A Treatise on Baking

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Arkady

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Chapter VIII

ARKADY

ARKADY

I. THE ORIGIN OF ARKADY

Several years ago an important research problem was conducted at the Mellon Institute in order to solve a perplexing problem which at that time was confronting some of the larger bakers in this country. It had been observed that frequently with the same formula, materials and shop conditions, the quality of loaves produced in various sections of the country was quite different and often a difference in the fermentation period was necessary. An investigation concerning this situation revealed the fact that the water used in these various localities was different in the amount and character of the mineral salts contained, and that this was the cause of the differences noted in the bread secured.

Furthermore, it was found that even in one locality the natural mineral content of the water might change with the seasons and it became apparent that it would be necessary to arrive at some means of standardizing water conditions so that uniform results might be assured.

As a result of considerable research experimentation in order to solve this problem, Arkady was developed to serve primarily as a means of stabilizing water conditions through the addition of a definite amount of mineral salts essential in dough fermentation and conditioning. However, it has been proven by years of demonstration that Arkady accomplishes many benefits for the baker other than merely functioning as a water conditioner in bread making. As a matter of fact, the numerous other advantages of Arkady which are explained in the following paragraphs are of considerably more importance and interest to most bakers than the purpose for which Arkady was originally created.

II. THE NATURE OF ARKADY AND ITS FUNCTION IN BREAD MAKING

Arkady is merely a well balanced combination of wholesome mineral salts similar to those found in varying amounts in different foods. In Arkady these salts are blended together in the proper proportions so as to best meet the bakers’ needs, by definitely improving the loaf characteristics, and by decreasing normal fermentation losses.

As explained in Chapter XI in order for yeast to perform its important task of raising and conditioning the dough, it requires adequate nourishment in the form of carbohydrate, mineral and nitrogen food. The carbohydrate food is ordinarily supplied by the sugary agents in the dough and in a non-Arkady dough the necessary mineral and nitrogen nutrition for the yeast is secured mainly at the expense of some of the flour, and malt.

In recognition of this fact, Arkady has been prepared as a readily available source of mineral and nitrogen nutrition for the yeast, thereby stimulating its activity and accomplishing the following three results:—

1. Protection of the dough batch ingredients and especially the flour components against loss!
2. A greater rate of gas production in the dough.
3. A more rapid conditioning of the dough. This means an increased yield of better bread.

The wholesomeness of Arkady has been soundly backed by thorough investigation of eminent food experts, physicians and food control authorities. Its essential function in bread making has been conclusively demonstrated by technical and practical baking experts and its value in this connection is being confirmed daily through its continued use by thousands of progressive bakers.

The following paragraphs show the individual advantages secured by the use of Arkady together with an explanation of just how and why these benefits are brought about.

III. BENEFITS SECURED FROM THE USE OF ARKADY

A. IMPROVED LOAF CHARACTERISTICS

1. Better Flavor

Flavor in bread largely depends on the amount of yeast, with a corresponding shortening of the conditioning period.

Arkady with plenty of yeast materially reduces the conditioning time. The dough is thoroughly conditioned and may be taken young before there is any chance of over-conditioning and destroying the excellent bread flavor developed by the yeast. Thus, Arkady makes more certain the maintenance of that true bread flavor which causes two slices to be eaten in place of one.

2. Prolonged Keeping Qualities

By aiding the action of the yeast, Arkady conditions the dough more rapidly, imparting to it the characteristics of a young dough which are reflected in the final baked loaf by improved keeping qualities.

Recent research work has indicated that staleness is caused partially by moisture passing from the starch into the gluten of the loaf— not out of the loaf. As proof that loss of moisture is not the sole cause of staling, re-heating will bring out the characteristics of freshness again.

Arkady improves the hydration of the gluten enabling it to carry and retain increased moisture so that little additional moisture can pass into it from the starch. The result is a moist loaf that maintains its freshness for a long period of time.

This means satisfied customers, and fewer losses through “stales.”

3. Greater Loaf Volume and Oven Spring

Loaf volume depends mainly on the activity of the yeast and the quality and condition of the gluten especially when the dough enters the oven.

Arkady supplies the necessary ingredients to develop the maximum extensibility in the dough so that it can stretch without breaking and expand readily without tearing. With the use of Arkady a much larger loaf can be secured on normal proof without sacrifice of grain or texture. On short proof the regular expansion follows but the crumb will possess an exceptionally close grain and smooth texture. Thus, a dough which has been properly developed with Arkady and plenty of strong yeast produces a larger loaf volume and at the same time enhances the other desirable loaf characteristics.

One of the most significant facts in this connection is the noticeable effect of Arkady in creating a greater “oven spring” often spoken of as the famous “Arkady kick.”

Arkady accomplishes this desirable result by conditioning the dough rapidly and promoting its extensibility so that when the carbon dioxide gas in the dough is suddenly expanded by the heat of the oven, this gas will be held within the dough and thereby produce an exceptionally good oven spring. The production of this “oven spring” is assisted by the fact that through the use of Arkady, the gluten is in a better condition or state of development and there is a better distribution of gas bubbles throughout the dough. Consequently better expansion and greater loaf volume is secured.

4. Better Bloom

Bloom or color of the crust depends on the amount of sugar left in the loaf after conditioning. Poor bloom is a pretty sure sign of over-conditioning.

Arkady materially reduces the conditioning time and conserves the dough batch ingredients, so that in the Arkady loaf if properly handled, there is always enough sugar left to insure a perfect bloom. This loaf is never pale.

A rich, brown, appetizing crust color promises a delicious loaf to the appraising eye of the housewife; a loaf that’s easier to sell.

5. Fine Grain

Fine grain in a loaf depends upon the uniform distribution of small bubbles of carbon dioxide gas produced in the dough during the fermentation and conditioning process.

Arkady is dissolved in water when it is added to the dough batch and in this manner it is completely distributed throughout the entire dough, thus bringing all of the dough to the same uniform degree of extensibility.

With the dough in this ideal condition, the carbon dioxide gas produced by the activity of the yeast will have access to every portion of the dough and will exert the same pressure throughout. The result is the production of fine grain in the final baked loaf. This desirable loaf characteristic is one which appeals to the discriminating housewife.

6. Silky Texture and Improved Crumb Color

Good texture is the result of good flour, proper conditioning and correct handling.

Arkady is compounded with these things in mind. It acts upon the gluten, so that with its use it is now possible to maintain a fine silky texture and at the same time obtain good loaf volume. Furthermore, because of this beneficial action on the dough, Arkady definitely improves the crumb color of the loaf. Arkady accomplishes this result more effectively than the other dough batch ingredients ordinarily used.

The use of Arkady enables the loaves to be given a shorter pan proof because of the greater oven spring that is developed. This is necessary to obtain optimum results. Shorter pan proof gives the fine grain and silky texture that means so much to the housewife. A loaf with good texture will cut without crumbling, and will butter without tearing—it springs back under the butter knife.

7. Greater Uniformity

With the shorter time in the trough there is not so much opportunity for the dough to vary in temperature with climatic changes. It does not have time to heat up so much in summer or to chill in winter. In this way Arkady aids in securing more uniform bread from batch to batch and from day to day.

B. ARKADY DOUGHS ARE EASIER TO HANDLE

An Arkady dough is taken young in a fairly tough stage. Furthermore, while the dough is dry and not sticky to the touch, yet it is really quite soft. For this reason it will go through the machines with less trouble, and will mold up without air pockets inside the loaf.

C. ARKADY INCREASES THE YIELD OF BREAD

In striving toward increased efficiency, one of the most important factors to be considered by the baker is the matter of yield. However, some bakers make the sad mistake of attempting to increase their yields without keeping in mind the necessity of maintaining the good quality of their loaf. If more water is incorporated into a dough than it can successfully carry, the result will be the production of bread of inferior quality.

The increasing of yields in this manner, at the expense of bread quality is not only false economy but is sheer folly and will result disastrously by the loss of customers. On the other hand, if in any way the baker can increase the yield secured without decreasing the quality of the resulting bread, the adoption of such a measure will prove of obvious benefit to him.

The use of Arkady not only results in an increased yield of bread with no attendant depreciation in quality but more than this,—the use of Arkady will bring about an increased yield and at the same time, it will actually improve the quality characteristics of the loaf.

Yield depends mainly upon the proper hydration and development of the gluten and upon the degree of conditioning loss.

Arkady improves the character of the gluten and increases its hydration, this alone giving three or four additional loaves per barrel of flour.

The use of Arkady hastens the conditioning” of the gluten and in many instances will save about two per cent of the dough batch ingredients from the usual loss in the trough.

The baker owes it to himself and to the public to get the most from every barrel of flour. Arkady makes this possible and at the same time produces real quality at less cost, because the increased yield more than pays for the Arkady.

IV. DIRECTIONS FOR USE OF ARKADY IN DOUGHS

A. AMOUNT

The amount of Arkady used depends on local conditions. One-quarter to one-half a pound may be used to every 100 lbs. of flour—that is,1/4 to ½% based on the weight of flour used. Amount varies with kind of flour—for instance, using a long separation flour the maximum amount, ½% may be employed. In such cases it is especially important that the dough be given exactly correct fermentation period. As the amount of separation decreases, that is—as the flour more and more approaches a short patent, the amount of Arkady should also be decreased. Hence when using a short patent flour the minimum amount of Arkady, 1/4%, should be used.

B. METHOD OF MIXING ARKADY INTO THE DOUGH BATCH

Dissolve the yeast as usual and add to the other ingredients in the regular way. Dissolve the Arkady in another portion of the water and add to the ingredients in the mixer.

Don’t dissolve Arkady and Yeast together.

Mix your usual time and give the dough one turn, shortly before taking.

Arkady under normal conditions responds best to lower dough temperatures.

C. ADDED ABSORPTION

It may be necessary to add about three pounds of extra water per barrel of flour, as Arkady develops the gluten so it requires more moisture; otherwise the dough will be too stiff.

D. REDUCTION OF FERMENTATION PERIOD

As a first trial use your regular amount of yeast and cut the time of your dough at least one-quarter. Watch your first Arkady dough carefully as it may be necessary to adjust your dough time further, but remember the younger dough always makes the best bread. It is much better to run a short time dough than a long time dough. The shorter time your dough lies the less likelihood of chilling in winter or overheating in summer. In short it provides insurance against bakery troubles. It is a common fault to over-age the dough.  Such practice reflects unfavorably in the finished baked product. Therefore, a preliminary trial should be made,—taking the dough on the young side. In this way the real value of Arkady can best assert itself.

V. STORAGE OF ARKADY

In storing Arkady the same care should be used as in the storage of flour. Arkady should be kept under cool and dry storage conditions. High temperatures should be avoided.

Under proper conditions of storage, Arkady will keep indefinitely.

However, when Arkady is subjected to excess moisture for some time, it becomes caked. The hardness of this caked product depends on the amount of moisture that has come in contact with the Arkady and also the length of time the Arkady has been subjected to the moisture.

Caked Arkady that may be easily broken by the hands may be safely used in the dough batch. However, Arkady that has caked so that it may be broken only with a great deal of difficulty should not be used. When this condition exists the balance between the various mineral salts in the Arkady has been destroyed.

Caking only occurs in exceptional cases and may easily be avoided by careful handling and storage.