Dough fermentation testing arrangement

Abstract

The utility model provides a dough fermentation testing arrangement contains straight section of thick bamboo container, upper cover, caliber and indicating units. Straight section of thick bamboo container contains upper shed, lateral wall and interior bottom surface, the at least partial light -permeable of lateral wall. The upper cover fits the upper shed with separable mode lid, and the upper cover has the perforation. The caliber contains measures board and action bars. It sets up in straight section of thick bamboo container with the mode that can reciprocate to measure the board. Action bars one end is connected with the measurement board, and the other end stretches out straight section of thick bamboo container from perforating. Indicating units are in order can indicate the measurement board to set up in the light -permeable part of lateral wall for the mode of the position of interior bottom surface.

Description

technical field [0001] The invention relates to a testing device, in particular to a dough fermentation testing device. Background technique [0002] The production of steamed stuffed buns, bread, and snacks generally requires kneading water, eggs, and flour to form a dough, and then letting the dough stand to ferment, so that the subsequent production of bread and snacks can proceed smoothly. In other words, whether the fermentation status of the dough is normal determines whether the production of bread and snacks is successful. Even if the fermentation is abnormal, unless there is an obvious problem (such as no fermentation at all or obvious poor fermentation), it will be discovered after baking and no adjustments can be made. [0003] Whether the fermentation state of the dough is normal or not is usually determined by the baker based on experience by visual inspection or hand feeling, which is prone to errors. Moreover, different masters will have different standards,...

AI Technical Summary

Problems solved by technology

Even if the fermentation is not normal, unless it is obviously a problem (such as completely unfermented or obviously poorly fermented), it will be discovered after baking and no adjustments can be made

[0003] Whether the fermentation state of the dough is normal or not is usually determined by the baker based on experience by visual inspection or hand feeling, which is prone to errors

Moreover, different masters will have different standards, which cannot maintain the stability of the product

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