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 sugar, 2.1 grams me fine, 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 20 minutes is appropriate manual and surface, 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. Early flood toast Fire turned in 1200. Primer at 250-2600, 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 Quality indicators bread bread quality testing by sensory evaluation, physical and chemical identification and health bread identification of the decision. Optionally five boxes of bread, two loaves of bread each box drawn, taking a total of 10 bread as a sample. Sensory evaluation is usually examine its appearance and inner quality. The first observation of its shape and color, and then cut the bread observe its internal situation and the connections inside the epidermis, the final determination of bread smell, taste and hygiene. Of bread into the store to make more sense to check. Appearance with 000 grams of weight on the pan flat prematurely weighing. 10 of the total weight of the bread should be above or below the weight ± 3% maximum or minimum weight must not exceed 10% of the specified weight, off-plot in centimeters. Bread child living with length x height x width to calculate the volume, round bread with a high x diameter to calculate the volume. Its volume should meet the standard requirements. Bread trough should form two of the same size, shape circular bread should round, correct form, not spread sheet, take the side of not more than one quarter of the total length of the circumference. Color according to the standard color sample comparison bread production technology, a special bread flour top appear before golden yellow, light bread, and around the bottom was Di yellow, standard flour bread appear before the top-right, yellow, bright, no coke can not have the old-fashioned bread-making, no white, no spots. Put clean surface impurities, sides and bottom suburbs without oil and impurities. No inclusions within easy bread making, there is no visible impurities, debris. Packaging products, packaging should be product name, grade, number was, manufacturing date and shift, group. Tight packaging, logo upright, packing neatly, not crowded not pressure. Learning bread making, bread making Panjin, Shenyang dollar music provided by music Sujiatun District of Shenyang City of dollars in 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!