I-Ciabatta / Baguette yokuvelisa isonka esizenzekelayo

Abathengi abaninzi basebenzisa iwebhusayithi yethu ukubuza malunga nezixhobo ezisetyenzisiweyoUmgca wemveliso weFrench Baguette, ngoko namhlanje umhleli we-Chenpin uya kuchaza izinto ezisetyenziselwa umgca wokuvelisa i-French Baguette.

1. Ukukhethwa komgubo: 70% umgubo ophezulu + 30% umgubo ophantsi, amandla e-gluten asemgangathweni okwenza umgubo wentonga yi-10%.

2. Sebenzisa i-French Baguette modifiers ezikhethekileyo (isonka esingenaswekile) kunye negwele eliphantsi kweswekile: uninzi lweemodyuli zaseTshayina zifanelekile ukwenza isonka esimnandi. Isilungisi esikhethekileyo (LD500) sineentanda ezinkulu eziqhumayo emva kokusetyenziswa. Ukuba awuzange uhlolisise isihloko sangaphambili ngokucacileyo, uze usihlolisise.

3. Ukwenza intlama: Xuba intlama ukuya kwi-8-90%, lawula ubushushu bentlama kwi-24-26 ℃, kwaye uyahlule ngokobukhulu obufunekayo. Inhlama ivutshiwe kwiqondo lokushisa kwe-40-50 imizuzu, kwaye ekugqibeleni imile.

4. Ubushushu bokugqibela bokubila: iqondo lobushushu elilungileyo lokubilisa yi-33-34℃.

Oku ngasentla ngumhleli ukuba wonke umntu alungise ukubonisana okufanelekileyo kwingqwalasela yezinto eziphathekayo zomgca wokuvelisa i-French Baguette. Ngokwabelana ngalo mxholo, wonke umntu unokuqonda okuthile kwingqwalasela yezinto eziphathekayo zomgca wokuvelisa i-French Baguette. Ukuba ufuna ukuqonda okunzulu Ngolwazi lwentengiso yomgca wemveliso ye-French Baguette, ungaqhagamshelana nomthengisi wenkampani yethu, okanye undwendwele e-Chenpin ukuze uhlolwe kwindawo ukuze uxoxe ngokutshintshiselana.