High gluten flour 100% 10000 (g)

Yeast 1-1.5 100-150

Sugar 8 800

Salt 2 200

Milk Powder 3 300

Water 57 5700

White Maggie 8 800 Cake

Second, mixing

1, all the ingredients except Maggie put into the mixing tank and mix well.

2. Add Maggie.

3. When the mixing is finished, the dough will be fully extended into a thin film.

(1) The dough is less soft than sweet bread dough because it has less sugar and no egg. In order to make the internal organization of white toast white, the fat can be used white Maggie.

(2) Control the dough temperature between 28-30 degrees Celsius.

Third, fermentation

Dough basic fermentation 30 minutes, fermentation temperature 30 degrees Celsius, humidity 40%.

Fourth, divided and rounded

A single dough weight of 180 grams *** divided into 100 pieces of dough, a white toast needs 5 180 grams of dough, slightly rounded after 15 minutes of relaxation, can be divided into 30 pieces of dough at a time.

V, molding

(1) manual operation can not guarantee that everyone rolled the same degree of tightness, rolling the same pressure, resulting in a large difference in the degree of awakening. Rolled loose dough, faster to wake up, the internal organization of the product is more rent.

(2) white toast needs to be shaped twice with a shaper, so that the internal organization of white toast will be more dense, the bottom of the dough or seams towards the exit direction into the bottom of the Zheng up to be rolled inside. Into the toast box, the bottom of the dough seams must be down, to prevent the dough in the rise or baking when the skin cracked, resulting in rough crust, not smooth or cracked bread.

(3) Adjust the spacing of the rollers to control the number of turns of the roll, generally require 2 weeks and a half, adjust the height of the pressure part of the pressure plate to control the length of the dough after the roll.

(4) The rollers are adjusted too tightly, the dough will be torn, the inside is exposed and adhere to the machine, affecting the operation. At the same time, the dough obtained after flattening will be in the shape of a dumbbell with two big ends and a small middle, resulting in a serious uneven internal organization of the finished product. If the rollers are too loose (i.e., the distance between the two axes is too large), the gas inside the dough cannot be pressed out or not much is pressed out despite the press sheet, and the gas inside the dough is not evenly distributed, resulting in uneven internal organization of the finished bread product, with large holes or coarse particles.

Sixth, rise

The dough finally rise about 90 minutes.

(1) The final rise of white toast can be based on the volume of the bread, until the toast box is 9 minutes full, the rise time is based on the condition of the dough and the amount of yeast is different, there will be errors.

Seven, baking

1, baking temperature: 210 degrees Celsius, 220 degrees Celsius, baking time: about 30 minutes.

2, baking temperature: upper heat 210 degrees Celsius, lower heat 230 degrees Celsius, baking time: about 30 minutes.

3, baking temperature: upper heat 210 degrees Celsius, lower heat 220 degrees Celsius, baking time: about 30 minutes.

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