Mixing

• To combine all ingredients into a uniform, smooth dough.
• To distribute the yeast evenly throughout the dough.
• To develop the gluten.

The first half of chapter 5 is devoted to a detailed explanation of the mixing process for doughs and batters in general. This information is important for all dough products and should be reviewed as necessary. The following section contains additional information and procedures needed for the proper mixing of yeast doughs.