Beating → rounding → standing → forming → charging → final proofing → baking → cooling → (slicing) → packaging.
The following is an introduction to each step:
Second, the basic formula of bread making
Flour 100%, sugar 16%, oil 8%, salt 1%, milk powder 4%, Angel high-sugar yeast 1%, Angel bread improver 0.4%, and water 50-55% (depending on the water absorption rate of flour).
Third, the basic production of bread making
(1) Beating: Add all raw and auxiliary materials (without grease) and stir at low speed for 3 minutes, at high speed 1 minute, then add grease and slow down for 3 minutes, and change to high speed beating until the gluten is completely expanded. Properly stirred dough can be stretched into a film with both hands. The whole film is evenly distributed, smooth and without neat cracks. The temperature of the beaten dough should be controlled at 26-28℃. Properly mixing dough can make the best bread.
(2) Rounding: After a large piece of dough is cut into small pieces with the required weight, it is rounded by hand or a special machine.
(3) Standing: also called intermediate proofing, refers to the period from rounding to setting, usually 10- 15 minutes. Its purpose is to regenerate dough, restore softness and facilitate smooth molding.
(4) Forming: making the bread into the required shape of the product. Round bread and square bread are the most common.
(5) Dishing: Put the shaped dough into a bread box or baking tray and send it to the proofing room for proofing.
(6) Proofing: The final purpose of proofing is to make the dough expand again, so as to obtain the required volume of the finished product and make the finished product have better edible quality. The temperature is controlled at 36-38℃ and the humidity is about 80%. The length of proofing time depends on the temperature, humidity, bread formula, yeast dosage and many other factors in the proofing room. The identification method of fermentation degree adopts finger joint method: insert your finger into the top of the dough, and after pulling it out, the dough will not fall into the recess or immediately return to its original state, indicating that the dough is fermented normally; If the dough continues to sink when the finger leaves the recess, it means that the dough is over-fermented; If the finger leaves the recess, the dough gradually returns to its original state, indicating that the fermentation is not sufficient. The fermentation time of this formula is about 2 hours at 36-38℃ and 80% humidity.
(7) Baking: Baking is the last stage and the key stage when bread becomes a finished product. Under the heat of the oven, the dough changes from inedible to soft, porous, digestible and delicious food. The baking temperature range in the production process is 190 ~ 230℃. Generally, 70g of dough can be cooked in 190℃/ 200℃ for about 12 minutes.
(8) Cooling: Cooling is an indispensable production process in bread production. Because when bread just comes out of the oven, the temperature is high, the skin is crisp and the core is soft and inelastic. At this time, if the bread is sliced immediately, it will be easily broken because it is too soft and has no certain mechanical bearing capacity, which will increase the loss and make it difficult to proceed smoothly. After cutting, both sides of the bread will also sag. If the bread is packaged immediately, it is easy to condense water droplets due to the high temperature of the bread, which leads to moldy bread.
(9) Slicing: For the convenience of consumers, toast and noodles should be sliced.
(10) packaging: packaging is the last process of the whole process. Wait until the bread is completely cooled to room temperature before packaging. The general requirement is that the bread should be cooled effectively and quickly, and the water should not evaporate too much, so as to ensure the bread has a certain softness, improve the edible quality and extend the shelf life.