Mzere Wopanga mkate wa Ciabatta/Baguette

Makasitomala ambiri amagwiritsa ntchito tsamba lathu kuti afunse za zinthu zomwe zimagwiritsidwa ntchitoFrench Baguette mzere wopanga, kotero lero mkonzi wa Chenpin adzalongosola zipangizo zomwe zimagwiritsidwa ntchito pamzere wopangira French Baguette.

1. Kusankha ufa: 70% ufa wapamwamba + 30% ufa wochepa, mphamvu ya gluteni yopangira ufa wa ndodo ndi 10%.

2. Gwiritsani ntchito zida zapadera za French Baguette modifiers (mkate wopanda shuga) ndi yisiti ya shuga yochepa: zosintha zambiri ku China ndizoyenera kupanga mkate wotsekemera.Chosinthira chapadera (LD500) chimakhala ndi ming'alu yokulirapo yophulika ikagwiritsidwa ntchito.Ngati simunaunike bwino mutu wapitawo, bwerezaninso.

3. Kupanga mtanda: Sakanizani mtanda ku 8-90%, sungani kutentha kwa mtanda pa 24-26 ℃, ndikugawaniza molingana ndi kukula kwake.Mkate umatenthedwa kutentha kwa mphindi 40-50, ndipo pamapeto pake umapangidwa.

4. Kutentha komaliza kwa nayonso mphamvu: kutentha kwabwino kwa fermentation ndi 33-34 ℃.

Zomwe zili pamwambazi ndi mkonzi kuti aliyense athetse zokambirana zoyenera pazambiri za mzere wopanga French Baguette.Kupyolera mu kugawana izi, aliyense ali ndi kumvetsetsa kwinakwake kwa chidwi cha mzere wopanga French Baguette.Ngati mukufuna kumvetsetsa kozama Kuti mudziwe zambiri zamsika za mzere wopanga Baguette waku France, mutha kulumikizana ndi ogulitsa akampani yathu, kapena pitani ku Chenpin kuti mufufuze zapamalo kuti mukambirane zakusinthana.