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Requirements for Raw Materials Used in Bread Production Lines

Views: 0     Author: Site Editor     Publish Time: 2023-11-03      Origin: Site


The bread production line is mainly used for processing steamed buns, steamed buns, bread, steamed bun slices, flower rolls and other pasta. The production line consists of an automatic continuous dough pressing machine, a dividing and shaping machine, a forming host, a stuffing machine, and a pinching machine. The production line can be flexibly changed to produce different products. It is widely used in the market and has many advantages of bread equipment.

Because the suitable temperature for proofing bread is 36-38℃. If the temperature is too low, it will not only extend the proofing time, but may even prevent the bread dough from growing and shaping; if the temperature is too high, although the bread dough can quickly grow and shape in a short period of time, it will easily lead to uneven honeycomb sizes inside the dough. Or wake up too much. In addition, high proofing temperature is often a serious cause of high acidity in bread.

The raw material of bread comes from wheat flour, with yeast, salt, sugar, water, oil, eggs, etc. as auxiliary materials, and is a baked food processed through dough kneading, fermentation, shaping, molding, baking, cooling and packaging. Bread is suitable for mechanized light processing. A variety of raw materials and auxiliary materials are added during the production process, making it contain a small amount of carbohydrates, proteins, fats, inorganic salts, vitamins, etc., and is rich in nutrients.

Bread can be divided into sweet bread and salty bread according to the difference in the amount of added sugar and salt; according to the difference in molding methods, it can be divided into mold toast type and non-mold type bread; according to the ingredients, it can be divided into ordinary bread and special bread; according to the softness of the bread, it can be divided into It is divided into soft bread and hard bread; according to consumption, it can be divided into non-staple bread and snack bread; according to the raw materials, it can be divided into fruit bread, corn bread, barley bread, multigrain bread, stuffed bread and fortified bread, etc.




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