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acid adjust amount bacteria baker baking batter cause clean conveyor cookies cool cream crumb crust color desired divider dough box dough pieces dough temperature egg whites enzymes equipment fermentation period filling finished flavor fold formula gluten grease heat humidity ingredients leavening loaf loaves lubricant machine make-up milk Mineral yeast food minutes mixer mixing moisture moulder Navy Recipe Service operation ounces oven temperature perature percent piece of dough pounds proof box properly protein raisins rolls rope rye bread rye flour salt scale shortening sour speed sponge dough starch Step straight dough sugar sweet dough taste tion tray Vienna Coffee Cake weight wheat flour