KNEADING / DOUGHING
Mixing & Forming
Kneading / Doughing
PrerequisiteAlso: dough mixing · spiral mixer · mechanical kneading
Developing gluten or other protein structure through mechanical work. Heat is generated; bowl temperature is a key control.
Typical Hazards
- BBiologicalMicrobial growth in warm dough if hold time exceeds limit
- CChemicalAllergen carryover (wheat, soy, milk, egg) on shared mixers
- PPhysicalMixer hook wear, fragments
Typical Controls
- Dough temperature target with monitoring
- Allergen changeover protocol with cleaning verification
- Bowl/hook integrity check
Regulatory Citations
2 cross-references across 1 documents