About us
- What is the fine w...2017/7/28
- Design and functio...2017/7/21
- To curb the "waste...2017/7/19
- Method of making w...2017/7/17
- The world's best t...2017/7/10
[Method of making wallet]
Release date：[2017/7/17]
Is reading[744]次
Method of making biscuits
step
A. Raw materials processing: small rice flour for easy access to direct use of millet flour, millet flour is pure shells as a raw material, the use of soaking wet grinding into a paste, asked over 100 mesh sieve. Wheat flour to use refined powder, after sieve, impurity.
B. Modulation of the pulp: the modulation of the pulp on the quality of small rice wafer quality is very close, it is the key to the production of technology. Making a single piece of vinyl paste, requiring mixed with uniform air. So that by baking, get loose products. Therefore, the order should be operated in the order of feeding. First millet flour, flour into the mixer, then add the right amount of water to stir evenly, and then put into the leavening agent to continue mixing to mix. The moisture content of the pulp directly affects the quality of the wafer. But also have a certain impact on the operation. The slurry is too thin, will produce too much skin and head, resulting in a waste. Baked monolithic is too thin, easy to brittle from waste. Pasta is too thick, prone to missing angle of the "bald film", waste will increase, therefore, to strictly control the pulp concentration. Slurry modulation should be controlled within a constant temperature range. Pasta temperature is too high, easy to ferment deterioration, resulting in sour smell of the slurry, made of liquefied monolithic also easy to brittle. In addition, we should pay attention to the best time to adjust the pulp, adjust the pulp for too long, likely to cause the slurry "from the tendons", so that the wafer is not crisp, stiff.
C. Modulation filling heart: filling the heart of the main raw material is sugar, sugar should first be ground into sugar powder. The fineness of the powdered sugar directly affects the taste of the millet. The characteristics of small millet biscuits are imported. Sugar powder is too thick, can not be dissolved immediately when eating, there will be rough feeling. Requires candy powder over 100-120 mesh sieve.
Oil, sugar ratio is generally 1; 1, but in order to prevent sandwich material and film bonding too thin, the proportion of sugar slightly larger.
Sandwich fillings should be prepared so that the sugar powder, margarine mix evenly, and through the mixing into a lot of air, making the sandwich filling volume expansion, loose, white, light weight, help to improve the quality of finished products and reduce costs. Requirements fillings in the proportion of 0.6-0.7 g / ml, tune the fillings should be uniform, delicate, no particles.
D. Dough: the slurry poured light disc-type Granville burner, heating baking. The temperature of the pan mold of the wafer should be uniform and the preheating should be done before pouring the mold to reach the required temperature. If you find the film too tender or too old should adjust the furnace temperature and speed, so that the same color. Temperature control 180-200 ℃.
E. Coated sandwich, coater fill the uniformity, not only related to the quality and taste of millet wafer biscuits, but also have a great impact on the cost. The ratio of the film to the heart is 1: 3. In addition, it should also be noted: ① monolithic and clip the big should be lightly put: ② color old tender file after the sandwich to keep the surface color uniform, Use, or make a fill to keep neatly flat.
F. Dicing, packing: the large pieces have been coated with fillings semi-finished products, cut in the cutting machine, remove the cut off the material and broken products, finishing, immediately loaded plastic bags, sealing, packing.
Quality Index
Sensory indicators: golden color, structural bulky, crisp, the entrance that is. Shape complete, clear pattern, no overflow and separation of sandwich phenomenon, with a millet baked after the unique flavor.
Physical and chemical indicators: Moisture <4.00%, Alkalinity% <= 0.50, Crude Protein 8.94 g / 100 g, Fat 19.68%; Total Sugar (in Glucose): 56.81 g / 100 g.
C. Health indicators: acid value (by fat): 0.45, peroxide value (%, fat): 0.14, arsenic, lead, pathogens and aflatoxin B1 shall not be detected.
step
A. Raw materials processing: small rice flour for easy access to direct use of millet flour, millet flour is pure shells as a raw material, the use of soaking wet grinding into a paste, asked over 100 mesh sieve. Wheat flour to use refined powder, after sieve, impurity.
B. Modulation of the pulp: the modulation of the pulp on the quality of small rice wafer quality is very close, it is the key to the production of technology. Making a single piece of vinyl paste, requiring mixed with uniform air. So that by baking, get loose products. Therefore, the order should be operated in the order of feeding. First millet flour, flour into the mixer, then add the right amount of water to stir evenly, and then put into the leavening agent to continue mixing to mix. The moisture content of the pulp directly affects the quality of the wafer. But also have a certain impact on the operation. The slurry is too thin, will produce too much skin and head, resulting in a waste. Baked monolithic is too thin, easy to brittle from waste. Pasta is too thick, prone to missing angle of the "bald film", waste will increase, therefore, to strictly control the pulp concentration. Slurry modulation should be controlled within a constant temperature range. Pasta temperature is too high, easy to ferment deterioration, resulting in sour smell of the slurry, made of liquefied monolithic also easy to brittle. In addition, we should pay attention to the best time to adjust the pulp, adjust the pulp for too long, likely to cause the slurry "from the tendons", so that the wafer is not crisp, stiff.
C. Modulation filling heart: filling the heart of the main raw material is sugar, sugar should first be ground into sugar powder. The fineness of the powdered sugar directly affects the taste of the millet. The characteristics of small millet biscuits are imported. Sugar powder is too thick, can not be dissolved immediately when eating, there will be rough feeling. Requires candy powder over 100-120 mesh sieve.
Oil, sugar ratio is generally 1; 1, but in order to prevent sandwich material and film bonding too thin, the proportion of sugar slightly larger.
Sandwich fillings should be prepared so that the sugar powder, margarine mix evenly, and through the mixing into a lot of air, making the sandwich filling volume expansion, loose, white, light weight, help to improve the quality of finished products and reduce costs. Requirements fillings in the proportion of 0.6-0.7 g / ml, tune the fillings should be uniform, delicate, no particles.
D. Dough: the slurry poured light disc-type Granville burner, heating baking. The temperature of the pan mold of the wafer should be uniform and the preheating should be done before pouring the mold to reach the required temperature. If you find the film too tender or too old should adjust the furnace temperature and speed, so that the same color. Temperature control 180-200 ℃.
E. Coated sandwich, coater fill the uniformity, not only related to the quality and taste of millet wafer biscuits, but also have a great impact on the cost. The ratio of the film to the heart is 1: 3. In addition, it should also be noted: ① monolithic and clip the big should be lightly put: ② color old tender file after the sandwich to keep the surface color uniform, Use, or make a fill to keep neatly flat.
F. Dicing, packing: the large pieces have been coated with fillings semi-finished products, cut in the cutting machine, remove the cut off the material and broken products, finishing, immediately loaded plastic bags, sealing, packing.
Quality Index
Sensory indicators: golden color, structural bulky, crisp, the entrance that is. Shape complete, clear pattern, no overflow and separation of sandwich phenomenon, with a millet baked after the unique flavor.
Physical and chemical indicators: Moisture <4.00%, Alkalinity% <= 0.50, Crude Protein 8.94 g / 100 g, Fat 19.68%; Total Sugar (in Glucose): 56.81 g / 100 g.
C. Health indicators: acid value (by fat): 0.45, peroxide value (%, fat): 0.14, arsenic, lead, pathogens and aflatoxin B1 shall not be detected.
