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Introduction: This is a tiktok hashtag called wheat.
The music has now attracted more than
26.2K videos and
942.4M views. It is a very
popular content. The following is videos that related to this music.
Top 50 Hot Videos(#wheat)
𝐒𝐚𝐦𝐞 𝐃𝐚𝐲 𝐖𝐡𝐞𝐚𝐭 & 𝐒𝐩𝐞𝐥𝐭 𝐒𝐨𝐮𝐫𝐝𝐨𝐮𝐠𝐡 𝐁𝐚𝐠𝐮𝐞𝐭𝐭𝐞𝐬 Let’s start with laughing off the awkward moment sliding those off the peel realising they are too big for the baking sheet (and oven) and scoring these and failing miserably. 😂 I should probably have just baked them without scoring. Not my proudest moment, but shit happens and I’m not one to tell you it doesn’t or not post a reel because something goes wrong. What I will always tell you though is to develop and proof your dough well as with a strong internal dough structure and a proper fermentation your crumb will most likely forgive you and shine anyways no matter how awful the exterior looks. 😌 Baguettes will probably forever be one of my biggest challenges (not looking at you panettone 🫣) and I’ll probably never figure them out completely. It won’t prevent me from trying though and capture and take notes on every single one to learn and try again. 🤓 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 50% organic white spelt 50% T65 78% water 23.5% levain 2% salt 𝐏𝐫𝐨𝐜𝐞𝐬𝐬 9:30 Mix water, levain and flour 10:00 Add salt and some kept water and mix well 10:30 1st coil fold 11:00 2nd coil fold 12:00 3rd coil fold 12:40 4th coil fold 13:40 5th coil fold 14:00 pre shape 15:00 final shape 15:00-16:30 rest in couche 15:45 preheat oven with steel or stone at max temp 16:30 score and bake at 240°C top and bottom heat, 15min with steam and 10min without - - - #sourdough #baguette #doughtherapy #spelt #wheat #leavened #foryou
1.0M
54.4K
337
asourstory
1 years ago
A federal court overturned the EPA’s ban on the neurotoxic pesticide chlorpyrifos. Chlorpyrifos is in the organophosphates class of chemicals and was developed for chemical warfare. Research shows that even small quantities of chlorpyrifos and organophosphates can cause permanent damage to the brains of children including reduced IQ, ADD, and loss of working memory. In adults, chlorpyrifos can damage the nervous system and can cause mild or severe systems based on the exposure levels. In 2021, the EPA banned all uses of Chlorpyrifos in food crops. However, a group of beet, sugar, soy, wheat, cherry, fruit, cotton, and vegetable organizations as well as Gharda Chemicals International and CropLife America filed a lawsuit against the EPA’s ban. Croplife America: 202-296-1585 Red River Valley Sugarbeet Growers Association (701) 239-4151 United States Beet Sugar Association (202) 296-4820 American Sugarbeet Growers Association (202) 833-2398 Southern Minnesota Beet Sugar Cooperative (320) 329-8305 American Crystal Sugar Company 218-236-4400 feedback@crystalsugar.com Minn-Dak Farmers Cooperative (701) 642-8411 American Farm Bureau Federation Front Desk: (202) 406-3600 info@fb.org American Soybean Association 314-576-1770 Iowa Soybean Association (515) 251-8640 Minnesota Soybean Growers Association (507) 388-1635 Missouri Soybean Association (573) 635-3819 Nebraska Soybean Association (402) 441-3239 South Dakota Soybean Association (605) 330-9942 North Dakota Soybean Growers Association (701) 640-5215 National Association of Wheat Growers (202) 547-7800 wheatworld@wheatworld.org Cherry Marketing Institute (517) 669-4264 Florida Fruit and Vegetable Association (321) 214-5200 Georgia Fruit and Vegetable Growers Association (706) 845-8200 National Cotton Council of America (901) 274-9030 Gharda Chemicals International, Inc. (215) 968-9474 A federal appeals court recently ruled that the EPA didn’t thoroughly consider whether there are any safe applications for chlorpyrifos. On December 19, 2023, the EPA announced that it would allow tolerances for use of chlorpyrifos for 11 food and feed crops. These crops include alfalfa, apple, asparagus, cherry (tart), citrus, cotton, peach, soybean, strawberry, sugar beet, wheat (spring), and wheat (winter). #pesticide #pesticides #health #chemicals #farm #farming #garden #brain #epa #toxic #insecticides #organophosphates #sugar #apple #asparagus #cherry #citrus #soy #strawberry #poison #wheat #alfalfa #environment #corruption #court
291.2K
56.2K
1.9K
My Health Forward
11 months ago
Bento box for 100 pesos???? YASSSSS! Sobrang affordable and sulit talaga neto. Click Yellow Bag above to order!✨ #tiktok #tiktokshop #tiktokph #fyp #fypp #foryou #foryoupage #viraltiktok #trend #trending #fyptiktok #sulitbuys #sulitfinds #bentobox #bentolunch #bentolunchbox #bentolunchboxideas #bentolunchboxforkids #koreanlunchbox #japaneselunchbox #f2fclass #officebaon #aesthetic #aestheticlunchbox #sobrangmura #affordable #food #microwavable #wheat #wheatstraws #wheatstraw #bastamaganda #preibudol #100pesos #ordernow
271.3K
4.4K
423
preicab
2 years ago
Can you make a white wheat bread using a rye starter? Yes you can! And you should! 🤗 It’s a question I get very often as most people assume when they start that it’s best to use the flour of your bread in your starter. While that seems logical and is totally possible using a rye starter to leaven your bread will add two things, taste and creaminess. Rye loves fermentation and will eat your gluten faster than any other starter and if you time your bulk wisely it’ll come to a point where the wheat gluten already starts breaking down but fermentation is not at its limits yet and if you find that point your crumb will be way more custardy and soft as with your wheat starter. The dough will also ferment much faster so if it’s winter or you need to save some time, rye will also help with that. While those two loaves that are made of 100% wheat flour look very similar you can see that both are a little under still even though the wheat leavened one fermented 1.5h longer than the rye one. This also teaches you that using a wheat starter will be more forgiving as you can leave it out longer without the risk of overfermenting it too quickly. I often use a mix of both in my loaves as especially in summer working with a rye starter can be a tricky business especially with loaves as high hydrated as those two. Here’s the formula and specs in case you want to do these: Ingredients for both: 400g stoneground wheat flour 360g (90%) water 80g wheat/rye starter 7g salt Initial mix of 85% water/starter/flour. 30min later salt and 5% water. 4 folds for the rye, 5 folds for the wheat every 30-40min. Rye shaped 4h into the process, wheat 5h after adding the starter. 30min between last fold and final shape. Fridge after 5h for the rye and 6.5h for the wheat. Both could have needed 30-60min more even to close those bigger holes and get the crumb more even. Baked on a steel 20min with steam at 250°C bottom and 20min at 230°C without steam. Cut 30min after baking. Let me know in the comments if you got more questions! 🤓 - - - #sourdough #test #sidebyside #opencrumb #rye #wheat
204.8K
11.3K
124
asourstory
1 years ago
Watch More
𝐒𝐚𝐦𝐞 𝐃𝐚𝐲 𝐖𝐡𝐞𝐚𝐭 & 𝐒𝐩𝐞𝐥𝐭 𝐒𝐨𝐮𝐫𝐝𝐨𝐮𝐠𝐡 𝐁𝐚𝐠𝐮𝐞𝐭𝐭𝐞𝐬 Let’s start with laughing off the awkward moment sliding those off the peel realising they are too big for the baking sheet (and oven) and scoring these and failing miserably. 😂 I should probably have just baked them without scoring. Not my proudest moment, but shit happens and I’m not one to tell you it doesn’t or not post a reel because something goes wrong. What I will always tell you though is to develop and proof your dough well as with a strong internal dough structure and a proper fermentation your crumb will most likely forgive you and shine anyways no matter how awful the exterior looks. 😌 Baguettes will probably forever be one of my biggest challenges (not looking at you panettone 🫣) and I’ll probably never figure them out completely. It won’t prevent me from trying though and capture and take notes on every single one to learn and try again. 🤓 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 50% organic white spelt 50% T65 78% water 23.5% levain 2% salt 𝐏𝐫𝐨𝐜𝐞𝐬𝐬 9:30 Mix water, levain and flour 10:00 Add salt and some kept water and mix well 10:30 1st coil fold 11:00 2nd coil fold 12:00 3rd coil fold 12:40 4th coil fold 13:40 5th coil fold 14:00 pre shape 15:00 final shape 15:00-16:30 rest in couche 15:45 preheat oven with steel or stone at max temp 16:30 score and bake at 240°C top and bottom heat, 15min with steam and 10min without - - - #sourdough #baguette #doughtherapy #spelt #wheat #leavened #foryou
1.0M
54.4K
337
asourstory
1 years ago
A federal court overturned the EPA’s ban on the neurotoxic pesticide chlorpyrifos. Chlorpyrifos is in the organophosphates class of chemicals and was developed for chemical warfare. Research shows that even small quantities of chlorpyrifos and organophosphates can cause permanent damage to the brains of children including reduced IQ, ADD, and loss of working memory. In adults, chlorpyrifos can damage the nervous system and can cause mild or severe systems based on the exposure levels. In 2021, the EPA banned all uses of Chlorpyrifos in food crops. However, a group of beet, sugar, soy, wheat, cherry, fruit, cotton, and vegetable organizations as well as Gharda Chemicals International and CropLife America filed a lawsuit against the EPA’s ban. Croplife America: 202-296-1585 Red River Valley Sugarbeet Growers Association (701) 239-4151 United States Beet Sugar Association (202) 296-4820 American Sugarbeet Growers Association (202) 833-2398 Southern Minnesota Beet Sugar Cooperative (320) 329-8305 American Crystal Sugar Company 218-236-4400 feedback@crystalsugar.com Minn-Dak Farmers Cooperative (701) 642-8411 American Farm Bureau Federation Front Desk: (202) 406-3600 info@fb.org American Soybean Association 314-576-1770 Iowa Soybean Association (515) 251-8640 Minnesota Soybean Growers Association (507) 388-1635 Missouri Soybean Association (573) 635-3819 Nebraska Soybean Association (402) 441-3239 South Dakota Soybean Association (605) 330-9942 North Dakota Soybean Growers Association (701) 640-5215 National Association of Wheat Growers (202) 547-7800 wheatworld@wheatworld.org Cherry Marketing Institute (517) 669-4264 Florida Fruit and Vegetable Association (321) 214-5200 Georgia Fruit and Vegetable Growers Association (706) 845-8200 National Cotton Council of America (901) 274-9030 Gharda Chemicals International, Inc. (215) 968-9474 A federal appeals court recently ruled that the EPA didn’t thoroughly consider whether there are any safe applications for chlorpyrifos. On December 19, 2023, the EPA announced that it would allow tolerances for use of chlorpyrifos for 11 food and feed crops. These crops include alfalfa, apple, asparagus, cherry (tart), citrus, cotton, peach, soybean, strawberry, sugar beet, wheat (spring), and wheat (winter). #pesticide #pesticides #health #chemicals #farm #farming #garden #brain #epa #toxic #insecticides #organophosphates #sugar #apple #asparagus #cherry #citrus #soy #strawberry #poison #wheat #alfalfa #environment #corruption #court
291.2K
56.2K
1.9K
My Health Forward
11 months ago
Bento box for 100 pesos???? YASSSSS! Sobrang affordable and sulit talaga neto. Click Yellow Bag above to order!✨ #tiktok #tiktokshop #tiktokph #fyp #fypp #foryou #foryoupage #viraltiktok #trend #trending #fyptiktok #sulitbuys #sulitfinds #bentobox #bentolunch #bentolunchbox #bentolunchboxideas #bentolunchboxforkids #koreanlunchbox #japaneselunchbox #f2fclass #officebaon #aesthetic #aestheticlunchbox #sobrangmura #affordable #food #microwavable #wheat #wheatstraws #wheatstraw #bastamaganda #preibudol #100pesos #ordernow
271.3K
4.4K
423
preicab
2 years ago
Can you make a white wheat bread using a rye starter? Yes you can! And you should! 🤗 It’s a question I get very often as most people assume when they start that it’s best to use the flour of your bread in your starter. While that seems logical and is totally possible using a rye starter to leaven your bread will add two things, taste and creaminess. Rye loves fermentation and will eat your gluten faster than any other starter and if you time your bulk wisely it’ll come to a point where the wheat gluten already starts breaking down but fermentation is not at its limits yet and if you find that point your crumb will be way more custardy and soft as with your wheat starter. The dough will also ferment much faster so if it’s winter or you need to save some time, rye will also help with that. While those two loaves that are made of 100% wheat flour look very similar you can see that both are a little under still even though the wheat leavened one fermented 1.5h longer than the rye one. This also teaches you that using a wheat starter will be more forgiving as you can leave it out longer without the risk of overfermenting it too quickly. I often use a mix of both in my loaves as especially in summer working with a rye starter can be a tricky business especially with loaves as high hydrated as those two. Here’s the formula and specs in case you want to do these: Ingredients for both: 400g stoneground wheat flour 360g (90%) water 80g wheat/rye starter 7g salt Initial mix of 85% water/starter/flour. 30min later salt and 5% water. 4 folds for the rye, 5 folds for the wheat every 30-40min. Rye shaped 4h into the process, wheat 5h after adding the starter. 30min between last fold and final shape. Fridge after 5h for the rye and 6.5h for the wheat. Both could have needed 30-60min more even to close those bigger holes and get the crumb more even. Baked on a steel 20min with steam at 250°C bottom and 20min at 230°C without steam. Cut 30min after baking. Let me know in the comments if you got more questions! 🤓 - - - #sourdough #test #sidebyside #opencrumb #rye #wheat
204.8K
11.3K
124
asourstory
1 years ago
Watch More