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Author Question: Why is it advisable to do a large number of samples when using the ... (Read 33 times)

nummyann

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on: Aug 19, 2018
Why is it advisable to do a large number of samples when using the shortometer?

Question 2

Describe the structure of a baked pastry.


iceage

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Reply #1 on: Aug 19, 2018
Answer to Question 1

The shortometer is an instrument that measures the force (breaking strength) required to break small wafers of plain pastry, crackers, or cookies. A greater amount of force is required to break a less tender product. It is advisable to do a large number of samples due to the variation of product.

Answer to Question 2

So many variations of pastries exist that there is no standard way to describe them. However, baked pastry is characteristically flakey, tender, crisp, and lightly browned.


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nummyann

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Reply #2 on: Aug 19, 2018
Both answers were spot on, thank you once again


iceage

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Reply #3 on: Aug 19, 2018
Great! Please up vote :D


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