Proof Glossary
Written by Michael Chen
Updated at August 9th, 2024
This is a auto-generated Article of all your definitions within the glossary.
Glossary
This is a auto-generated Article of all your definitions within the glossary.
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Allergens
All our products are produced in a facility that also handles common allergens such as nuts, dairy, eggs, and soy, which may pose a risk of cross-contamination.
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Defective
Any product that is overproofed, underproofed, deformed, burnt, or in any way defective due to a faulty production process or lack of training and can no longer be sold as the original product.
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fractional numbering
For example, "1 of 6" means it's the first item in a series of six. The series will continue "2 of 6", "3 of 6", and so on.
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Harriet
Harriet is our sourdough starter—the collection of microorganisms and naturally-occurring wild yeasts that metabolize sugars in the flour, producing lactic and acetic acid in the process and ultimately making sourdough sour.
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heritage grains
A heritage grain is a grain that has not been hybridized for hundreds of years. This means that the seed used now is the same seed that has been grown by humans since at least the 1700's. Hybridized grain has specifically been bred with other wheat varieties to withstand challenging climates and be favorable to farmers for yield. Commercialized/Hybridized Wheat Flour is believed to contribute to a significantly less nutritious bread, and digestion issues in many people.
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logistics
The planning and execution of moving and storing goods, materials, and information throughout the entire supply chain. This encompasses activities like the management of truck drivers, vehicle maintenance, interfacility transportation of goods, warehousing and inventory organization protocol, and ensuring everything gets to the right place at the right time.
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mise en place
A French culinary phrase which means "putting in place" or "gather". It refers to the setup required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift.
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On-Demand Delivery
A form of online ordering in which customers can receive product the same day that they order it, whether through pickup or delivery.
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Par Code
A 9-character code that represents: 1) which day of the production week the product will be sold, 2) where the product will be sold, and 3) what product will be sold. For example, Almond Croissants sold at the Gilbert Farmer's Market on Saturday are referred to as SAT-GFM-ALM.
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petty cash
Petty cash refers to a small amount of cash on hand used for covering minor and unforeseen expenses where the use of formal purchasing methods is impractical. The purpose of this fund is to streamline the process of reimbursing out-of-pocket expenses to employees and to manage incidental expenditures directly.
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procurement
Procurement is the process a company uses to source, purchase, and manage goods and services they need from external suppliers. It involves everything from finding vendors to negotiating contracts and ensuring quality deliveries.
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scald
In breadmaking, "scald" refers to the technique of mixing a portion of the flour with hot liquid, typically water or milk, to gelatinize the starches. This process improves the dough's hydration, enhances flavor, and contributes to a softer, more tender crumb. Scalding can also help bread retain moisture, keeping it fresher for longer. It's often used in traditional recipes to achieve a particular texture and taste.
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senior management
Any individual with the title of District Production Manager, Systems Director, Ownership, or any equivalent position.
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upcycle
Upcycling, also known as creative reuse, is the process of transforming by-products, waste materials, useless, or unwanted products into new materials or products perceived to be of greater quality. These can include leftover bread used for packaged sliced bread, croutons, or stuffing mix, or old pastries used for Twice Baked products.
