I. Matters needing attention in the production process

1. Water temperature-10℃ (water content is reduced by about 3-5% to prevent water from being recycled and dough from wrinkling).

2. Double the amount of yeast (referring to ordinary yeast) (mixed at the water temperature of 6℃)

3. Add yeast 3~5 minutes before completion (which can delay yeast activity).

4. The basic storage temperature is -20℃ (finished products/semi-finished products).

5. Use strong gluten flour (specification moisture 14% crude fiber 0.75% ash 1% crude protein 12% or so).

6. Try to use special improvers (which can prevent the dough from aging and produce an overall shape, without stretching or loosening).

7. The dough mixing temperature should be 20~24℃ (it can delay yeast activity, and the workplace temperature should be controlled at 22~24℃ in summer).

8. When stirring, gluten should be fully stirred.

9. Complete molding in the shortest time (it is best to use mechanical division to shorten working hours. If the dough can be divided into several parts by hand, it can be frozen for later use, which can inhibit yeast activity. Refrigerator is also very important, so it is better to use the refrigeration system equipment with faster freezing speed, such as N2 (nitrogen) or CO2 (carbon dioxide) rapid freezing system.

10. The shortest time to inhibit yeast activity in a certain period of time (quick freezing temperature -30~40℃, wet RH75~85%) is better, but it is necessary to calculate energy consumption and load according to the water content of the product, and the conditions of space conversion and time control. Generally, -20℃ is impossible, nor can it be lower than -40℃, because the amount of dead mother will increase, which will lead to)

1 1. The shape of the finished product is flat (flat freezing is faster, ring freezing is slower, and the small one is faster than the large one).

12. It is best to put aluminum products in the finished container (the cooling speed is faster, and it is wrong to cover the surface to prevent drying, which will affect the cooling speed. Note: the epidermis can't be dry)

13. Quickly freeze to a certain hardness (hard and non-freezing), take it out and put it in a freezing room at -20℃ with a freeze-resistant plastic bag (freezing for too long will damage the dough surface and make the skin dry, so pay attention to determine whether the quality is normal. )

14. There should be no thawing during transportation and storage (the temperature should be well controlled, and there should be double-box protection function to ensure the temperature balance and stability. )

2. Thawing operation and method

1. There are three thawing methods:

Refrigeration thawing method: the temperature is 3~5℃ and the humidity is low (be careful not to dry the surface).

Room-temperature thawing method: firstly, put it indoors for thawing, and put it into the fermentation box immediately after the surface is slightly dry. Note: the surface should not be too dry, and it is not good to put it into the fermentation box too early, which will affect the central temperature and produce moisture, resulting in poor dough texture. This method is not ideal because of the large temperature difference at room temperature. )

2. The optimum temperature of dough thawing is 65438 05℃.

3. The suitable temperature of fermentation tank is 30~35℃ and the humidity is 80~85℃ (the humidity of sweet bread is higher than normal, and the humidity of doughnut is lower. )

The baking temperature varies according to different products (the baking temperature of products with high sugar content is about 10% lower than the general temperature, otherwise the temperature is too high, which will lead to ripe skin and immature inside. )