——法式长棍面包——
中文名称:法式长棍面包/全麦三明治面包/原味三明治面包
英文名称:Baguette
产品编码:
所属类别:法式面团
主要食材:面粉、酵母、盐
解冻醒发:解冻醒发
存储条件:冷冻-18摄氏度
运输条件:冷藏车-18摄氏度
生产厂家:天津永野旭堂食品有限公司
包装规格:100条/箱
纸箱规格:暂无
重量:200g
特点:表皮松脆，内心柔软而稍具韧性，越嚼越香
口味:麦香味
特点:其特色是表皮松脆，内心柔软而稍具韧性，越嚼越香，充满浓郁的麦香味。食用Baguette也不似法国大餐那般烦琐讲究:伸出左手捉住长棍，五指钳紧，然后右手跟进，卡住面包的尽头，再然后左手下旋，右手上旋，将面包拧将下来。对于法国面包制作技术人员来说，这种面包应该是最基本的。这种面包是由最简单的原料配制而成的，它仅仅由小麦粉、盐、酵母和水组成基本配方。由于小麦粉和水结合形成的面团组织以及由于发酵引起的面坯的熟成等对于面包的体积和味道都有直接的影响，因此，同其他面包相比，在各道工序中对面坯的正确制作和观察都特别严格。在法国，所谓的小麦面包就是指这种面包。其制作方法有一次发酵法、液种法和发酵种法等。
材料:配方（%）:面粉100，干酵母0.8，食盐2，面包改良剂1，面团添加剂2，水56
烘焙:
1.解冻，解冻有三种方式:A、使用冻藏发酵机:可以自动完成解冻并进行醒发。B、冷藏解冻法:温度3－5℃，湿度75％－85％解冻C、室温解冻法:先放置在室温解冻，表面微湿到干就进醒发箱发酵，太早放进醒发箱也不好，会影响中心部位产生水汽而导致面团组织不好。解冻最佳温度为15℃-20℃2.将解冻好的面包放入醒发箱进行醒发 常规醒发时间为45分钟（具体醒发温度与醒发时间请根据实际情况进行操作）
2醒发（最后醒发）
面团最后醒发时间为75分钟左右。
（1）醒发的时间根据面团的状况及酵母用量不同，会有一点误差，要以面包体积为准，大约是原来的2倍。醒发过度，面包内部组织不好，颗粒粗，表皮呆白，味稍发酸，存放时间缩短，醒发不足，面包体积小，顶部形成一层壳，表皮呈红褐色，边皮有如燃焦的现象。
（2）醒发的温度是参考值，气候差异，温度可作调整。
（3）目前有很多面包房都是自制的醒发室，靠把水煮沸来提供温度和湿度，水煮沸之后往往会出现湿度太大，有些人还误以为温度越大越好，其实不然，湿度太大会使面包表皮出现气泡，同时表皮的韧性过大，影响外观及食用质量。
3烤焙
参考设定温度:
1、焙烤温度:上火190摄氏度，下火190摄氏度，焙烤时间:10-12分钟。
2、焙烤温度:上火190摄氏度，下火200摄氏度，焙烤时间:10-12分钟。
3、焙烤温度:上火180摄氏度，下火180摄氏度，焙烤时间:10-12分钟。
4、焙烤温度:上火180摄氏度，下火180摄氏度，焙烤时间:10-12分钟。
（1）烤焙要以时间为准，温度并非一成不变，而是可依烤炉的不同性质而做调整，如60克面团做的甜面包，要求烤10-12分钟，面包中心温度才能达到100摄氏度，完全成熟，温度则可依烤炉不同而变化。
（2）烘烤时烤炉温度要设定正确，在所需时间内才能烘烤出松软，多孔，易于消化和味道芳香的诱人食品。
（3）若炉温过高，面包表皮形成过早，会减弱烘烤急胀作用。限制面团的膨胀，使面包成品体积小，内部组织有大的孔洞，颗粒太小，同时，炉温过高，容易使表皮产生气泡并表皮成焦黑色。
（4）若炉温过低，必然要延长烘烤时间，使得表皮干燥，面包皮太厚同时水分蒸发过多，增加烘烤损耗。（具体烘烤温度与醒发时间请根据实际情况进行操作）
永野旭堂食品厂家面向高档西餐厅中式餐厅、面包坊、咖啡店、商超、西饼屋、披萨店、糕点店直销。所有产品只需要解冻醒发再烘焙即可食用，方便、快捷、绿色、环保、健康、美味。
制作:将配方中的原料混合均匀，加入一定比例的水，慢速4到5分钟，快速7到10分钟，搅拌成面团，面团温度24—26℃；面团静置30—40min后，分割，每块面团重量250g，最后醒发时间为70min，温度32℃，相对湿度70%，面团醒发至8成时，用刀片沿面包表面划刀口，继续醒发；送入烤炉，通入蒸汽，烤箱温度235℃，烘烤时间25—30min.
——Baguette——
Chinese Name: baguette bread / whole wheat bread / original sandwichbread
English Name: Baguette
Product code:
Category: French pastry
Main ingredients: flour, yeast, salt
Thawing thawing proofing proofing:
Storage conditions: frozen at -18 degrees C
Traffic condition: -18 degrees Celsius refrigerated vehicle
Manufacturer: TianjinNagano Xudo food limited company
Factory address: Tianjincity
Packaging standard: 100 / box
Carton size: no
Weight: 200g
Features: epidermal crisp, soft and slightly inwardly with toughness, more sweeterchewing
Taste: Wheatfragrance
Features: it features skin crisp, soft and slightly inwardly with toughness, more sweeterchewing, full of rich wheat fragrance. Edible Baguette does not seem so trivialabout French Cuisine: out his left hand to catch the stick, five fingers clamp,then the right to follow, jammed at the end of the bread, and then the lefthand right hand topspin, backspin, the bread is screwed down. For French breadproduction technology personnel, this kind of bread should be the most basic.This bread is made from simple materials prepared, it only made of wheat flour,salt, yeast and water basic formula. Because wheat powder combined with waterto form dough tissue as well as fermentation caused by the billet surfacematuring on bread volume and it has a direct impact, therefore, compared withother bread, in the procedure of the billet and correct observation are verystrict. InFrance,the so-called wheat bread refers to the bread. The production method has afermentation, liquid method and fermentation method.
Material: formula ( % ) 100: flour, dry yeast 0.8, salt 2, bread improver 1, doughadditives 2, water 56
Baking:
1 thawing, thaw inthree ways: A, the use of frozen fermentation machine: can be doneautomatically thawing and proofing. B, freezing thawing method: temperature 3 -5 Centigrade, humidity is 75% - 85% C at room temperature, thawing thawingmethod: first placed in the thawing at room temperature, surface wet to dryinto a prover fermentation, early into the prover is not good, will affect thecentral parts of the water causes the dough tissue is not good. Thaw theoptimum temperature is 15Centigrade -20 Centigrade, 2 will be thawed good breadinto the prover for proofing conventional proofing time is 45 minutes (specific proofing temperature and time of fermentation based on the actualsituation of the operation )
2 ( the finalproofing proofing )
Dough proofing timefor the last 75 minutes.
( 1) the proofingtime according to the status and use of yeast dough is different, there will bea little bit error, to take the bread volume as the standard, is about 2 timesof that of the original. Bread proofing excessive, internal organization is notgood, coarse grains, epidermal stay white, slightly sour taste, storage time,proofing, bread, small volume, top to form a layer of shell, epidermal reddishbrown, skin side as coke burning phenomenon.
( 2) proofingtemperature is the reference value, the difference of climate, the temperaturecan be adjusted.
( 3) there are manybakeries are made by boiling the water proofing chamber, to provide atemperature and humidity, boiling water is often followed the humidity is toolarge, some people also mistakenly thought that the temperature of the biggerthe better, in fact, the humidity is too general to make bread epidermisappeared bubble, and skin toughness is too big, effect appearance and eating quality.
3 roast
Referencetemperature:
1: lit, bakingtemperature 190 degrees Celsius, under the fire of 190 degrees C, baking time:10-12 minutes.
2: lit, bakingtemperature 190 degrees Celsius, under the fire of 200 degrees C, baking time:10-12 minutes.
3: lit, bakingtemperature 180 degrees Celsius, under the fire of 180 degrees C, baking time:10-12 minutes.
4: lit, bakingtemperature 180 degrees Celsius, under the fire of 180 degrees C, baking time:10-12 minutes.
( 1) baking to time,temperature is not immutable and frozen, but according to different propertiesof oven be adjusted, such as 60 grams of bread dough, baking bread for 10-12minutes, the center temperature can reach 100 degrees Celsius, fully mature,according to the oven temperature change.
( 2) when baking oventemperature to set the right, in a desired period of time to bake a soft,porous, easy to digest and aromatic taste delicious food.
( 3) if thetemperature is too high, the crust formed early, will weaken the baking rapidexpansion. Limit the expansion of the bread dough, small volume, the internalorganization of large holes, particles too small, at the same time, hightemperature, easy to make the epidermis and epidermal coking black bubble.
( 4) if thetemperature is too low, will extend the baking time, make skin drying, a crustof bread is too thick and too much moisture evaporation, increasing bakingloss. ( in particular the baking temperature and time of fermentation based onthe actual situation of the operation )
Nagano Xudo food manufacturers for high-end restaurantChinese restaurant, bakery, coffee shop, business super, west cake, pizza,pastry shop outlets. All products only need to defrost prover then bakededible, convenient, fast, green, environmental protection, health, delicious.
Production: theformulation of raw materials mixing, adding a certain proportion of water, slow4 to 5 minutes, 7 to 10 minutes, stir into the dough, the dough temperature 24- 26 Centigrade; dough static 30 - 40min, segmentation, each weight250g, final setting time is 70min,temperature 32Centigrade, 70% relative humidity, dough recovery to 8 into, withthe blade along the edge surface of the bread is zoned, continue to rise; intothe oven, the steam, the oven temperature 235 Centigrade, baking time from 25 -30min.