TTD Stonebaked Sourdough Pave Preparation and Quality Standards

Flashcards covering the key terms and definitions related to the preparation and quality of TTD Stonebaked Sourdough Pave.

Sourdough Pave

A type of bread characterized by its sour flavor and dense crumb structure.

Core Temperature

The internal temperature that must reach 50ºC approximately 5-10 minutes after exiting the oven.

Convection Oven

An oven that uses a fan to circulate hot air, resulting in more even cooking.

Perforated Tray

A baking tray designed with holes to allow steam to escape, promoting crispness.

Packaging Codes

Identifiers for packaging materials, such as TTD BREAD BAG C CASE/225.

Medium Crumb Structure

A texture description referring to the density and size of air pockets in the bread's crumb.

Product Rejection Criteria

Standards that lead to the rejection of the bread, including weight, shape, and appearance.

Display Life

The duration that the product can be displayed for sale before it is considered no longer fresh.

DOP

Date of Production; used to track the freshness and shelf life of products.

Shelf Life

The period during which a product remains usable, fit for consumption or sale.