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Danish pastry : A flaky yeast dough having butter or shortening rolled into it.
Dates : The fruits of a species of palm.
Date Filling : A cooked blend of dates, water and sugar.
Diastase : An enzyme possessing the power to convert starches into dextrose and maltose.
Dissolve : To bring a solid into solution in a solvent.
Divider : A machine used to cut dough into a desired size or weight.
Docking : Punching a number of vertical impressions in a dough with a smooth round stick
about the size of a pencil or smaller. Docking is done so that doughs expand uniformely
without bursting during baking.
Dough room : Special room in which bread doughs are mixed.
Dough temperature : Temperature of dough at different stages of processing.
Doughnut : A cake, frequently with a center hole, made of yeast or baking powder dough and
fried in deep fat.
Dry fruit : Fruit from which most of the moisture has been removed by drying.
Dry Milk : Milk from which the water has been removed by drying.
Dry Yeast : A dehydrated form of yeast.
Dusting Flour : Flour based to sift on to dough handling equipment to prevent dough from
sticking.
Dusting : Distributing a film of flour or starch on pans or work bench surfaces.
Dates : The fruits of a species of palm.
Date Filling : A cooked blend of dates, water and sugar.
Diastase : An enzyme possessing the power to convert starches into dextrose and maltose.
Dissolve : To bring a solid into solution in a solvent.
Divider : A machine used to cut dough into a desired size or weight.
Docking : Punching a number of vertical impressions in a dough with a smooth round stick
about the size of a pencil or smaller. Docking is done so that doughs expand uniformely
without bursting during baking.
Dough room : Special room in which bread doughs are mixed.
Dough temperature : Temperature of dough at different stages of processing.
Doughnut : A cake, frequently with a center hole, made of yeast or baking powder dough and
fried in deep fat.
Dry fruit : Fruit from which most of the moisture has been removed by drying.
Dry Milk : Milk from which the water has been removed by drying.
Dry Yeast : A dehydrated form of yeast.
Dusting Flour : Flour based to sift on to dough handling equipment to prevent dough from
sticking.
Dusting : Distributing a film of flour or starch on pans or work bench surfaces.