There are many things involved in baking, which need to be understood slowly and step by step. Here are some commonly used baking equipment, in order to better complete the production of products.
The commonly used equipment in baking includes oven, dough mixer, egg beater, proofing box, biscuit machine, refrigerator, etc.
(1) oven
Oven is the basic equipment for making baking products, and it is a necessity. There are many types and styles of ovens. Generally, open hearth furnace, air furnace and steaming and baking machine are commonly used, and most of them use electric energy as heat source, also known as electric oven. The oven is mainly operated by buttons or knobs such as constant temperature and timing.
1. Constant temperature: Generally speaking, the oven can control the heat, which is the temperature required for baking products. For example, the baking temperature mentioned in a product formula is 170℃.
When you buy a new oven, you usually use an oven thermometer to measure the temperature inside the oven to see if it is different from the actual set temperature. If there is a difference, remember this temperature difference when baking the product next time and make appropriate adjustments. For example, if the set temperature is 180℃ (products need to be baked), the actual measured temperature is 200℃ and the temperature difference is 20℃, then the temperature of the oven can be reduced to 160℃, otherwise it will be adjusted according to the size of the temperature difference.
It is very important to measure the temperature difference, especially for freshly baked white. The adjustment of oven temperature is particularly critical. If you are not careful, the product will be burnt or not in an ideal state, resulting in a waste of materials. If you work in a shop, you will have to pay for the wasted materials yourself.
2. Timing:
The baking time is related to the internal temperature of the oven, the quantity, shape, thickness and container of the products. First of all, the temperature in the furnace has the greatest influence on it. Generally, the higher the furnace temperature, the shorter the baking time, and conversely, the longer the baking time. Secondly, the thickness of the product has a great influence, because the heating process of the product in the oven is from outside to inside. When baking thick products, if high temperature baking is used, the surface will be heated first, and the skin of the product will form too fast, which will hinder the heat from infiltrating into the interior, which will easily lead to insufficient baking, charred surface and immature interior. Therefore, the baking temperature should be reduced appropriately. The thicker the product, the longer the baking time, such as 8-inch round Qifeng cake. The thinner the product, the shorter the baking time, such as the embryo of biscuit and cake roll.
(2) the dough mixer
A dough mixer is a machine that mixes and stirs various materials into dough. It is often used to make bread, biscuits and other products. Its variable speed switch is used to control the stirring speed, and the control of the stirring speed is different for different products. Take bread as an example. In the early stage, slow stirring is needed. A kind of flour is scattered everywhere because of high-speed operation. In the middle stage, gluten is stirred quickly, and then slowly in the later stage. Specific product production should be analyzed in detail.
(3) Egg beater
Eggbeater is usually used to stir viscous objects, such as batter, meringue and egg liquid. There are generally three types: tennis racket, fan type and hook type.
Mesh is generally composed of low-strength stainless steel wires. It is mainly used to whip small substances or substances that need to be aerated, such as the production of protein cream. The egg liquid is sent into the air to expand the volume of the egg liquid.
Fan-shaped integral forging, the edge shape is consistent with the shape of the inner wall of the eggbeater. It has a certain strength and a large area of action, and is suitable for making substances with moderate viscosity or substances that do not need air intake, such as icing.
Hook-shaped mixing degree is high, and it is mainly used to make thicker materials, such as dough.