Cookies

Cookies

1. when dough reaches 92 degrees butter melts

   • this causes the dough to flatten out
   • water becomes steam

2. at 144 degrees proteins firm up

   • gives substance to dough

3. 310 degrees proteins and sugars break down

   • forms ring like crystals that cause a brown color
   • creates different flavor and aroma compounds

4. 212 degrees water eveporates

   • this causes the cookie to dry out and form bumps and cracks
   • leaves behind pockets that make cookie light and flaky

5. 356 degrees carmalization occurs

6. at 136 degrees sallmonela dies off

   • survives in raw cookie dough