Formulation process technology for fritters
Wen | Du Dechun
First, the formula of the product
Second, the material requirements of the product
Third, the production process of the product
Fourth, the product dough dough modulation
Fifth, the formation of the product dough
6. Fry or bake and cool the product
Raw materials:
(1) Flour
(2) Water quality
(3) Sugar oil salt egg milk melissa
(4) Yeast Old Face Lactic acid bacteria
(5) Leavening agent Emulsifier Enzyme preparation Moisturizing preservative Crispy detergent Soda Ammonium bicarbonate Baking powder
(6) Starch and starch.
Process:
One: raw material matching process
Two: formulation process
Three: live noodle formula process
Four: Feeding order and dough degree
Five: Dumpling noodles
Six: The next dose
Seven: The system
Eight: fermentation conditions
Nine: Frying techniques
Ten: frying or baking process (new technology to save oil) - 10%-8% oil consumption.
Difficult disease bottlenecks:
One: the degree of softness and crispness
Two: Bulking the size of the head
Three: how fresh as ever
Four: How fragrant is the taste? Delicious? Oil-free feeling? Flavorful?
Five: Full of wheat flavor
Sixth: the internal organizational structure is delicate
Seven: how to make the product full of wheat flavor
Eight: how to extend the clam flavor How to achieve shelf life
Nine: How to fry the lowest fuel consumption (what enzyme emulsifier is added?). ）
Ten: Formula technology upgrade and improvement upgrade
(1) How to take a differentiated special taste
(2) How not to fight a homogenization price war
(3) How to design a valuable and high-quality twist flower
(4) How to design.
Fritter dough type:
One: alum salt dough
Two: yeast, leavening agent, emulsifier, enzyme preparation dough
Three: yeast, eggs, salt dough
Four: soda, baking powder, yeast, stinky flour dough
Five: salinity, BP, SP, egg, yeast dough
Six: enzyme preparations, emulsifiers, leavening agent dough
Seven: Gluconic acid endolipid, baking powder, soda, yeast, leavening agent dough
Eight: Leavening compound dough, etc.
(1) Half-speed freeze/full-speed frozen dough
(2) Half-frozen/full-speed frozen old dough
(3) Half-speed freezing/ full-speed freezing three times method of dough
(4) Half-frozen/full-speed frozen hop wild dough
(5) Semi-frozen/full-frozen Japanese and Korean dough
(6) Semi-frozen/full-speed frozen Danish puff pastry dough
(7) Semi-frozen/full-speed frozen Japanese innovative soft dough
(8) Half-speed frozen/ full-speed frozen mash dough (multiple method)
#Fritter formula process technology upgrade and optimization #Quick-frozen fritter aging moisturizing, fresh, preservative and soft # Fritters open mouth smile taste flavor optimization and improvement upgrade
