Cake production line includes tunnel oven, spiral a / c tower, and dough fermentation area. A well-selected bread improver can greatly improve the efficiency of cake creation line. So, how to pick out improver in cake manufacturing line?
cake production range
1. Universal bread improver around bread production line
1a-800 bread improver (full-effect formula)
Capabilities:
(1) Applied to a variety of sweet bread formula as well as process
(2) The item volume is larger, your internal structure is extra delicate
(3)Improve the fermentation building up a tolerance and stability of dough (fermentation tolerance)
(4) That soft texture of bread is good, the color is white that's not easy to age group.
A-800 (modified formula) has additionally passed many tests and customer tests about the expansion property, fermentation stability and bread structure associated with bread, and the test displays that A800 has advantages over the main competing products from the expansion property of bakery, and the structure can also be relatively fine and gentle, and the effect is additionally recognized by customers in your house and abroad.
Specification: LOT OF g * 10
TWO. A-66 bread improver inside bakery production line (high efficacy, low dosage)
Features:
(1) applied to a considerable number of sweet bread formula along with process
(2) the solution volume is larger, the particular internal structure is much more delicate
(3) improve the particular fermentation tolerance and firmness of dough (fermentation tolerance)
It can delay the aging of bread perfectly.
A-66 bread improver is an improvement on a-800 complete effect bread improver, which can delay aging, improve structure and increase volume.
Serving: add flour 0. 2-0. 6% by weight
Specification: 600 g * 20
3. Particular bread improver in dessert production line
1t-1 bread improver (tissue improver)
Attributes:
(1) especially suitable regarding bread surface pressing procedure
(2) significantly improve the bread tissue and increase the volume of bread
(3) to present the dough more long-term fermentation firmness
4. Special improver regarding 2H800 Hamburg in bakery production line
Features:
(1). Enhance the mechanical properties of this dough
(2). Enhance the stability of dough fermentation
(3). Develop bread organization, improve bakery elasticity
(4). Reduce the actual defective rate of bakery
Many emulsifiers are usually included in improve the dough's excessive toughness, and the dough is needed to have good extreme and swelling properties under the condition of good dough range of motion. The improver should also be adjusted based on the flour technology regarding different manufacturers.
Application: used for making hamburgers and other bread
Amount added: 0. 5-1% involving flour
Specification: 5 kg by 2
5. Special improver for sugar-free dough
LD-500 bakery improver
Features:
(1) suitable for numerous sugar-free dough, such because baguettes, European bread, for example
(2)Effectively increase the amount of bread, more unvarying bread color
(3) can effectively enhance the bar products of this effect of cracking
Encouraged dosage: 0. 3-0. 5%
Specification: 1kg 10/ element.
https://www.bossda.com.cn/Cake-Production-Line-pl3078896.html
You may think that chemistry is too far away from our life.
In fact, chemistry is ubiquitous and ubiquitous in our daily life.
So what are the unique and interesting chemical phenomena in our life?What are the chemical phenomena in life1.
Kosher salt gets wet easilyPrinciple: because salt is the salt of high purity, and salt is the main chemical composition of the sodium chloride, sodium chloride itself will not absorb moisture, so refined salt to place a long time, also won't become wet, but composition of salt in addition to sodium chloride, also contains impurities such as magnesium chloride, calcium chloride, and magnesium chloride and calcium chloride which absorbs water easily, so coarse salt is easy to become wet;2.
The fire fanned upPrinciple: because to fan the fire, will speed up the flow of air, so it provides enough oxygen, so that coal and oxygen contact area increase;3, steamed bread with soda ashPrinciple: Because the flour fermentation will produce acid, add soda, can neutralize its acid, and can produce carbon dioxide, thus making bread loose porous, taste better;4.
The candle goes out when it is blown outHow it works: Because blowing makes the air cold, the temperature of the candle falls below its ignition point.
