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"Fermentation": HTML5 Crossword

Across

3. Truth or False? Wild yeasts are less tolerant to acidic environments. (5)
6. Yeast is part of this family in the animal kingdom. (5)
8. A type of preferment that is very thin and active, has equal parts flour to hydration, has small amounts of yeast and has a long fermentation time at room temperature. (7)
10. What do F, O and M stand for in FATTOM? (4,6,8)
12. What type of lactic bacteria favours lower hydration, colder temperatures and is responsible for the production of acetic acids and carbon dioxide gas? (18)
13. A type of preferment that is used in the production of sweet doughs. (6)
14. This type of yeast must be hydrated in warm water for 10 minutes. (6,3,5)
18. Truth or False? Preferments shorten the overall time for mixing and fermentation of yeasted dough products. (5)
19. What type of lactic bacteria favours moisture, warmth and produces lactic acids and alcohols? (16)
20. The process where flour and water are mixed at low speed just until hydrated and allowed to stand for at least 20 minutes so enzymes in the flour are activated. (8)

Down

1. This happens to yeast at 60 degrees Celsius. (4)
2. Yeast reproduces this way. (7)
4. The name of the bacteria in bread making. (13)
5. The process where organic substances are broken down with the help of yeasts and bacteria to produce gas, acids, alcohols and heat in the bread-making process. (12)
7. What does IADY stand for? (8,6,3,5)
9. A type of preferment that is made with wild yeasts found in the ambient environment. (9)
11. What is the common name of Saccharomyces cerevisiae. (5)
15. What do yeast cells need to live? (6)
16. A mixture of flour, liquid and yeast (natural or commercial) that is allowed to ferment for some time before being combined with fresh dough to make bread. (10)
17. When converting IADY to fresh yeast, multiply IADY amount by this number. (5)

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