How to avoid bacterial contamination of the toaster want bread, but always keep up with the home health conditions of professional bakery, food waste degenerate moldy bread worry how to do? Weapon now for everyone, so that everyone in the home can also create good environmental hygiene, prevention and carefully carry out the bread lightly on deterioration. Health requirements and the operating room is the same as the real bread studio professional bread Mania fact, for the hygiene requirements are very high, they must comply with the relevant health and safety regulations, the production line for regular cleaning, sterilization, disinfection, etc., to prevent bacterial growth and reproduction. In fact, a good bread Mania its sanitary requirements and operating room at the same level of health requirements. Weapon one: wipe off with alcohol disinfection, to eliminate the bacteria can not be seen with the naked eye despite the bacteria, but if only water, then wipe the stove and sterilization effect can not truly from the source, even if at first glance stove smooth and bright , there are a lot of us do not see the bacteria still entrenched at the top. To truly achieve "sterilization" effect, should be wiped before making bread making bread essentials with alcohol, wipe with alcohol but bactericidal effect Leverage! But note that alcohol is not long continuous disinfection. So you really want to maintain a sterile environment, it should increase the frequency of disinfection, completely cut off bacteria may grow. Weapon II: carefully wash their hands and utensils disinfection is an important part can not be ignored when cooking, wash their hands carefully, "can be said to be the golden rule of hygiene, especially hand washing should be noted that in the future, do not touch his chin stroked his hair, which splits attached to the hair and skin of the bacteria into the food by hand before using the appliance at first sprayed with alcohol spray is also a good means of disinfection. After doing the bread, should be finished with the fastest speed in a sealed plastic bag Raiders in bread making, to minimize the chance of bacteria and fungi into the bread, so as to make the bread has a longer shelf life. modulation method 2013-5-4 modulation dough dough plus water plus flour amount of water is generally 45 % ~ 60% of Dandong bread-making, according to the specific product requirements and the formulation of sugar, salt, milk, eggs, depending on the content of flour moisture content exceeds the standard value, as appropriate, less water, add more water and vice versa. containing gluten rate flour more water as appropriate. Salt reduces the water absorption of the flour, plus 2% salt, water absorption will be reduced by 3% water absorption of flour will also reduce the sugar, 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, add the dough. an increase of about 1% water egg: egg mixture contains 70% water, so the formula, if the eggs, should reduce the amount of water for every 100 grams of egg, add about 70 ml of water should be reduced to grasp the method and the transfer surface. time modulation dough 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 has elasticity, extensibility and toughness. In general, the production of 2 kg of bread dough can be manual. manual modulation phase modulation method determined in accordance with the dough. The first is stirring, according to the order of feeding by hand mixing a variety of ingredients, then break apart and spread over the platen surface on, still 3 to 5 minutes. make full absorption form gluten flour, then you can join the oil, carried off, roll, whipped, Tuirou, make the dough in various materials mixed variety of bread, a lot of water to penetrate into the interior of proteins. the formation of elastic, dough extensibility and toughness from the outside, showing the dough surface gloss, powder transfer is completed, the entire tone powder for about 10 to 14 minutes honey bread |.. dollars Dole (online consultation) | Dandong bread-making provided by the Shenyang Sujiatun District of dollars Lok food processing plants. Sujiatun District of Shenyang City Music dollars in food processing plants (www.meijinle.com) (www.meijinle.com) is Shenyang, cakes and biscuits leader Over the years, the company implement the scientific management, innovation and development, the principle of honesty and trustworthiness, and satisfy customer needs in dollars Dole leadership with the staff warmly welcome all inquiries negotiations to create a US $ Dole Food better future.