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 causes lower water absorption of flour, every 5% increase sugar toast, water absorption decreased by 1%. Milk and milk: milk contains 87.2% water make toast, if 100 ml milk formula, 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. In general, the production of 2 kg of bread dough can be manual. 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 fully absorbing form gluten flour, then you can join the oil, carried off, roll, whipped, Tuirou, each dough evenly mixed with resin, 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. How to identify the quality of flour high gluten flour, whole wheat flour, low-gluten flour ...... Today, all kinds of packaging on the market, different types of flour regarded dazzling tricks. So, we in the purchase of flour cheese toast, quality should gnaw identify? A look at the color of the flour, the flour is to determine the color of flour grade basis. High grade flour, color white fine, no noise, no bran stars; and then followed by low-grade flour. Color was creamy or yellowish durum wheat flour is with more reason, it is generally higher gluten content. Two smell good smell of Wheat flour, while high temperatures or stored for too long grain flour because the aging, there will be the smell, taste sticky. If you smell the strong smell of dust, certainly Chen faces or add too much excessive material. In everyday purchase, if your sense of smell, you can take a small amount of flour directly to smell the odor, were identified; if poor sense of smell, it can be added directly to the flour smell the smell of hot water and stirred learning toast, if you smell is the Straw, Wheat flavor, indicating flour processing time is not long, good quality, too much additive was not added. Mishina hand to take a little flour on the mouth, if Ya Chen phenomenon, indicating flour sediment concentration is high; if the taste of sour, should determine flour high acidity. Of course, can also be processed by the taste of cooked food were identified, normal flour made from cooked starch taste of "back to the fragrance", delicate taste; if the taste Ya Chen, the high silt content in flour. Four kneading flour grasping a little Push pinch if flour in powder form, no grainy, let go after the flour also will spread not caking, it can determine the moisture content of the flour moderate. If after pinching, easily into the group, caking, sticky, it can determine the flour contains high moisture, the case of hot weather, easy to heat, moldy. Good hand twist when the flour is also soft, smooth feel too much is a problem. Breakfast toast, US $ Dole Food (certified), Yingkou toast provided by Sujiatun District of Shenyang City Music dollars in food processing plants. Sujiatun District of Shenyang City Music dollars in food processing plants (www.meijinle.com) (www.meijinle.com) Guangdong Shenzhen, cakes and biscuits leaders, over the years, the company is implementing the scientific management, innovation and development, the principle of honesty and trustworthiness , the maximum meet customer needs. Dole leadership in dollars with the staff warmly welcome all inquiries negotiations to create dollars Dole better future.