Ciabatta/Baguette burodi Layin Samar da burodi ta atomatik

Abokan ciniki da yawa suna amfani da gidan yanar gizon mu don tambaya game da kayan da aka yi amfani da suLayin samar da Baguette na Faransa, Don haka a yau editan Chenpin zai bayyana kayan da aka yi amfani da shi don layin samar da Baguette na Faransa.

1. Zaɓin gari: 70% babban gari + 30% ƙananan gari, daidaitaccen ƙarfin alkama don yin gari na itace shine 10%.

2. Yi amfani da gyare-gyaren Baguette na Faransa na musamman (gurasa marar sukari) da yisti maras nauyi: yawancin masu gyara a kasar Sin sun dace da yin burodi mai dadi. Mai gyara na musamman (LD500) yana da fashe fashe mafi girma bayan amfani. Idan baku bincika batun da ya gabata a sarari ba, to ku sake duba shi.

3. Yin kullu: Mix da kullu zuwa 8-90%, sarrafa zafin kullu a 24-26 ℃, kuma raba shi bisa ga girman da ake bukata. Ana yin kullu a cikin zafin jiki na tsawon minti 40-50, kuma a ƙarshe an yi siffar.

4. Final fermentation zafin jiki: manufa fermentation zafin jiki ne 33-34 ℃.

Abin da ke sama shine edita don kowa da kowa don warware shawarwarin da suka dace game da abin da ke tattare da kayan aikin Baguette na Faransa. Ta hanyar rarraba wannan abun ciki, kowa yana da fahimtar abin da ke tattare da kayan aikin samar da Baguette na Faransa. Idan kuna son zurfafa fahimta Don bayanin kasuwa na layin samar da Baguette na Faransa, zaku iya tuntuɓar mai siyar da kamfaninmu, ko ziyarci Chenpin don binciken kan yanar gizo don tattaunawa akan musayar.