Introduction. Process Log
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- Charity Waters
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1 Introduction Welcome to the AGC 2018 Rye Evaluation Process! Please select the evaluation process you are completing and evaluate all grain you have tested. Thank you very much for your time and your work building a regional regenerative grain market. If you have any question, comments, or feedback, please let Lauren Bushnell know at lrnbshnll@gmail.com. First Name: Last Name: What Recipe are you using to evaluate the grain? 60% Rye 100% Rye Rye Crispbread Rye Croissant Rye Muffin Rye Pie Dough Rye Cookie Rye Cooked Grain Process Log Please record the following process information from your bake. Date Flour Temp Water Temp Water/Liquid Adjustment Development Dough Temp. Out of Bowl Portion Shape Bake Out of Oven Slice/Taste 1
2 Flour Characteristics Please evaluate the quality of the milling from 1 to 10. A selection of 0 represents too fine. A selection of 5 represents the ideal granularity. A selection of 10 represents too coarse. Quality of Milling 0 = Too Fine 10 = Too Coarse Please evaluate the color of the flour AFTER HYDRATION. A selection of 5 represents the ideal color. Color After Hydration 0 = Too Light 10 = Too Dark Mixing Please evaluate the DOUGH ADHESION. The scale goes from 0 to 5. A SELECTION OF 5 is IDEAL where the dough comes together. A selection of 0 IS WHEN IT COMPLETELY FALLS APART. Dough Adhesion 0 to 5 0 = Completely falls apart 2
3 Shaping Please evaluate the EXTENSIBILITY during shaping. A selection of 5 represents ideal extensibility. Extensibility 0 = Insufficient Extensibility 10 = Excessive Extensibility Please evaluate the ELASTICITY. A selection of 5 represents ideal elasticity. Elasticity 0 = Insufficient Elasticity 10 = Excessive Elasticity Please evaluate the TEARING DURING SHAPING. A selection of 0 means the dough tears to easily. A selection of 5 represents Ideal. Tearing During Shaping 0 to 5 0 = Excessive Tearing 3
4 Proofing Please evaluate the fermentation activity during proofing. A selection of 5 represents the ideal fermentation activity. Fermentation 0 = Too Slow 10 = Too Fast Please evaluate the TEARING DURING PROOFING. A selection of 0 means the dough tears to easily. A selection of 5 represents Ideal. Tearing During Shaping 0 to 5 0 = Excessive Tearing Please evaluate the STRENGTH OF THE DOUGH after proofing. A selection of 5 represents ideal strength. Strength of the Dough 0 = Weak Strength 10 = Excessive Strenght 4
5 Finished Product Please fill in the measurements of your finished products? Product Width (in) Product Height (in) For each parameter, score the finished product on a scale of 0-10 with 0 representing a poor score and 10 representing an excellent score. Crust Quality Volume Interior Structure Interior Texture Aroma (before eating) Flavor Do you like the variety in this preparation? Y/N Kalanty's Aroma and Flavor Evaluation Please evaluate each product s Crumb based upon Kalanty's Aroma and Flavor Chart methodology. Choose the category that best describes the aroma/flavor. Leave blank if none apply. Sweet/Dairy (milk, butter, diacetyl - popcorn butter) Sour/Fruity (green apple, grapefruit, lemon, vinegar) Sour/Dairy (fresh cheese, buttermilk, plain yogurt, aged cheese) 5
6 Please evaluate each product s Crust based upon Kalanty's Aroma and Flavor Chart methodology. Choose the category that best describes the aroma/flavor. Leave blank if none apply. Roasted (baked onions, dark beer, baked chestnut, cheese gratin) Fruity (fig, raisin, stewed fruit) Resinous (french toast, coffee beans, vanilla bean, aged balsamic vinegar) Toasty (malty, popped grains, nutty) Sweet (butterscotch, toffee, chocolate, molasses) Please evaluate each product s grain character based upon Kalanty's methodology. Choose the category that best describes the aroma/flavor. Leave blank if none apply. Simple (raw starch, raw green beans, pea shoots, straw, dry yeast) Moderate (cooked spaghetti, steamed potatoes, cooked oatmeal, yeasty champagne) Complex (cooked whole grains, cooked dried beans, green olive, flint, slate, mineral) Over-Fermented (beer, grapefruit pith, turned red wine, sherry) Please evaluate the finished products based upon Kalanty's Aroma and Flavor Chart methodology. Choose the category that best describes the aroma/flavor. Leave blank if none apply. Simple (raw starch, raw green beans, pea shoots, straw, dry yeast) Moderate (cooked spaghetti, steamed potatoes, cooked oatmeal, yeasty champagne) Complex (cooked whole grains, cooked dried beans, green olive, flint, slate, mineral) Over-Fermented (beer, grapefruit pith, turned red wine, sherry) 6
7 Final Thoughts For, do you have any additional comments? For, do you have any additional comments? For, do you have any additional comments? For, do you have any additional comments? All Complete? Have you completed all 4 varieties for this recipe? Upload your results and photos at: 7
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passionate people... innovative food solutions Food Solutions ABOUT US Passionate people... innovative food solutions Allied Mills is a joint venture uniting the global milling expertise of Cargill with