Basically, there are three types of bread wheat bread is produced in the country Traditional Food, nutritious and delicious bread to meet the energy needs of the people, it has been in existence now. For a long time, hard work and wisdom of working people developed numerous types of bread, but overall still can be divided into three categories. 1. sourdough bread sourdough bread contains pores, while the effect of the fermentation by yeast to make bread created. Such as whole wheat bread, raisin bread and yeast breads. Pizza and burgers are also yeast bread. 2. Quick Bread sourdough bread making less than the time it takes quick breads. Their effects by yeast fermentation, yeast instead caused. For example, corn bread, donuts, muffins and quick breads are pancakes. 3. The flat pack this bread as its name suggests, is flat. Flat package includes tortillas in Mexico, India and the Middle East pita pizza. Typically, they have to fill the void filling and seasonings. Bread production of new technology 2014/7/10 family home production of bread with less investment, quick, effective good. The production of soft bread palatable and nutritious. Loved by the public. Now its production under Art presented below. First, the raw material formulation flour 100 kg. Female no 2 kg. Salt 1 kg, 6 kg of white sugar bread making, box fine 2.1 g, fat 0.18 kg. Milk I kg. Two Tuo process raw dough prepared * transfer state one-cylinder drunk, split plastic - people die send a ship and a blank colored baking leaf cooling, finished and packaged. Third, the production technology 1, raw material preparation. Weigh the material according to the above formula. Flour containing gluten and 30% to 40% is appropriate. Yeast with the right amount of warm water to open. Salt, sugar, milk powder plus hydration open back. 2, the inner person of flour or dough mixer bowl, add the above with materials and 60% of warm water, stir old-fashioned bread, hand and face 20 minutes is appropriate, the material temperature should be 25-30 degrees Celsius. 3. into the fermentation tank. The kneading dough home human hair front cylinder fermentation, strictly controlled temperature of 30 to 35% humidity of 90% to 95% for 2 hours. When the dough until volume increases to 3 times the original can. 4. Split shaping. The hair is removed from the cylinder drunk dough in the case of dried noodles. And the requirements needed to be shaped by bread by hand respectively aid reading methods. 5. People die proofing. First coated with vegetable oil not happy it would face even release the blank pan, send anyone to muster room limit. To control the temperature at 38-40 degrees C. Relative humidity of 80% -85%. Proofed 1.5-2 hours. 6. billet surface color. After the break the eggs, stir in fitness. Quickly with a brush dipped in eggs painted on back and forth bread blanks do not prevent the running air retraction. 7. baking. The color of the bread in the oven for baked blank away. Fire roasted flood plane turned around early 1200. primer at 250-2600 bread production work, two to three minutes behind the fire can rise to 270%, a 270 primer] 0 Yi finally reducing the temperature of the surface fire 180-2000, primers 140 -160 degrees Celsius. handmade bread making, bread making Fuxin, US dollars provided by the Dole Food Factory Shenyang Sujiatun District of dollars Lok food processing plants. Sujiatun District of Shenyang City, Dole Food processing plants dollars (www.meijinle.com) (www.meijinle.com) strong, credible, cakes and biscuits in Shenzhen, Guangdong province and other industries has accumulated a large number of loyal customers. The company better work attitude and constantly improving innovative ideas will lead Dole dollars into the brilliant and you work for a better future!