Layin samar da burodin Ciabatta/Baguette ta atomatik

Abokan ciniki da yawa suna amfani da gidan yanar gizon mu don yin tambaya game da kayan da ake amfani da su donLayin samar da Baguette na Faransa, don haka a yau editan Chenpin zai yi bayani game da kayan da ake amfani da su don layin samar da Baguette na Faransa.

1. Zaɓin fulawa: fulawa mai yawan kashi 70% + fulawa mai ƙarancin kashi 30%, ƙarfin gluten na yau da kullun don yin fulawa mai santsi shine 10%.

2. Yi amfani da na'urorin gyaran Baguette na Faransa na musamman (burodi mara sukari) da yisti mai ƙarancin sukari: yawancin na'urorin gyara a China sun dace da yin burodi mai zaki. Na'urar gyara ta musamman (LD500) tana da manyan fasawar fashewa bayan amfani. Idan ba ku bincika batun da ya gabata ba, to ku sake duba shi.

3. Yin Kullu: A gauraya kullu zuwa kashi 8-90%, a daidaita zafin kullu a 24-26℃, sannan a raba shi gwargwadon girman da ake buƙata. A yi kullu a zafin ɗaki na minti 40-50, sannan a ƙarshe a yi siffarsa.

4. Zafin ƙarshe na fermentation: zafin fermentation mafi kyau shine 33-34℃.

Wannan editan da ke sama shine wanda kowa zai iya tsara shawarwarin da suka dace game da mahimmancin layin samar da Baguette na Faransa. Ta hanyar raba wannan abun ciki, kowa yana da takamaiman fahimtar mahimmancin layin samar da Baguette na Faransa. Idan kuna son zurfafa fahimta Don samun bayanai game da kasuwa game da layin samar da Baguette na Faransa, zaku iya tuntuɓar mai siyarwa na kamfaninmu, ko ziyarci Chenpin don duba wurin don tattauna musayar ra'ayoyi.