In this study, an indirect pulp capping and a tooth extraction model in animals were used to evaluate the effects of AC-100 on new dentin and bone formation, tissue healing and bone quality, respectively.
5. Place frozen dough in pan and cover with plastic wrap sprayed with non-stick spray. 6. Place pan on countertop and allow dough to thaw then rise until 1 inch above the pan. (Typically from 4-6 hours. For faster preparation, speed method directions are on the package.) 7. Remove wrap then bake for 25-30 minutes at 350Â°F for white dough and 325Â°F for wheat dough. 8. Remove from pan to cooling rack immediately after baking. 9. Let cool slightly before slicing. 10. Place loaf on it's side and use a serrated bread knife or an electric knife to slice.
Some of the liquid gets absorbed by the crust. This is a problem with custard, pumpkin and fruit pies. To Prevent Soggy Pie Crust Bottoms Moisture proof the bottom of the crust before chilling and filling. Brush melted butter on the bottom of the crust and refrigerate for about 15 minutes so it sets.Use a hot oven temperature the first 15 minutes of baking. Thicken the filling before adding it to the crust to be baked. Place the pan on the lower oven rack on a preheated baking sheet or pizza stone. Moisture proof the bottom of the crust before chilling and filling. 2  Brush melted butter on the bottom of the crust and refrigerate for about 15 minutes so it sets. 3  Use a hot oven temperature the first 15 minutes of baking.