Molars rod for baby and processing method thereof
A processing method and technology of molar sticks, applied in baking, baked food, food science, etc., can solve the problems of germs, health and safety hazards, unsafety, etc., to exercise chewing and grasping ability, and ensure safety and hygiene , the effect of a complete and regular shape
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Embodiment 1
[0016] Raw materials: 100 kg of flour, 0.3 kg of yeast, 45 kg of water, 1 kg of salt, 1 kg of wheat bran, 1 kg of skimmed milk powder, 0.3 kg of calcium carbonate.
[0017] The manufacturing method includes the following steps:
[0018] (1) Stirring: Put the above flour, yeast, water, wheat bran, skimmed milk powder salt, calcium carbonate and other raw materials into the dough mixer, follow the slow-fast-slow cycle, and stir for 10-15 minutes until the dough is fully formed , (The temperature of the dough is between 30~38℃); (2) Pressing: press the dough into a dough sheet with the required thickness of 8mm; (3) stand still: let the dough stand for 5 minutes; (4) cut into strips: Cut the dough sheet into regular strips with a length of 85mm and a width of 18mm; (5) Proofing (or fermentation): Proof the cut product under normal pressure, temperature 38°C, humidity 85%, and proofing 65~ 75min; (6) Baking: Put the proofed product in a baking oven at a temperature of 130~140℃, and ba...
Embodiment 2
[0044] Raw materials: 100 kg of flour, 1.0 kg of yeast, 55 kg of water, 1.2 kg of salt, 1.5 kg of wheat bran, 2 kg of skimmed milk powder, 0.3 kg of calcium carbonate.
[0045] The processing method includes the following steps:
[0046] (1) Stirring: Put the above flour, yeast, water, salt, wheat bran, skimmed milk powder, calcium carbonate and other raw materials into the dough mixer, follow the slow-fast-slow cycle, and stir for 10-15 minutes until the dough is full Forming; (2) Sheeting: pressing the dough into a dough sheet with a required thickness of 8mm; (3) Standing: letting the dough sheet stand for 8 minutes; (4) Cutting: cutting the dough sheet into a sheet with a required length of 85mm and a width of 18mm Regular strips; (5) Proofing (or fermentation): Proof the cut product under normal pressure, temperature of 38℃, and humidity of 85% for 65~75min; (6) Baking: Proofing Good products, put them in a baking oven, and bake them at a temperature of 130~140℃ for 80min; (7...
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