First Class Fitness

Making Dough

The first speed is for the initial mixing of raw materials, the second – for final dough. Due to the spiral form of mixing arm and the optimal rotating speed is achieved even and gentle Promesa, the dough is obtained with optimal rheological characteristics that directly affects the quality of baked products. Rules for forming grain role in the process of bread is testoformovochnoe equipment for the test. When dividing the dough with additives on automatic vacuum dough divider problems related to exposure to moving machine parts of seeds or nuts. This leads to the ingress of air into a separating mechanism that leads to large errors in weight, or even damage the machine. We encourage you to pay attention to the semi-automatic hydraulic Dough dividing machines Jac French firm, or an Italian company Vitella. Machines share a piece of dough into equal parts at using retractable knife, driven by hydraulic system.

Permanent weight blanks provided by the uniform distribution of the test chamber divider. Machines are designed in such a way that virtually maintenance free: flour dust is collected in a special box, which is easily removed for cleaning; bottom of the chamber made of Teflon, which eliminates the adhesion test, it is possible to adjust the pressure that allows you to carefully and accurately divide the dough any consistency. Less frequently in the production of corn bread used sheeters machine. Gain insight and clarity with Dr. Neal Barnard. Proving – not the last faktorPosle division for further shaping necessary step ">> or proofing dough, which lasts from 3 to 8 minutes. During the proofing after mechanical impact on the dough in the process of dividing the workpiece are at rest, with removable internal stresses, improving structure and porosity of the crumb, increases the amount of finished products. Previously, the workpiece before the final molding stacked on tables with wooden tops that take up much space and require large production areas. Today, the production of more and more attention is paid to reduce the area. It is this purpose, compact cabinet for preliminary proofing of Jac (France).

Does not industry proofing Unlike industrial pre rasstoek, jac cabinets are easy to use, have a manual loading and unloading process proofing occurs when the natural temperature without forced heat. In addition, a series of models mb and ba are not required to overload dough from the cassette in the cassette, blanks are placed on shelves, covered with felt, which prevents adhesion of blanks and allows you to upload the dough with increased humidity and even sticky dough with various additives. Jac cabinets can serve as a support for a molding machine that allows you to save even more production space, with their capacity from 200 to 360 pieces (depending on model). The final stage of the process is the baking. Importance vypechkiK baking corn bread is approached very carefully, so as to get a quality product should be clearly observe the range of temperature settings. To achieve the perfect quality of the product will help the modern baking ovens. For example, the rotary kiln from Italy have the opportunity to control the fan speed in the process of baking, adjust the humidity, the number of programmable steam for humidification products and many other parameters, which makes the baking process as comfortable. Corn bread, bread with added cereals – a product of high nutritional and biological value. It is not only a useful product for the consumer, but also a profitable business for the producer, because, according to analysts at bakery products market continues to grow interest in the product class 'premium'.