Roti tawa

Klenthing punika, biasane dibunderaké utawa oblong, massa pangan, biasane lan Originally saka roti . ^[1] ^[2] Umume roti panggang ing wajan roti persegi panjang, uga diarani wajan, amarga sawetara jinis adonan roti ambruk lan nyebar nalika proses masak. ^[3] ^[4] Adonan kanthi viskositas sing luwih kenthel bisa dicithak nganggo bentuk roti sing dikarepake lan dimasak ing nampan oven sing rata. Bentuk adonan kanthi viskositas sing luwih tipis bisa dijaga nganggo wajan sing sisihane luwih dhuwur tinimbang adonan sing durung dimasak.

Prinsip sing padha ditrapake kanggo produk non-roti kayata meatloaf lan kue sing dimasak supaya tetep bentuk sajrone proses masak. Ing panentu ukuran roti, juru masak utawa tukang roti kudu nimbang kebutuhan panas supaya bisa nembus roti kanthi rata sajrone proses masak, saengga ora ana bagean sing mateng utawa kurang masak. Akeh jinis roti sing diproduksi massal kanthi kuadrat, kanthi sudhut sing wis ditemtokake ing sisih ngisor roti. Loaves kanthi bentuk persegi dowo bisa digawe meh padha, lan bisa dikemas lan dikirim kanthi irit.

↑ American Heritage Dictionary of the English Language, 4th ed, 2003.
↑ Victoria Wise, Susanna Hoffman, The Well-filled Microwave Cookbook (1996), p. 100.
↑ Stanley Cauvain, Linda S. Young, Technology of Breadmaking, p. 146, 231, 380.
↑ Keith Cohen, Artisan Bread: Techniques & Recipes from New York's Orwasher's Bakery (2014), p. 59.

[1] American Heritage Dictionary of the English Language, 4th ed, 2003.

[2] Victoria Wise, Susanna Hoffman, The Well-filled Microwave Cookbook (1996), p. 100.

[Cauvain-3] Stanley Cauvain, Linda S. Young, Technology of Breadmaking, p. 146, 231, 380.

[Cohen-4] Keith Cohen, Artisan Bread: Techniques & Recipes from New York's Orwasher's Bakery (2014), p. 59.

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