In the previous section, we explained the most basic raw material in baking--flour. but you should never think that you only need high-gluten and low-gluten flour for baking are enough. There are still many different flour types that we need to use . Today, I will add introductions and usage of some
About the flour, everyone will not be unfamiliar, so do you really know about flour? Flour is a powder made from wheat. According to the content of internal protein, we can divide it into high-gluten flour, medium-gluten flour and low-gluten flour. These three are also the most basic raw materials i
In the last article we mainly described how gluten is formed. Do you know what the functions of gluten in bread?As the kneading time slowly increases, the strength and toughness of the gluten will become stronger and stronger! When the kneading reaches the top stage, the gluten has formed a stable s
Today I continue to bring you a bread-making tutorial. In the past, there was an introduction to the ultra-detailed manual kneading process. In fact, the ultimate goal of kneading is to make gluten formed. What is gluten and what is the effect of gluten formation on bread? Today, the webmaster came
With the improvement of people's consumption level and the improvement of the quality of life, more and more people are beginning to like the baking industry. They even turn baking into an indispensable pleasure in life.In fact, baking has a lot of fun things in it, not boring, but if you want to ma
In the last article, we talked about some of the initial skills and how to know if the dough is release gluten. Today, we talk about the extended stage of the dough (the filming stage).This stage indicates that the gluten has been extended to a certain extent, the surface is smoother, and it can be
The degree of gluten release of dough will determine the fineness of the bread. The whole process of kneading the dough is the process of forming the tissue toughness of the dough.The initial stage of the dough (the stage of the gluten release)At the beginning of the flour and other materials mixing
I have read some posts in other website . some people have some doubts in spiral mixer and planetary mixer . the questions like the following words .why one would prefer a spiral mixer over a planetary mixer?why they don't make a small spiral mixer? Etc. Based on my research from my customers and in
The dough makes by dough mixer of Mysun is not only tough, but also has a high water absorption rate and a faster film output rate, which determines the bread taste and more importantly saves much more time(the water absorption rate is determined by the distance between the mixing bowl and the cylinder wall and the bottom of the cylinder). Followed by the quality, the durability of the dough mixer machine has a lot to do with the belt used , the belt plays a key role in the entire dough mixer, so the belt quality affects the length of its life directly.
Only Good dough mixer can make excellent dough.All in all,in the selection of process, decisions must be made on the basis of their quality rather than blindly focusing on which one is cheaper.Expensive is not aim, right chosen is final target, don't focus only on cheap, pay much attention to quality!