Ovens
People of all ages have attached great importance to the oven for baking bread. The oven is developing and improving. All kinds of ovens appear on the market according to different needs. There are tunnel ovens and spiral ovens that use all electric power. They produce large quantities of bread.
The oven must be shut down and shifted. When the gear cannot be shifted, the egg ball can be toggled to avoid damage caused by gear impact.
If the consistency of the egg is too strong, it must be reduced to avoid damage to the egg ball.
Do not lift the cylinder when whipping eggs to ensure that the egg ball will not be worn. This can prolong the service life of the machine.
Do not strike hard when cleaning the batter on the egg ball. This will break the steel wire. You can clean it with your hands.
1: The purpose of fermentation is to make the dough produce gas and fluffy again. It can obtain the required volume of the finished product. It makes the finished bread have better edible quality. After the dough is reshaped, especially after tabletting, rolling and flattening, most of the gas in the dough is squeezed out. Gluten also loses its original softness and appears hard and crisp. If it is baked in the oven immediately at this time, the bread must be small in volume. It will be rough in internal structure, compact in particles, and a shell will form at the top. In order to make large volume and well-organized bread, the reshaped bread must be fermented. Gas must be generated again to soften gluten and obtain a volume of appropriate size.
2. The temperature range for fermentation is generally controlled at 35 to 38 degrees. If the temperature difference between inside and outside the dough is large, the dough will ferment unevenly. This will lead to inconsistent internal organization of finished bread products. Some places have good particles, while others are very coarse. Too high a temperature causes the moisture on the dough skin to evaporate too fast, resulting in surface crusting. If the temperature is too low and the fermenting time is too long, the internal particles will be rough.
3: Fermenting humidity is about 80% to 85%. The humidity is too high, the baked bread is dark and the toughness is too large. There will be bubbles, which will affect the appearance and edible quality. The humidity is too small, the dough is easy to crust, and the epidermis loses elasticity. It affects the expansion of bread in the oven. And the epidermis is light. It lacks luster and has many spots. 85% humidity does not reach the level of 100% water droplets. It is a feeling similar to concentration.
4: Generally, the fermenting time is 80%-90% of the finished product. Usually 60-90 minutes. Excessive fermentation may lead to poor internal tissue of bread. It also results in abnormal taste (too sour) and short storage time. If the new flour is used, the dough volume will shrink in the oven, forming a cover at the top, the skin is reddish brown, and the edge skin has scorching phenomenon. The correct fermenting time of each variety of bread can only be determined through actual experiments.
When using the fermenting box, it must first be confirmed whether the water tank is full of water.
The adjustment of humidity and temperature is relative rather than absolute, so it must be adjusted according to the situation in winter.
