Umgca wokuvelisa isonka seCiabatta/Baguette ozenzekelayo

Abathengi abaninzi basebenzisa iwebhusayithi yethu ukubuza ngezinto ezisetyenzisiweyoUmgca wemveliso yeFrench Baguette, ngoko ke namhlanje umhleli weChenpin uza kuchaza izixhobo ezisetyenzisiweyo kumgca wemveliso weFrench Baguette.

1. Ukhetho lomgubo: umgubo ophezulu ongama-70% + umgubo ophantsi ongama-30%, amandla aqhelekileyo e-gluten okwenza umgubo onamathelayo yi-10%.

2. Sebenzisa ii-modifiers ezikhethekileyo zeFrench Baguette (isonka esingenaswekile) kunye ne-yeast enesiswekile esincinci: uninzi lwee-modifiers eTshayina zifanelekile ukwenza isonka esimnandi. I-modifier ekhethekileyo (LD500) inee-cracks ezinkulu eziqhumayo emva kokusetyenziswa. Ukuba awuzange uhlolisise kakuhle isihloko sangaphambili, yihlolisise.

3. Ukwenza intlama: Xuba intlama ibe yi-8-90%, lawula ubushushu bentlama kwi-24-26℃, uze uyahlule ngokobungakanani obufunekayo. Intlama iyabiliswa kubushushu begumbi imizuzu engama-40-50, ize ekugqibeleni ibe yimo.

4. Ubushushu bokugqibela bokuvubela: ubushushu obufanelekileyo bokuvubela yi-33-34℃.

Oku kungasentla ngumhleli womntu wonke ukuze alungise ingcebiso efanelekileyo malunga nengqalelo yezinto ezibonakalayo zomgca wemveliso weFrench Baguette. Ngokwabelana ngalo mxholo, wonke umntu unokuqonda okuthile ngengqalelo yezinto ezibonakalayo zomgca wemveliso weFrench Baguette. Ukuba ufuna ukuqonda okunzulu Ngolwazi lwemarike lomgca wemveliso weFrench Baguette, ungaqhagamshelana nomthengisi wenkampani yethu, okanye undwendwele iChenpin ukuze uhlolwe kwindawo ukuze uxoxe ngokutshintshiselana.