The heart of any bakery is its oven, and you'll have a lot of options available to you when deciding what type of oven to purchase. Like purchasing a commercial mixer, it's important to think about what types of product you are producing, and at what quantities, because those factors can influence w

1,Our machine made of top grade stainless steel,Using particular Structure，easy to do seal and bearing replace work.2,The process of dough mixing is in the negative vacuum condition, so the protein in the flour can absorb the water most fully in very short time. The best flexible dough net can come

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

1. With electronic button panel，low maintenance and replacement.2. Electronic component are using Schneider, Fuji, Omron and other famous brand products.3. Using imported bearings and motors, to ensure that the process remains silent.4. Using MITSUBOSHI and GATES belts ，to ensure long-term use witho

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

The last time I talked about the initial stage of the dough, the stage about the extended stage of the dough (the filming stage), now we talk about the stage of Full extension of the dough (glove film stage). The gluten at this stage has reached a state of complete expansion. The surface of the doug

1.Check the fasteners of Dough mixer each part during use. If loose and tightened in time,2. The gear meshing area of the dough mixer machine is lubricated with grease. Come on once every half month and have powder metallurgy bearing bushings in the bearing housing. Each shift must be filled with oi

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