I-Automatic Ciabatta/Baguette bread Production line

Amakhasimende amaningi asebenzisa iwebhusayithi yethu ukubuza ngezinto ezisetshenziswayoUmugqa wokukhiqiza we-French Baguette, ngakho-ke namuhla umhleli we-Chenpin uzochaza izinto ezisetshenziselwa umugqa wokukhiqiza we-French Baguette.

1. Ukukhethwa kukafulawa: 70% ufulawa ophezulu + 30% ufulawa ophansi, amandla ajwayelekile e-gluten okwenza ufulawa wezinti ngu-10%.

2. Sebenzisa izilungisi ezikhethekile ze-French Baguette (isinkwa esingenashukela) kanye nemvubelo enoshukela omncane: izilungisi eziningi e-China zifanele ukwenza isinkwa esimnandi. Isilungisi esikhethekile (LD500) sinokuqhekeka okukhulu kweziqhumane ngemva kokusetshenziswa. Uma ungazange usihlole kahle isihloko esedlule, bese usibuyekeza.

3. Ukwenza inhlama: Hlanganisa inhlama ibe ngu-8-90%, lawula izinga lokushisa lenhlama ku-24-26℃, futhi uyihlukanise ngosayizi odingekayo. Inhlama ivutshelwa ekamelweni lokushisa imizuzu engu-40-50, futhi ekugcineni ibunjwe.

4. Izinga lokushisa lokugcina lokuvutshelwa: izinga lokushisa elifanele lokuvutshelwa ngu-33-34℃.

Okungenhla kungumhleli wawo wonke umuntu ukuze alungise ukubonisana okufanelekile mayelana nokunaka okubonakalayo komugqa wokukhiqiza we-French Baguette. Ngokwabelana ngalokhu okuqukethwe, wonke umuntu unokuqonda okuthile kokunaka okuphathekayo komugqa wokukhiqiza we-French Baguette. Uma ufuna ukuqonda okujulile Ngolwazi lwemakethe yolayini wokukhiqiza we-French Baguette, ungathintana nomthengisi wenkampani yethu, noma uvakashele e-Chenpin ukuze uhlole indawo ukuze uxoxe ngokuhwebelana.