bread garut

afollowing I submit the way of making [of] trasional bread from indonesia

a. Recipe Making [of] Bread Garut

Table 8. Recipe Making [of] Bread Garut

Materials of[is Amount of

Flour Garut* 15 kg

Sand sugar 1 kg

Salt 50 g

Kanil coconut mink 3 L

Intact Egg 1 L

Egg yolk 0,5 L

Smooth Sugar 4 kg

Cake soda 50 gr

Butter 2,5 singk

Liquid butter ( Butter Oil Subtitusi) 1,5 singk

Source of: Company [of] Ganep'S ( 2008 *) For the bread of enhanced [by] brown garut 50 brown gr [of] powder

b. Making [of] Coconut mink

Produsi Bread garut started from making [of] coconut coconut mink. First stage in making [of] coconut mink that is by taking 10 coconut seed and cleaned [by] its husk, [is] later;then grated. Result of the coconut rasp [is] later;then taken its its[his] with manual by enhancing 16 matured water litre [of] heat, later;then press hushed to dive 5 minute. To be more sharpness in making [of] coconut mink can be seen [by] [at] picture following

c. Production Process Bread Garut

Phase Making [of] garut bread shall be as follows

1. agitation

Bread garut production started with pengocokan process 1 intact L egg and 0,5 L egg yolk, 1 sand sugar singk, 50 salt gr. During egg agitation process, salt dang sugar become white chromatic dough [of] milk or is creamy ( I dough

2. Squealer

After got [by] I dough hereinafter [to] process squealer. Each time produce garut bread made [by] 2 recipe where one brown garut bread recipe and white garut bread. Way of white garut bread squealer as follows:

3 L input coconut mink into churn mixer and enhanced [by] smooth sugar. At the (time) of [is] at the same time enhanced [by] I dough, 50gram cake soda, 15 garut flour singk which have been sieved to use size measure sieve 60 mesh, 2,5 butter kg, 1,5 BOSS [is] later on swirled proof until ( II dough). [At] making [of] brown garut bread [at] its its[his] [is] equal to making [of] white garut bread, its it[him] [is] only enhanced [by] 0,5 brown kg at the same time with addition 3 L coconut mink

3. Printing

After its proof II dough squealer [of] dough printed. Input dough into centong little by little later;then input into plastic sack;bag which [is] berspuit. Later;Then dough printed [by] the above brass which have nub with cream with liquid butter so that bread is not sticky with brass. Dough printed with form chatter " S".

Hereinafter brass arranged in oven, each;every one oven rack have 26 insulator and 4 activator wheel [at] its underside so that rack can be pushed. Bread garut brass can be arranged [by] [at] bread rack without spaced out, because garut bread development [do] not too high if/when compared to wet bread

4. oven

Bread garut oven need time 35 minute with temperature 170oC. Each;Every garut bread oven needed [by] 52 brass. used [by] Oven have base which can rotate and [at] is fourth [of] oven angle;corner [release] hot energi concurrently so that bread which who [is] oven can mature concurrently. Oven also with alarm, so that the bread oven moment can be determined [by] its time in accurate figure. used Oven also have illumination two lamp 100 watt, so that can water down to see maturity storey;level if/when seen from outside oven [pass/through] transparant glass. Bread indication which have matured can be seen from bread tekstur rate of change which flabby to initialy become to ossify

5. refregerat

the Bread refregerat [done/conducted] by 2 times that is first refrigeration [done/conducted] [by] during 30 refrigeration and minute [is] secondly [done/conducted] [by] during last night. One produce oven rack 1 garut bread tromol. Bread garut production in one day yield one garut bread tromol

6. And Packaging grading

Last Phase [is] grading process and packaging, grading [done/conducted] to dissociate garut bread which quality of goodness with low quality garut bread / break. packaging [of] this Bread garut use one plastic size measure with netto / net 200 gram

thank have read my article

afollowing I submit the way of making [of] trasional bread from indonesia

a. Recipe Making [of] Bread Garut

Table 8. Recipe Making [of] Bread Garut

Materials of[is Amount of

Flour Garut* 15 kg

Sand sugar 1 kg

Salt 50 g

Kanil coconut mink 3 L

Intact Egg 1 L

Egg yolk 0,5 L

Smooth Sugar 4 kg

Cake soda 50 gr

Butter 2,5 singk

Liquid butter ( Butter Oil Subtitusi) 1,5 singk

Source of: Company [of] Ganep'S ( 2008 *) For the bread of enhanced [by] brown garut 50 brown gr [of] powder

b. Making [of] Coconut mink

Produsi Bread garut started from making [of] coconut coconut mink. First stage in making [of] coconut mink that is by taking 10 coconut seed and cleaned [by] its husk, [is] later;then grated. Result of the coconut rasp [is] later;then taken its its[his] with manual by enhancing 16 matured water litre [of] heat, later;then press hushed to dive 5 minute. To be more sharpness in making [of] coconut mink can be seen [by] [at] picture following

c. Production Process Bread Garut

Phase Making [of] garut bread shall be as follows

1. agitation

Bread garut production started with pengocokan process 1 intact L egg and 0,5 L egg yolk, 1 sand sugar singk, 50 salt gr. During egg agitation process, salt dang sugar become white chromatic dough [of] milk or is creamy ( I dough

2. Squealer

After got [by] I dough hereinafter [to] process squealer. Each time produce garut bread made [by] 2 recipe where one brown garut bread recipe and white garut bread. Way of white garut bread squealer as follows:

3 L input coconut mink into churn mixer and enhanced [by] smooth sugar. At the (time) of [is] at the same time enhanced [by] I dough, 50gram cake soda, 15 garut flour singk which have been sieved to use size measure sieve 60 mesh, 2,5 butter kg, 1,5 BOSS [is] later on swirled proof until ( II dough). [At] making [of] brown garut bread [at] its its[his] [is] equal to making [of] white garut bread, its it[him] [is] only enhanced [by] 0,5 brown kg at the same time with addition 3 L coconut mink

3. Printing

After its proof II dough squealer [of] dough printed. Input dough into centong little by little later;then input into plastic sack;bag which [is] berspuit. Later;Then dough printed [by] the above brass which have nub with cream with liquid butter so that bread is not sticky with brass. Dough printed with form chatter " S".

Hereinafter brass arranged in oven, each;every one oven rack have 26 insulator and 4 activator wheel [at] its underside so that rack can be pushed. Bread garut brass can be arranged [by] [at] bread rack without spaced out, because garut bread development [do] not too high if/when compared to wet bread

4. oven

Bread garut oven need time 35 minute with temperature 170oC. Each;Every garut bread oven needed [by] 52 brass. used [by] Oven have base which can rotate and [at] is fourth [of] oven angle;corner [release] hot energi concurrently so that bread which who [is] oven can mature concurrently. Oven also with alarm, so that the bread oven moment can be determined [by] its time in accurate figure. used Oven also have illumination two lamp 100 watt, so that can water down to see maturity storey;level if/when seen from outside oven [pass/through] transparant glass. Bread indication which have matured can be seen from bread tekstur rate of change which flabby to initialy become to ossify

5. refregerat

the Bread refregerat [done/conducted] by 2 times that is first refrigeration [done/conducted] [by] during 30 refrigeration and minute [is] secondly [done/conducted] [by] during last night. One produce oven rack 1 garut bread tromol. Bread garut production in one day yield one garut bread tromol

6. And Packaging grading

Last Phase [is] grading process and packaging, grading [done/conducted] to dissociate garut bread which quality of goodness with low quality garut bread / break. packaging [of] this Bread garut use one plastic size measure with netto / net 200 gram

thank have read my article

afollowing I submit the way of making [of] trasional bread from indonesia

a. Recipe Making [of] Bread Garut

Table 8. Recipe Making [of] Bread Garut

Materials of[is Amount of

Flour Garut* 15 kg

Sand sugar 1 kg

Salt 50 g

Kanil coconut mink 3 L

Intact Egg 1 L

Egg yolk 0,5 L

Smooth Sugar 4 kg

Cake soda 50 gr

Butter 2,5 singk

Liquid butter ( Butter Oil Subtitusi) 1,5 singk

Source of: Company [of] Ganep'S ( 2008 *) For the bread of enhanced [by] brown garut 50 brown gr [of] powder

b. Making [of] Coconut mink

Produsi Bread garut started from making [of] coconut coconut mink. First stage in making [of] coconut mink that is by taking 10 coconut seed and cleaned [by] its husk, [is] later;then grated. Result of the coconut rasp [is] later;then taken its its[his] with manual by enhancing 16 matured water litre [of] heat, later;then press hushed to dive 5 minute. To be more sharpness in making [of] coconut mink can be seen [by] [at] picture following

c. Production Process Bread Garut

Phase Making [of] garut bread shall be as follows

1. agitation

Bread garut production started with pengocokan process 1 intact L egg and 0,5 L egg yolk, 1 sand sugar singk, 50 salt gr. During egg agitation process, salt dang sugar become white chromatic dough [of] milk or is creamy ( I dough

2. Squealer

After got [by] I dough hereinafter [to] process squealer. Each time produce garut bread made [by] 2 recipe where one brown garut bread recipe and white garut bread. Way of white garut bread squealer as follows:

3 L input coconut mink into churn mixer and enhanced [by] smooth sugar. At the (time) of [is] at the same time enhanced [by] I dough, 50gram cake soda, 15 garut flour singk which have been sieved to use size measure sieve 60 mesh, 2,5 butter kg, 1,5 BOSS [is] later on swirled proof until ( II dough). [At] making [of] brown garut bread [at] its its[his] [is] equal to making [of] white garut bread, its it[him] [is] only enhanced [by] 0,5 brown kg at the same time with addition 3 L coconut mink

3. Printing

After its proof II dough squealer [of] dough printed. Input dough into centong little by little later;then input into plastic sack;bag which [is] berspuit. Later;Then dough printed [by] the above brass which have nub with cream with liquid butter so that bread is not sticky with brass. Dough printed with form chatter " S".

Hereinafter brass arranged in oven, each;every one oven rack have 26 insulator and 4 activator wheel [at] its underside so that rack can be pushed. Bread garut brass can be arranged [by] [at] bread rack without spaced out, because garut bread development [do] not too high if/when compared to wet bread

4. oven

Bread garut oven need time 35 minute with temperature 170oC. Each;Every garut bread oven needed [by] 52 brass. used [by] Oven have base which can rotate and [at] is fourth [of] oven angle;corner [release] hot energi concurrently so that bread which who [is] oven can mature concurrently. Oven also with alarm, so that the bread oven moment can be determined [by] its time in accurate figure. used Oven also have illumination two lamp 100 watt, so that can water down to see maturity storey;level if/when seen from outside oven [pass/through] transparant glass. Bread indication which have matured can be seen from bread tekstur rate of change which flabby to initialy become to ossify

5. refregerat

the Bread refregerat [done/conducted] by 2 times that is first refrigeration [done/conducted] [by] during 30 refrigeration and minute [is] secondly [done/conducted] [by] during last night. One produce oven rack 1 garut bread tromol. Bread garut production in one day yield one garut bread tromol

6. And Packaging grading

Last Phase [is] grading process and packaging, grading [done/conducted] to dissociate garut bread which quality of goodness with low quality garut bread / break. packaging [of] this Bread garut use one plastic size measure with netto / net 200 gram

thank have read my article

afollowing I submit the way of making [of] trasional bread from indonesia

a. Recipe Making [of] Bread Garut

Table 8. Recipe Making [of] Bread Garut

Materials of[is Amount of

Flour Garut* 15 kg

Sand sugar 1 kg

Salt 50 g

Kanil coconut mink 3 L

Intact Egg 1 L

Egg yolk 0,5 L

Smooth Sugar 4 kg

Cake soda 50 gr

Butter 2,5 singk

Liquid butter ( Butter Oil Subtitusi) 1,5 singk

Source of: Company [of] Ganep'S ( 2008 *) For the bread of enhanced [by] brown garut 50 brown gr [of] powder

b. Making [of] Coconut mink

Produsi Bread garut started from making [of] coconut coconut mink. First stage in making [of] coconut mink that is by taking 10 coconut seed and cleaned [by] its husk, [is] later;then grated. Result of the coconut rasp [is] later;then taken its its[his] with manual by enhancing 16 matured water litre [of] heat, later;then press hushed to dive 5 minute. To be more sharpness in making [of] coconut mink can be seen [by] [at] picture following

c. Production Process Bread Garut

Phase Making [of] garut bread shall be as follows

1. agitation

Bread garut production started with pengocokan process 1 intact L egg and 0,5 L egg yolk, 1 sand sugar singk, 50 salt gr. During egg agitation process, salt dang sugar become white chromatic dough [of] milk or is creamy ( I dough

2. Squealer

After got [by] I dough hereinafter [to] process squealer. Each time produce garut bread made [by] 2 recipe where one brown garut bread recipe and white garut bread. Way of white garut bread squealer as follows:

3 L input coconut mink into churn mixer and enhanced [by] smooth sugar. At the (time) of [is] at the same time enhanced [by] I dough, 50gram cake soda, 15 garut flour singk which have been sieved to use size measure sieve 60 mesh, 2,5 butter kg, 1,5 BOSS [is] later on swirled proof until ( II dough). [At] making [of] brown garut bread [at] its its[his] [is] equal to making [of] white garut bread, its it[him] [is] only enhanced [by] 0,5 brown kg at the same time with addition 3 L coconut mink

3. Printing

After its proof II dough squealer [of] dough printed. Input dough into centong little by little later;then input into plastic sack;bag which [is] berspuit. Later;Then dough printed [by] the above brass which have nub with cream with liquid butter so that bread is not sticky with brass. Dough printed with form chatter " S".

Hereinafter brass arranged in oven, each;every one oven rack have 26 insulator and 4 activator wheel [at] its underside so that rack can be pushed. Bread garut brass can be arranged [by] [at] bread rack without spaced out, because garut bread development [do] not too high if/when compared to wet bread

4. oven

Bread garut oven need time 35 minute with temperature 170oC. Each;Every garut bread oven needed [by] 52 brass. used [by] Oven have base which can rotate and [at] is fourth [of] oven angle;corner [release] hot energi concurrently so that bread which who [is] oven can mature concurrently. Oven also with alarm, so that the bread oven moment can be determined [by] its time in accurate figure. used Oven also have illumination two lamp 100 watt, so that can water down to see maturity storey;level if/when seen from outside oven [pass/through] transparant glass. Bread indication which have matured can be seen from bread tekstur rate of change which flabby to initialy become to ossify

5. refregerat

the Bread refregerat [done/conducted] by 2 times that is first refrigeration [done/conducted] [by] during 30 refrigeration and minute [is] secondly [done/conducted] [by] during last night. One produce oven rack 1 garut bread tromol. Bread garut production in one day yield one garut bread tromol

6. And Packaging grading

Last Phase [is] grading process and packaging, grading [done/conducted] to dissociate garut bread which quality of goodness with low quality garut bread / break. packaging [of] this Bread garut use one plastic size measure with netto / net 200 gram

thank have read my article