Umugqa Wokukhiqiza Isinkwa se-Ciabatta/Baguette Okuzenzakalelayo

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

1. Ukukhetha ufulawa: ufulawa ophezulu ongu-70% + ufulawa ophansi ongu-30%, amandla ajwayelekile e-gluten okwenza ufulawa onamathelayo angu-10%.

2. Sebenzisa ama-modifier akhethekile e-French Baguette (isinkwa esingenashukela) kanye nemvubelo enamafutha amancane: ama-modifier amaningi eShayina afaneleka ukwenza isinkwa esimnandi. I-modifier ekhethekile (LD500) inezimfa ezinkulu eziqhumayo ngemva kokusetshenziswa. Uma ungazange uhlole isihloko sangaphambilini ngokucacile, sibukeze.

3. Ukwenza inhlama: Hlanganisa inhlama ibe ngu-8-90%, lawula izinga lokushisa lenhlama ku-24-26℃, bese uyihlukanisa ngokosayizi odingekayo. Inhlama iyabiliswa ekushiseni kwegumbi imizuzu engama-40-50, bese ekugcineni ibunjwa.

4. Izinga lokushisa lokugcina lokubilisa: izinga lokushisa elifanele lokubilisa lingu-33-34℃.

Lokhu okungenhla kungumhleli wawo wonke umuntu ukuze ahlele ukubonisana okufanele mayelana nokunaka kwezinto ezibonakalayo komugqa wokukhiqiza we-French Baguette. Ngokwabelana ngalokhu okuqukethwe, wonke umuntu unokuqonda okuthile kokunaka kwezinto ezibonakalayo komugqa wokukhiqiza we-French Baguette. Uma ufuna ukuqonda okujulile Ukuze uthole ulwazi lwemakethe lomugqa wokukhiqiza we-French Baguette, ungaxhumana nomthengisi wenkampani yethu, noma uvakashele eChenpin ukuze kuhlolwe endaweni ukuze kuxoxwe ngezingxoxo.