WHAT IS STRESS FREE ?
From tinned loaf to ciabatta and from bloomer to sourdough it is important to retain the gluten network that has been formed in mixing and bulk fermentation and to not destroy the yeasts cells forming within that network. This is beneficial to a tastier, stronger, well formed crust and crumb.
These are not the only benefits to Stress Free® so read on.
why stress free?
"Around 20 years ago I was working on a project for laminated pastry to investigate and establish the best process and freezing method for pre-proofed frozen croissants, I was shown a picture of some studies done into the protein structure on pastry doughs. The proteins had been died red and examined at microscopic levels. the same dough was put through a high stress sheeter, one with single point pressure and the other had been put though a low stress system that had reduced the pressure through engineering techniques. The picture showed how the proteins were more evely spread and of even colour, no destroyed black areas where they had been damaged. The proteins are obviously what give us the gluten to form a good network in the dough and in croissant pastry it is all important in a butter laden sheet that steam expands against aswell as the CO2 from the yeast cells. This picture inspired me to work further with Stress Free® systems and to establish a long working relationship with Rheon as one of the pioneers of this technology"
Ian Ort (I kept the picture)