Machine and surface fermentation process
Single fermentation: refers to all the raw materials and yeast solution, a mixing powder, until the dough mature fermentation method. The utility model has the advantages of short fermentation time of about 2 hours You slips; disadvantage is high cost, the amount of yeast, the fermentation time is not easy to control, product is rough, prone to large hole.
Medium method: also known as Japan's "Chinese law", and its basic principles similar to the two fermentation, but the specific practices are somewhat different. First times 50% of all flour and all yeast, yeast, nutrients and a little water and into the dough, to be mature after the fermentation, and then add the remaining raw materials for second times and flour. His first fermentation time is longer than two times, and the second fermentation time is short. The product has the advantages of thin skin, good color, large volume, fine inner air holes, elasticity, softness and taste.
Two fermentation: refers to dough modulation for two times, first times will be 50% ~ 70% and total flour yeast, add an appropriate amount of water into the dough, fermentation to be mature, then add the remaining raw materials for second times, and surface fermentation. Its advantage is that the fermentation is perfect, the quality of the product is better, and the amount of yeast is less than 1 / 2 of a single fermentation. The disadvantage is the need for two mixing, manpower consumption, the entire fermentation time is long.
