High gluten flour 100% 10000 (g)

Yeast1-1.5100-150

Sugar 8 800

Salt 2 200

Milk powder 3 300

Water 57 5700

White Gil Michaels 8 800 cake

Second, stir

1. Put all materials except Maggie into the mixing tank and mix well.

2. Join Maggie Lin.

3. After mixing, the dough completely swells into a film shape.

(1) Dough is not as soft as sweet bread dough because it contains less sugar and no eggs. In order to make the internal organization of white toast clear, white Gil Michaels can be used as grease.

(2) The dough temperature is controlled between 28 and 30 degrees Celsius.

Thirdly, fermentation.

The dough is fermented for 30 minutes at 30 degrees Celsius and 40% humidity.

Fourth, the division is circular.

The weight of a single dough is 180g * * * 100g. A piece of white toast needs 5 pieces of dough 180g. After a little round, you can relax 15min, and you can divide 30 pieces of dough at a time.

Verb (abbreviation of verb) formation

(1) Manual operation can't guarantee that everyone has the same tightness and pressure, which leads to great differences in proofing degree. Loose dough will wake up faster and the internal organization of the product will be rented.

(2) The white toast needs to be shaped twice by the setting machine, so that the internal structure of the white toast will be finer, and the bottom or seam of the dough will be placed in the direction of the exit, so that the bottom can be rolled in. When put into toast box, the seam at the bottom of the dough must be downward to prevent the dough from cracking during proofing or baking, resulting in rough, unsmooth or cracked crust.

(3) It usually takes two and a half weeks to adjust the drum spacing and control the number of turns. Adjust the height of the pressure plate and control the length of the dough behind the roller.

(4) If the roller is adjusted too tightly, the dough will be torn, and the inside will be exposed and stuck to the machine, which will affect the operation. At the same time, the flattened dough will be dumbbell-shaped with two big ends and a small middle, which will lead to serious uneven internal structure of the finished product. If the roller is too loose (that is, the distance between the two shafts is too large), although the dough is pressed, the gas in the dough cannot be squeezed out or not much, and the gas distribution in the dough is uneven, resulting in uneven internal structure of the finished bread and large holes or coarse particles.

Sixth, wake up.

The dough is finally proofed for about 90 minutes.

(1) The final proofing of white toast can be delivered to toast box in 9 minutes according to the volume of bread. The proofing time will be different according to the dough condition and yeast dosage, and there will be errors.

Seven, baking

1, baking temperature: 2 10℃, 220℃, baking time: about 30 minutes.

2. Baking temperature: 265,438+00 degrees Celsius on fire, 230 degrees Celsius on fire, baking time: about 30 minutes.

3. Baking temperature: 2 10℃ and 220℃, baking time: about 30 minutes.

4, hot air converter 180 degrees Celsius, about 25 minutes.