Kneading and working

25 lines that use it

What it looks like on the line

• Candy caneKnead in the mint. Mint flavor is mixed into starch and kneaded into the hot candy until the mass is even. A smaller batch is set aside and dyed dark red.
• SiliconeFill and cure into rubber. For rubber, the gum is worked with fine silica filler and a curing agent, then molded or extruded and heated. The chains cross-link into a flexible solid that stays soft in the cold and the heat.
• Olive oilStir the paste slowly. The paste is churned gently in warmed troughs, usually for 20 to 30 minutes. Small droplets of oil bump together and merge into large ones that are easy to separate.
• Wool blanketMill the cloth. The cloth is wound around large cylinders in warm water. Friction locks the fibers closer together, the weave tightens, and the fabric shrinks to its actual size.
• ButterChurn until the fat breaks out. A large drum or continuous churn agitates the cream. Churning tears the phospholipid membranes around the fat globules, and the freed fat clumps into small grains that float in a watery liquid.
• BreadMix and develop the gluten. Large mixers beat the dough until the gluten proteins link into a stretchy network that can trap gas. The Chorleywood process, developed in 1961, uses intense mechanical working to dramatically cut the fermentation period and the time to make a loaf.
• BagelKnead a stiff dough. Bread flour, water, salt and yeast are kneaded together with a little malt or other sweetener. The dough carries only about half its weight in water, so it is a tough job for a mixer.
• CheddarStack and turn the slabs. The curd is drained into slabs, which are piled up and flipped repeatedly. The weight of the stack squeezes out moisture. This is cheddaring, and it gives cheddar its dense, flaky texture.
• Vulcanized rubberChew the rubber soft. Heavy rollers or an internal mixer break down the tough bales until they are workable. Natural and synthetic rubber are often blended here.
• Modeling compoundKnead it smooth. The batch is worked until it is uniform, soft and cohesive. A lubricant in the recipe gives it a smooth feel.
• Stoneware potteryPug the clay. Clay runs through a vacuum chamber in a pug mill, which removes air and leaves a uniform body. For casting, dry clay is instead mixed with water into a creamy slip.
• Candy caneStretch it white. The mass is stretched again and again around a central pole. This forces in tiny air bubbles, and they scatter light, so yellow turns bright white.