Modulation method 2013-5-4 modulation dough dough water addition amount of water is generally 45% to 60% of the amount of flour, requirements and formulations sugar, salt, milk, egg products, according to the specific content may be. Flour moisture content than the standard value, as appropriate, less water, add more water and vice versa. High gluten flour, as appropriate, containing more water. Salt reduces the water absorption of flour, plus 2% salt, 3% water absorption will be reduced. Sugar also cause decreased water absorption of flour, sugar every 5% increase, decrease water absorption of 1%. Milk and milk: milk contains 87.2% water, formula milk if 100 ml, less water should be about 80 ml. If the formula is milk, then add the amount of water increases, each 1% increase in milk, the dough by adding water to about 1%. Egg: egg mixture contains 70% water, so the formula, if the egg, add water should be reduced. Each additional 100 grams of egg, add about 70 ml of water should be reduced. Master transfer surface of the dough modulation method and the time after about four stages: a variety of ingredients to make a uniform dispersion and mixing; let fully absorbing form gluten flour; so combine into large pieces gluten gluten; facilitate the penetration of moisture inside the protein, so that the dough flexible, extensibility and toughness. Generally simple toast, two kilograms of bread can be produced by hand and face. Hand modulation method determined in accordance with the modulation stage dough. First, stirring, according to the order of feeding by hand mixing a variety of ingredients, then break apart and spread over the platen surface, still 3 to 5 minutes. So that the formation of gluten flour fully absorbing cheese toast, then you can join the oil, carried off, roll, whipped, Tuirou, make the dough of each material mixed, a lot of water to penetrate into the interior of proteins. The formation of elastic, dough extensibility and toughness. From outward appearances, showing the shiny surface of the dough, transfer powder is completed, the entire tone powder for about 10 to 14 minutes. Therapeutic value of bread contains protein, fat, carbohydrates, vitamins and a small amount of calcium, potassium, magnesium, zinc and other minerals, diverse tastes, easy to digest, absorb, aging, convenience food, popular people love in their daily lives. Now more popular grain bread and mainly whole wheat bread. Grain bread extensive use of grains, nuts as a raw material, rich in dietary fiber, unsaturated fatty acids and minerals, toast, will help boost your metabolism and good health. Whole wheat bread is rich in dietary fiber, makes faster satiety study on toast, indirectly reduce intake. The same bread, eat whole wheat bread than eating white bread more help to lose weight. Bread soft, easy to digest and will not cause damage to the gastrointestinal. Learning toast, toast Panjin, Shenyang dollar music provided by Sujiatun District of Shenyang City, Dole Food processing plants dollars. 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!