Bread making method for bakery, involves molding paste pieces, and subjecting pieces to fermentation at specific temperature in humidity relative to specific percent for specific minutes

摘要

The method involves checking mass of a mixture resulting from cold sponge dough operation for 15 to 20 minutes, and dividing the mixture into paste pieces. Preservation operation is performed by freezing the pieces at minus 38 degree Celsius for 40 minutes. The pieces are packed in plastic and preserved at a temperature lower than minus 18 degree Celsius. The pieces are defrosted at 5 degree Celsius for 12 to 16 hours. The pieces are molded and subjected to fermentation at a temperature of 35 degree Celsius in humidity relative to 80 to 85 percent for 50 to 60 minutes. The mixture is mixed with 12 to 13.5 parts in weight of corn flour, 2.1 to 2.7 parts in weight of sugar, 0.45 to 0.54 part in weight of salt, 0.9 to 1.5 part in weight of dried milk, 0.09 to 0.15 part in weight of dried yeast, 2.1 to 3 parts in weight of margarine and 8.1 to 9.3 parts in weight of water.