127. Windham. NY 12496. Tel: (518) 734-5400. Fax: (518) 734-5805. Feinkost Ingredient Co. 103 Billman St.. Lodi. OH 44254. Tel: (216) 948-3006. Fax: (216) 948-3016. Flavor Innovations. Inc. 220 St. Nicholas Ave .. South Plainfield. NJ 07080. Tel: (908) 754-2020. Fax: (201) 753-2557. Fleischmann's Yeast. Inc. 206 Fabricator Dr.. Fenton. MO 63026. Tel: (314)349-8800; (800) 247-7473. Fax: (314) 349-8875. FMC Corp .. (Packaging and Material Handling Division). 57 Coo• per Ave .. Homer City. PA 15748. Tel: (412) 479-4500. Fax: (412) 479-3400. Appendices 197

Food Equipment Manufacturing Corp. 22201 Aurora Rd .. Bedford Heights. OH 44146. Tel: (216) 663-1208. Fax: (216) 663-9337. Food Ingredients. Inc. 1375 N. Winchester. Olathe.KS 6606l. Tel: (913) 829-6262. Fax: (913) 780-5574. Gallard-Schesinger Industries. Inc. 584 MineolaAve .. Carle Place. NY 11514. Tel: (516) 333-5600. Fax: (516) 333-5628. Germantown Manufacruring Co. 505 Parkway. P. O. Box 405. Broomall. PA 19008. Tel: (215) 544-8400; (800) 345-8209. Fax: (215) 544-4490. Gemini Bakery Equipments Co. 9990 Gantry Rd .. Philadelphia. PA 1911l. Tel: (215) 673-3520. Fax: (215) 673-3944. Gist-brocades Food Ingredients. Inc. 2200 Renaissance Blvd .. King of Prussia. PA 19406. Tel:(610) 272-4040; (800) 662-GIST. Fax: (610) 272-5695. G&F Systems. Inc. 70 Bennington Ave .. Freeport. NY 11520. Tel: (516) 868-4923. Fax: (516)868-4968. J.E. Grote Co .. Inc. 1160 Gahnna Parlway. Blacklick. OH 43004. Tel: (614) 868-8414. Fax: (614) 863-1647. Haarmann & Riemer Corp. (Food Ingredients Division) P. O. Box 932. Elkhart. IN 46515. Tel: (800) 348-7414. Fax: (219) 262-6747. Hamilton Kettles (Division of Trinity Industries). 4866 Factory Dr.. Fairfield. OH 45014. Tel: (513) 829-8800. Fax: (513) 829- 8898. Hawaoan Flour Mills. (Division of Kerr Pacific Corp.). P. O. Box 855. Honolulu. HI 96808. Tel: (808) 527-3222. Fax: (808) 563- 0947. Heat and Control, Inc. 225 Shaw Rd .. South San Francisco. CA 94080. Tel: (415) 871-9234; (800) 227-5980. Fax: (415) 875-1857. Heller Seasonings & Ingredients. Inc. 6363 W. 73rd St.. P. O. Box 128. Bedford Park. IL 60499. Tel: (312) 581-6800. Fax: (708) 594-2342. Henkel Corp. (Fine Chemicals. Division). 5325 S. Ninth Ave .. La• Grange. IL 60525. Tel: (708) 579-6200. Fax: (708) 579-6152. 198 Flat Bread Technology

Hoffmann-LaRoche. Inc. 340 Kingsland St.. Nutley. NJ 07110. Tel: (201) 235-8091. Fax: (201) 235-8023. IABM Bakery Systems. Inc. 48 Prospect Park S.W.. Brooklyn. NY 11215. Tel: (718) 499-6200. Fax: (718) 499-8040. ICI Americas Inc. (lCI Speciality Chemicals). New Murphy Rd. and Concord Pike. Wilmington. DE 19897. Tel:302) 886-3000. Fax: (302) 886-3525. International Sourcing. Inc. 121 Pleasant Ave .. Upper Saddle River. NJ 07458. Tel: (201) 934-8900. Fax: (201) 934-8291. J&K Ingredients Co. P. O. Box 402. Totowa. NJ 07511. Tel: (201)942-1498. Fax: (201) 595-1322. Jodawnco. Inc. P. O. Box 3028. 1121 E. PennsylvaniaAve .. Escon• dido. CA 92033. Tel: (619) 741-6046. Fax: (619)741-7491. Kelco (Division of Merck & Co .. Inc.). 8355 Aero Dr.. San Diego. CA 92123. Tel: (619) 292-4900; (800) 535-2656. Kelley-Perry. Inc. 7311 Ardmore St.. P. O. Box 20144. Houston. TX 77225. Tel: (713) 747-2600; (800) 231-1010. Fax: (713) 747-1918. Kerry Ingredients. 352 E. Grand Ave .. Beloit. WI 53511. Tel: (608) 365-5561. Kimson Chemicals. Inc. 77 Summer St.. Boston. MA 02210. Tel: (617) 292-7773. Fax: (617) 292-7766. Koning America. Inc. 1328-A Cross Bean Dr.. Charlotte. NC 28217. Tel: (704) 357-1765. Fax: (704) 357-1770. Lallemand. Inc. 1620 Prefontaine. Montreal, PQ HIW 2N8 Can• ada. Tel: (514) 522-2133. Fax: (514) 522-2884. The Lanly Co. 26201 Tungoten Rd .. Cleveland. OH 44132. Tel: (216) 731-1115. Fax: (216) 731-7900. Lawrence Equipment. Inc. 2034 N. Peck Rd .. South Elmonte. CA 90631. Tel: (818) 442-2894. Fax: (818) 350-5181. MacTavish Machine Manufacturing Co. (Bakery/Food Equip• ment Division) 9001 Hermitage Rd .. Richmond. VA 23228. Tel: (804) 264-6109. Fax: (804) 262-4118. Appendices 199

Maddox Metal Works. Inc. 4031 Bronze Way. Dallas. TX 75237. Tel: (214) 333-2311. Fax: (214) 337-8169. Mallet & Co .. Inc. P. O. Box 474. Arch St. Ext.. Carnegie. PA. 15106. Tel: (412) 276-9000.; (800) 245-2757. Fax: (412) 276- 9002. M-Cap Technologies International (Subsidiary of DuPont). P. O. Box 7137. Wilmington DE 19803. Tel: (302) 695-5616. Fax: (302) 695-5681. MLG Enterprises Ltd. P. O. Box 53568. 1801 Lakeshore Rd. W .. Mississauga. ON L5J 4S6 Canada. Tel: (905) 569-3330. Fax: (905) 569-2133. David Michael & Co .. Inc. 10801 Decatur Rd .. Philadelphia. PA 19154. Tel: (215) 632-3100. Fax: (215) 632-3920. Mincing Overseas Spice Co. 528 Ferry St.. Newark. NJ 07105. Tel: (201) 465-0066. Fax: (201) 465-6755. Minn-Dak Yeast Co .. Inc. 18175 Red River Rd. W .. Wahpeton. ND 58075. Tel: (701) 642-3300. Fax: (701) 642-1908. Minnesota Grain Pearling Co. P. O. Box 545. Cannon Falls. MN 55009. Tel: (507) 263-3325. Fax: (507) 263-5393. Moline Machinery Ltd. P. O. Box 16308. Duluth. MN 55816. Tel: (218) 624-5734. Fax: (218) 628-3853. Niacel Corp. Niagara Falls Blvd. and 47th St.. Niagara Falls. NY 14304. Tel: (800) 828-1207. Fax: (716) 285-1497. Nova Nordisk Bioindustrials. Inc. 33 Turner Rd .. Danbury. CT 06813. Tel: (203) 790-2600. Fax(203) 790-2748. Nussex Co .. Inc. 880 S. Five Point Rd .. West Chester. PA 19382. Tel: (215) 696-3324; (800) 345-8092. Fax: (215) 430-2995. Nu-Vu Food Service Systems. 5600 N. 13th St.. Menominee. MI 49858. Tel: (906) 863-4401; (800) 338-9886. Fax: (906) 863-5889. PH. Orth Co. 7350 S. 10th St.. Oak Greek. WI 53154. Tel: (414)764-5500; (800) 558-6784. Fax: (414) 764-6739. Peerless Machinery Corp .. (A peerless Company). 500 Vandemark Rd .. P. O. Box 769. Sidney. OH 45365. Tel: (513) 492-4158; (800) 999-3327. Fax: (513) 492-3688. 200 Flat Bread Technology

Penta Manufacturing Co. (Industrial Foods Division). 500kner Parkway, Livingston, NJ 07039. Tel: (201) 740-2300. Fax: (201) 740-1839. Pizza Automation, Inc. 7800 College Dr., Suite 2N.E., Palos Heights, IL 60463. Tel: (708) 361-1533. Fax: (708) 361-1606. Premier Malt Products, Inc. P. O. Box 36359, Grosse Pointe, MI 48236. Tel: (313) 822-2200; (800) 521-1057. Fax: (313) 822-9511. Quality Ingredients Corp. 500 Rte. 24E., P. O. Box 306, Chester, NJ 07930. Tel: (800) 843-6314. Fax: (908) 879-2502. Quest International Flavor & Food Ingredients. 1833 57th St., Sarasota, FL 34243. Tel: (813) 355-8561. Fax: (813) 351-6720. Rademker U.S.A., Inc. 5170A, Hudson Dr., Hudson, OH 44236. Tel: (216) 650-2345. Fax: (216) 656-2802. Red Star Yeast & Products (Division of Universal Foods Corp.). 433 E. Michigan St., P. O. Box 737, Milwaukee, WI 53202. Tel: (414) 271-6755. Fax: (414) 347-4789. Research Flour Service Products Co. (Division of McShares, Inc.). P. O. Box 1277, Shawnee Mission, KS 66222. Tel: (913) 236- 9550. Fax: (913) 236-9772. Rhone-Poulence, Inc. (Food Ingredients Division). Prospect Plains Rd., Cranbury, NJ 08512. Tel: (609) 395-8300. Fax: (609) 395- 4522. Rohm Tech, Inc. (Enzyme Division). 195 Cannal St., Malden, MA 02148. Tel: (800) 666-7646 ext. 263. Fax: (617) 322-0358. SAF Products. 400 S. Fourth St., Suite 310. P. O. Box 15066, Minneapolis, MN 55415. Tel: (612) 338-0900; (800) 641-4615. Fax: (612) 338-4669. Sanofi Bio-Industries Canada. 5611 McAdam Rd., Mississauga, ON L4Z IN4 Canada. Tel: (905) 890-0102. Fax: (905) 890-2814. SASIB Bakery North America (Bread/Bun Division) 808 Stewart Ave., P. O. Box 869034, Plano, TX 75086. Tel: (214) 422-5808. Fax: (214) 424-5041. Seafla, Inc. 999 Tech Dr., Milford, OH 45150. Tel: (513) 248- 9876. Fax: (513) 248-8808. Appendices 201

Seltzer Chemicals. Inc. 593 I Priestly Dr.. Carlsbad. CA 92008. Tel: (619) 438-0089. Fax: (619) 438-0336. Short Milling Co .. (Bakery Products Division). 500 W. Madison St.. Chicago. IL 60661. Tel: (312)559-5457. Fax: (312) 559-5455 Solvay Enzymes. Inc. P. O. Box 4859. Elkhart. IN 46514. Tel: (219) 523-3700. Fax: (219) 523-3800. Somerset Industries. Inc .• (Boston Division). One Esquire Rd .• North Billerica. MA 01862. Tel: (508) 667-3355. Fax: (508) 671- 9466. Takeda U.S.A.. Inc. Eight Corporate Dr.• Orangeburg. NY 10962. Tel: (914)365-2080. Fax: (914) 365-2786. Technomaiz. S.A. DeCvy. Ave. Ruiz Cortines 2002. Ote .. 67110 Cd .. Guadalupe. N.L .• Mexico. Tel: 778650. Fax: 779450. Tri-K Industries. Inc. 27 Bland St.. P. O. Box Box 312. Emerson. NJ 07630. Tel: (201) 261-2800; (800) 526-0372. Fax: (201) 261-1432. Union Standard Equipment Co .. (Division of National Equipment Corp.). 801 E. 141st St.. Bronx. NY 10454. Tel: (212) 585-0200. Fax: (212) 993-2650. Van den Bergh Foods Co .. (Food Ingredient Group). 2200 Cabot Dr.. Lisle. IL 60532. Tel: (708) 955-5260. Fax: (708) 955-5497. Vernon Walden. Inc. P. O. Box 121, 268 Green Village Rd .. Green Village. NJ 07935. Tel: (201) 301-1700. Fax: (201) 301-1760. Walson Foods Co .• Inc. 301 Hefferman Dr.. West Haven. CT 06516. Tel: (203) 932-3000. Fax: (203) 932-8266. Welverine (Massachusetts) Corp. 51E. Main St.. Merrimac. MA 01860. Tel: (508) 346-4541. Fax: (508) 346-4213. Werner & Pfleinderer Corp. (Food Equipment Division) 663 E. CrescentAve .. Ramsey. NJ 07446. Tel: (201) 327-6300. Fax: (201) 825-6460. Winkler U.S.A. 300 Forge Way. Unit # 1. Bldg. B. RockawayTown• ship. NJ 07866. Tel: (201) 625-4566. Fax: (201) 586-2091. Zumbro/IFP. Rt. 1. Box 81. Hayfield. MN 55940. Tel: (507) 365- 8400. Fax: (507) 365-8288. Index

Acetic acid, 44 Battow,78 Acetylated monoglyceride, 54, 55 Batter based flat , 106-115 Arabic (pita) bread, 70, 121-137 ,78 dough mixing, 123-126 Beef fat, 50 bulk fermentation, 126-127 Berlin method (sourdough), 45-46 Intermediate proofing, 127 Blintzes, 70, 107 dough sheeting, 128-130 Boboli, 82-83 final proofing, 130-132 Bran, 23-24 baking, 132-136 Bran particle size, 26 cooling and packaging, 136-137 Bread (flat bread), definition, 67-68 commercial vs. laboratory, 150-151 Broad bean, 61 quality, 21, 24, 26, 141-147, Butter, 49 150-152 All hydrogenated shortening, 49-50 Candy bread, 78-80 All purpose vegetable shortening, 50 Calcium stearoyllactylates, 56 Alginates, 58 Carrageenan, 58, 60 Alkaline treatment, 29-31 milling, 19-34 Araees, 90 ,26, 70, 80-81 , 70, 72 quality, 143, 147 Ataif, 107 Chickpea, 61 Ciabatta, 70, 80, 89 Bacteria (Schizomycetes), 39-42 Coconut oil, 51 Barban, 75-78 Cold method, 73 quality, 146, 151-152 Compound shortening, 49-50 Baladi bread, 70, 137-138 Com, 5-7 qUality, 141-146 composition, 7-9 sourdough, microflora, 47 types, 7 Barley, 10-11 flour, 29 milling, 32-33, 86 milling, 28-29 204 Flat Bread Technology

Corn tortilla. 74-76 Gomme. 70. 83 quality. 149 Guar gum. 58. 59 Cotton seed oil. 49 Gums. 52 Crepes. 70. 107-108 naturally occurring materials 52. . 108-109 57-60 Gum Arabic. 58-59 Detmold method (sourdough), 46-47 Diacetyl tartaric acid (DATAEM), 54. Hapankorppja. 96 55 Hillalla. 83 Die-cut. 73 Heterofermentative lactobacillus. 39. Dosai. 70. 109. 110 40-42. 43-44 sour microflora (idli), 48 Homofermentative lactobacillus. 40. Durum wheat. 148 42-44 Emulsifiers. 51-60 Hot method. 73 classification. 52 Hydrogenated lard. 50 Hydrogenated meat fat. 50 definition. 52 English muffin. 70. 81-82 Ergot. 32 Idli batter microflora. 48 Ethoxylated mono- and diglyceride. Injera. 70. 109. 111-112 55. 56 batter microflora. 48 Extraction. 20-28 Kisra. 70. 112. 113 Fava bean. 61 batter microflora. 48 Fermentation. 39-49 Karaya gum. 58-59 Flat bread Khobz el-daar. 84 definition. 67-68 qUality. 145-146 ingredients. 69 Knackenbrod. 96-97 classification. 68. 70 Korsan. 84. 86 single-layered. 72-115 double-layered. 121-138 processing difference. 71 . 37-39 processing steps. 73 chemical. 38 flour quality. 146-151 definition. 38 Flour extraction. 22-28 flat breads. 38 starch damage. 26. 27 microbial. 39-49 rye. 30. 32 Lakoy.93-94 barley. 32-33 Lactic acid. 44 sorghum. 33 Lactic ester of fatty acids. 56 . 33 Lactobacillus homofermentative. 40. rice. 33-34 42.43 Flour quality. 146-150 Lactobacillus heterofermentative. 40. 42.43 minor ingredients. 154-155 Lao . 86 quality. 149-150. 153 Lard. 49-50 . 70. 82-83. 89 . 70, 86 Frying fat. 49-50 Legumes. 60-62 Frying process. 51 Lecithin, 58-59 . 61 Germ. 27-28 Liquid oil, 49 Ghati gum. 58 Locust bean. 58, 60 Index 205

Malouge, 70, 86 Quality assessment, 142-146 Margarine, 49-50 Quality of flat breads, 141-158 Masa, 29-31 Quality requirement, 141-146 Mattowa,87 Quality scoring guide, 144 , 70, 87 Quesadella, 112 Meat bread, 87 Menaiesh, 89 Rice, 13-15 Microbial gum, 58 flour, 15 Millet, 12-13 milling, 32-33 milling, 33 Rice bread, 93-94 Mold,42-43 Rye. 7-8, 10-11 Mono- diglyceride, 54 Rye milling, 30, 32 Moroccan , 87-88 (sourdough), 45-46 khobz el-daar, 184 Rye crisp flat bread, 70, 94-97 quality, 142, 145-146 Rogag, 70, 114,115

Naan, 70, 100-101 Saiki, 97-98 Naturally occurring materials, 52, Samoli,98 57-60 Sangak,70,98-99 classification, 58 sourdough microflora, 47 Navy bean, 61 Saturated fatty acid, 49 Nixtamal, 74-75 Sauj, 115 Scandinavian flat breads. 70, 94-97 Olive, 49 Seaweed exudates, 58, 60 One-or-two direction sheeting, 73 Shamsy. sunny bread. 99 Sheeting method, 73 , 70, 71, 106-107 Shelf life of flat breads, 151-156 , 70, 88, 89 Sodium lactylates, 56 Pearl millet, 12-13 Shortening, 49-51 Pedeh,75 Sodium stearyl fumarate, 55, 57 Percent solid fat index, 49-50 Sorbitan ester, 57 Pikelets, 108-109 Sorbitan monostearate, 55, 57 Pita 26 also see Arabic bread, Sorghum, 11-13 121-136 milling, 33 Pito bean, 61 Sourbatter, idli, 48 Pizza crust. 70, 88-93 Sourbatter. injera. 48 dough, retardation. 148-149 Sourbatter, kisra, 48 pressing method, 90-91 Sourdough. 37-49 sheeting and die-cut method 92-93 Sourdough, Berlin method, 45 quality, 142, 148-149 Sourdough, Detmold method, 46-47 Plant exudates, 59-60 Sourdough, multiple stages, 45 Plastic fat. 49-50 Sourdough flat bread, 44-49 Plastic shortening, 49-50 Sourdough, Moroccan bread, 48 Phospholipids, 58-59 Sourdough production, 44-49 potato flakes. 62 Sourdough rye bread, 43 Potato flour. 62 Sourdough wheat bread, 43 Pouring method, 73 Soybean, 49-50 Propylene glycol mono- and diesters, Starch damage, 25, 26 55,56 Succinylated monoglycerides, 55, 57 ,93 Sucrose ester, 55, 57 206 Flat Bread Technology

Sulfur dioxide. 28 Tunisian bread. 142 Surface active materials. 52 quality. 145-146 classification. 53 Two direction sheeting. 73

Unsaturated fatty acids. 49 Tallow. 50 Tagacanth. 58--59 Vegetable oil. 50 Tamarind. 58 Vegetable oil hydrogenated. 50 Tamees.101 Tanoor bread. 70. 99-100 Wheat. 2-5 quality. 145 composition. 3-6 Terabelsi. 10 1 historical background. 19-22 Triglyceride. 49-50 milling. 20-26 Tortilla. com. 70. 74-76 Winterization. 50 quality. 149 Tortilla de Harina. 106 Xanthan gum. 58. 60 Tortilla. wheat flour. 70. 101-106 qUality. 145 Yeast. 42 Tosirukinen. 96-97 Yatka. 70. 106