Production technology of sandwich bread

Abstract

The invention discloses a production technology of sandwich bread, and belongs to the technical field of food processing. The production technology comprises the following steps of checking and accepting raw materials; selecting ingredients; mixing the raw materials; performing dough mixing; performing freezing for shaping; performing loading into molds, and performing leavening; performing baking; performing demolding; performing cooling and sterilization; performing cutting for the first time; performing dual-layer filler stuffing; performing cutting for the second time; performing careful inspection and packaging; and performing metal detection. According to the technology, the limit caused by using a conventional filler stuffing manner of toast bread is broken, the dual-layer filler stuffing technology is used instead, pluralism flavor is upgraded based on single taste of original single toast bread, shaping in the triangle appearance is adopted, and unique manifestation is presented. After cutting, dual-layer filler stuffing of different taste is performed, so that the requirements of vast consumers for pluralism flavor of single foods can be better met. Different fillers arestuffed, so that the product type of the taste of the bread is increased. The produced sandwich bread has the characteristics of being soft, delicious, fine and smooth in tissue, rich in fillers, highin nutrient value and wide in application crowds.

Description

technical field [0001] The invention relates to the technical field of bread for food processing, and more specifically relates to a production process of sandwich sandwich bread. Background technique [0002] Baking uses combustion and heating to promote the physical changes of substances, and makes them (such as bread and cakes) crisp, heated, and discolored under the action of heat. Baking is one of the traditional Chinese cooking techniques. It refers to the process of putting seasoned food ingredients in a container, and then putting them in an oven to mature them at high temperature. Baking at low temperature can preserve the most original deliciousness of food to the greatest extent. Bread is rich in carbohydrates, proteins, fats, vitamins, etc. It is known for its convenience and is one of people's favorite foods. Bread is traditionally processed by baking and burning. After baking at high temperature, the moisture content is low, and the vitamins and minerals dr...

AI Technical Summary

Problems solved by technology

The traditional processing method of bread is to bake and burn to heat. After high-temperature baking, the moisture content is low, vitamins and minerals drop significantly, which greatly reduces the nutritional value of the bread itself.

At present, there are many techniques for making bread, but traditional bread has problems such as dryness, hardness, rough taste, and dregs, which seriously affect the taste and nutrition of bread.

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