Bread making usually takes four to five hours or even longer from the beginning to the product coming out of the oven, because both manual operation and machine operation have to go through five main processes: dough mixing, fermentation molding, proofing and baking.

Mixing is the most critical step in bread production, and its correctness greatly affects the quality of finished products in this process.

1 Mixing function Fully mix all the raw materials to make them a completely homogeneous mixture?

2. Flour and other dry raw materials are completely hydrated, and the formation of gluten is accelerated. When flour is mixed with other raw materials and water, the surface of flour particles is wetted by water to form a film. Without stirring, the central part of flour is hardly wetted by water, and the faster the water acts, the faster the gluten formation of dough.

Physical and chemical effects of dough mixing.

Through stirring, flour, water and flour are fully mixed and hydrated, and the dough is constantly pushed, kneaded, folded and pulled, so that gluten expands and becomes elastic and malleable dough. What kind of dough is this? That is, when the dough reaches a certain level, you take some dough out with your hands, pull it apart a little, aim it at a bright place, and you will see a little white silk in the dough.

The general humidity is controlled between 75% and 85%. The bread should be taken out around 7 o'clock, decorated and put in the oven. Sweet bread usually takes 12- 15 minutes to take out, and the turntable takes about 8 minutes. When the bread is taken out, the baking tray needs to be tapped on the table to knock out some gas in the bread, so that the bread is not easy to deform and collapse, and the baking temperature of sweet bread is generally on the fire.