General bakery equipment are:
Flour mixer (vertical and horizontal), used to make bread flour.
A toaster (also known as a toaster oven) is used to bake bread.
Constant temperature display cabinet, used to put the finished bread.
These three things are the most basic.
What's the difference between a horizontal mixer and a vertical mixer?
Answer: Because of its slow mixing speed and different physical functions, the horizontal dough mixer is difficult to fully expand the gluten, so it is usually used to help the gluten combine by pressing the dough with a dough press. The mixing speed and mechanical structure of vertical dough mixer can directly make gluten fully expand during mixing.
The dough mixer is divided into: single function of rotation-multifunctional rotation of dough mixing-beating eggs, cheese and dough mixing. The container capacity is different and the price is different. Before purchasing, it is best to estimate the initial flow of people, and compare the flow of people in other bakeries in the market, how much bread is made a day, how much flour is consumed by bread, and how long it will take to make flour. Step by step, the reserved space is1.
Product name: Double-acting and double-speed dough mixer (three-phase)
Model: ST-DFAS20
Bucket volume (L): 20
And flour weight (kg): 8.
Mixing time (min): 6 ~ 8
Rotational speed of flour barrel (rpm):12/24
Agitator speed (rpm): 95/190.
Rated input power (kW): 0.45/0.75
Rated voltage (V): 380
Rated frequency (Hz): 50
Overall dimension (mm): 690x500x970
Overall weight (kg):180
bread maker
MB980
Capacity: 500g, 700g, 900g bread.
Power: baking 680W; Stir 80W.
1, fully automatic computer control (no need for professional skills, saving time and effort)
2, 16 kinds of menu choices, can make sugar-free, wheat bran bread and so on.
3, can be mixed, baked, unique and pizza dough (making a variety of flour products)
4, unique preheating, quick baking function, hot air circulation function (so that the whole bread making process is heated evenly)
5. Quick-cooked function (you can make a loaf of bread in one hour)
6. Non-stick coated aluminum alloy bread barrel (easy to clean and durable)
7, stainless steel shell
8, brushless motor, long service life
9, add fruit material prompt function
10, 1 hour automatic heat preservation (to ensure fresh bread)
1 1, large transparent window (easy to master the bread making process)
12, LCD display (directly and clearly reflect the operating state)
13, 13 hour appointment timing (convenient for office workers)
14, 15 minute power-off memory function (the interrupted program can be continued after being powered on).
Bread common sense quiz
1, what is the bread direct method and the middle seed method? What's the difference?
Answer: The direct method, also known as the primary fermentation method, refers to the operation method that goes through the primary fermentation procedure in the bread production process. The middle seed method, also known as secondary fermentation, refers to the method that goes through the secondary fermentation stage in the production process. Bread through the fermentation stage can make the dough form a better network structure and produce a unique bread fermentation flavor. The secondary fermentation method makes the dough more mature because of its long fermentation time.
2. In winter, due to the cold weather, can you put the toast square bag in the oven at 28℃ to wake it up?
Answer: It should be put in a proofing cabinet with a humidity of 75-85% at 28℃. Should not be placed in the oven, because the oven does not have the corresponding humidity.
3. Why are the salt and cream added at the end of stirring?
Answer: Because adding salt and cream together with dry yeast will directly inhibit the growth of yeast, and adding salt at last can shorten the stirring time and reduce energy consumption.
4. Can the oxidation component additive be used together with the emulsification component additive?
Answer: Because the additive is an auxiliary material added for the lack of certain characteristics of bread. Oxidants and emulsifiers are used for different characteristics and should not be mixed.
5. What is the difference between high-sugar yeast and low-sugar yeast?
6. What's the difference between a horizontal mixer and a vertical mixer?
7. The temperature is too hot in summer. Can you add ice particles when stirring?
8. Why do you need to add oxidation additives in rapid production?
9. Why does the surface collapse after the bread is baked?
10, why does the toast shrink after baking?
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Because of the limited space, I can't tell you more. You can go to our Santo Electric Appliance, which contains detailed equipment introduction, product experience, bakery business plan analysis, etc. I believe it will be helpful to you.