Wine represent medium grog, what generally [is] made from grape. But [at] its growth [of] wine [do] not only [is] made from just grape, but from fruits which its it[him] also can be made [by] wine. This matter because fruits which its it[him] also many sugary and high water rate like [at] grape.
In making [of] this wine use 3 different fruit type that is the rose-apple., pineapple, banana. From three kinds of used fruit have characteristic which different each other, highest sugar rate see banana eg but its water rate lower. While [at] pineapple fruit have water rate which high enough and have less sweetness level
used Sweetness fruit storey;level in this ferment of influence
of[is amount of alcohol [at] wine product. Because fruit sweetness relate to sugar rate of[is each fruit. Existing sugar, will be turned into alcohol, sour and CO2 by cerevisiae saccharomyces. Reaction that happened in making [of] wine shall be as follows - C6H12O6 turned into 2CH5OH + 2CO2 - 2CH5OH + 2CO2 turned into CH3COOH + H2O
In praktikum making [of] wine, ought to praktikan measure dissolve solid rate to fruit extract before ferment. So that can be known [by] the amount of missing dissolve padatan during ferment process. More and more missing dissolve solid rate during ferment process more and more also created alcohol. enhanced materials in making [of] wine [is] glokosa, sukrosa and maltosa ( sand sugar). addition [of] this [is] Sugar [is] very influence process ferment because if/when addition [of] sugar too much of yeast disembodied and if addition [of] sugar snugly or compatible hence can assist ferment process that is as yeast food.
Process hereinafter [is] ripening [of] fruit extract [at] temperature 950C during 15 minute, with a purpose to kill mikroorganisme which can bother ferment process. After warm-up process hereinafter that is enhance yeast but after the fruit extract become to be chilled. If addition [of] yeast [at] fruit extract. still in a state of heat hence the yeast will die and [do] not happened ferment.
[At] praktikum making [of] incubation period wine [done/conducted] [by] during 30 day. Old [of] that ferment process will influence the amount of yielded alcohol [it]. Longer process obstetrical excelsior ferment [of] its alcohol. But if required [by] makronutrien [is] cerevisiae saccharomyces to become alcohol have [used up/finished], hence alcohol will be elaborated again become acid, so that the quality of the alcohol downhill. Besides inkubasi temperature also influentia to yielded wine flavor. ideal temperature to ferment process it that is column temperature
yielded Wine from tan banana. This caused [by] when processing [of] banana become fruit extract, happened reaction of enzimatis so that happened browing. and yielded Aroma alcohol with addition [of] maltosa less strong. So also with yielded wine-wine from addition [of] maltosa also less its alcohol aroma kaut. This matter [is] caused possible cerevisiae saccharomyces less can break maltosa. Besides maltosa represent very simple sugar and have less low or sweetness storey;level
making [of] enhanced Wine with glucose have strongest alcohol aroma. cause because glucose represent readily simple sugar used by cerevisiae saccharomyces without resolving again. And for the making of wine with addition [of] sand sugar according to result from organoleptik test have alcohol aroma which [is] compared to just mediums [of] penamhan [of] maltosa and glucose
For the colour of which [is] yielded from various made fruits different each other, depended from fruit what used in fementasi. yielded [by] colour depended from existing pigment in the fruit
Saturday, December 20, 2008
Friday, December 5, 2008
Bread production process Bargain
Bread production process Bargain a. Recipe Making [of] Bread Bargain
To make bread bargain can be seen [by] [at] tables 7 whew this.
Tables Of 8. Recipe Making [of] Bread Bargain
Materials of[is Amount of
Whole-Wheat 18 kg
Sand sugar 324 g
Fulcream milk 540 g
Sweet heavy cream 390 ml
Flavoured powder Milk *) 2 spoon
White butter [of] O bread 1260 g
White butter [of] medal 1260 g
Smooth salt 270 g
Wet Gizt " pinnacle" 180 g
Topan A.O.3**) 0.54 g
Ice water 10800 cc
Source of : Ganep'S 2008 *) Flavoured powder Milk [is] milk powder from Taiwan, rust colored
Topan A.O.3 [is] bread penghalus bargain, its its[his] 5 singk, containing carbonate calcium, tapioca extract, amylase, lesilanase, sour [of] askrobat
1) Squealer
All input materials into mixer which [is] have capacities [to] 50-60 kg. After proof half dough about 1 [hour/clock] later;then two butter type that is O bread type and input medal into churn mixer until the dough become is proof. Squealer [done/conducted] by using speed 3 with strength [of] rotation 240 rpm during 1,5 [hour/clock]
2) Furling [of] Dough
After squealer have been continued with furling [of] dough. Dough which have proof removed [by] the above made workbench from wood arranged in layers with alumunium coat, later;then crease dough several times [is] till formed [by] big circle with natty surface. Later;Then on the surface of dough sprinkling [of] liquid BOSS with a purpose to [so that/ to be] dough is not sticky with moment desk [done/conducted] [by] amputation. Target of forming [of] circle is to form again surface [of] gluten structure. Dough can be formed matching with the one which we desire. If formed dough too depressed [by] hence uniform husk becoming not or break. And during bakery process will become to break ( Anonim 2, 2004
3) mollification Dough I
After dough in form of dough circle can be hushed [by] during 15 minute of[is above desk. This aim to [so that/ to be] flower bread and ready to [to] process hereinafter
4) Weighing-Machine Dough
After dough hushed to dive 15 dough it minute deliberated to use analytic weighing-machine. Before weighing-machine used [by] weighing-machine nub with cream with BOSS ( Butter Oil Subtitusi) liquid [so that/ to be] weighing-machine is not sticky with dough, so that weighing-machine remain to be direct and clean can be used [by] weighing-machine for hereinafter
Bread weighing-machine bargain this wt. different each other depended from brass size measure and type used. For the bread of bargain habit / dough top open deliberated [by] each four ounce, to bargain to turn white dough deliberated [by] the each wt. three ounce multiply two, cause in a brass consist of 2 dough orb which is the each wt. three ounce. To bargain is circular [of] wt. 6 ounce, to bargain messes / long [is] each wt. two x ounce 3, cause in one brass contain 3 bargain which is every wt. 2 ounce
5) Printing [of] Dough
Its [of] dough which have finished to be deliberated [is] later;then printed to use mechanic printer machine. Special to bargain to turn white and bargain long meses [of] printing [done/conducted] [by] 2 times, this aim to [so that/ to be] bread bargain to become shorter so that can enter into brass.
At the (time) of forming / printing dough, avoid usage [of] flour scatter abundant, because of bread tekstur influence to cause bread tekstur become to break
6) mollification Dough Phase II
Its [done/conducted] [by] mollification [of] II phase dough, dough which have finished to be printed and have on site in brass, afterwards [of] on site in brass during + 1,5 [hour/clock] until full (of) flower dough. To know what is the bread [of] flower have or not yet closed bread can be opened, usually close bread opened [by] each;every 30 minute.
Dough taken a rest in printing;mould ( proof pan) before input into oven. This process [is] [done/conducted] to flower bread can so that result of bread obtained top notchly.
There [is] two kinds of grilling bread that is with with vapour and without vapour. Depended from made bread type. For the type of certain bread grill bread with better vapour (it) is true. Because this will yield high humidity in oven to remain to take care of the bread husk remain to be is wet, so that better proof oven and development will be reached. process Ripening [of] bread start from temperature 26-100oC. Physical process [at] making [of] bread [is] process evaporation [of] alkhol become water. Process grilling that happened [in] husk of begotten various sugar type will turn into caramel and give bread colour
7) oven
After full (of) flower dough, later;then oven dough. used [by] temperature [is] 185o C. In shaped oven irrigate [so that/ to be] bread can flower. To bargain oven habit during 25 minute, while to bargain to turn white, meses / circular and long need time 35 minute. Indication from bread which have matured that is from husk colour which initialy turn white to turn into krem
8) Refrigeration
After bread finish oven later;then bread made cool. After direct bread discharged from bread brass bargain diletakan of[is above holey rack then in to of[is above air-conditioned rack during 30 minute. This refrigeration [is] [done/conducted] by using 2 fan. Refrigeration [done/conducted] aim to to make cool materials, so that if the product tidy [do] not generate problem
9) Amputation
After the bread chilled later;then input into mechanic cutter machine. For the bread of bargain to turn white its husk [is] pared ahead use cutter machine. One bread bargain after cut to become 13 bread sheet bargain. While for the bread of bargain top open habit become 9 sheet, bargain meses cut to become 18 sheet
10) And Packaging Sotasi
After amputation process finish hereinafter [to] process packaging and sortasi. Bread husk bargain meses / long dissociated in place of is separate. Hereinafter bread husk nub with cream with cream that is mixture [among/between] sugar and margarine. Hereinafter oven with temperature 175o C later;then setela chilled [by] husk milled to become panir flour. Bread bargain which have fulfilled tidy criterion later;then pursuant to size measure and bread type bargain
Bread production process Bargain a. Recipe Making [of] Bread Bargain
To make bread bargain can be seen [by] [at] tables 7 whew this.
Tables Of 8. Recipe Making [of] Bread Bargain
Materials of[is Amount of
Whole-Wheat 18 kg
Sand sugar 324 g
Fulcream milk 540 g
Sweet heavy cream 390 ml
Flavoured powder Milk *) 2 spoon
White butter [of] O bread 1260 g
White butter [of] medal 1260 g
Smooth salt 270 g
Wet Gizt " pinnacle" 180 g
Topan A.O.3**) 0.54 g
Ice water 10800 cc
Source of : Ganep'S 2008 *) Flavoured powder Milk [is] milk powder from Taiwan, rust colored
Topan A.O.3 [is] bread penghalus bargain, its its[his] 5 singk, containing carbonate calcium, tapioca extract, amylase, lesilanase, sour [of] askrobat
1) Squealer
All input materials into mixer which [is] have capacities [to] 50-60 kg. After proof half dough about 1 [hour/clock] later;then two butter type that is O bread type and input medal into churn mixer until the dough become is proof. Squealer [done/conducted] by using speed 3 with strength [of] rotation 240 rpm during 1,5 [hour/clock]
2) Furling [of] Dough
After squealer have been continued with furling [of] dough. Dough which have proof removed [by] the above made workbench from wood arranged in layers with alumunium coat, later;then crease dough several times [is] till formed [by] big circle with natty surface. Later;Then on the surface of dough sprinkling [of] liquid BOSS with a purpose to [so that/ to be] dough is not sticky with moment desk [done/conducted] [by] amputation. Target of forming [of] circle is to form again surface [of] gluten structure. Dough can be formed matching with the one which we desire. If formed dough too depressed [by] hence uniform husk becoming not or break. And during bakery process will become to break ( Anonim 2, 2004
3) mollification Dough I
After dough in form of dough circle can be hushed [by] during 15 minute of[is above desk. This aim to [so that/ to be] flower bread and ready to [to] process hereinafter
4) Weighing-Machine Dough
After dough hushed to dive 15 dough it minute deliberated to use analytic weighing-machine. Before weighing-machine used [by] weighing-machine nub with cream with BOSS ( Butter Oil Subtitusi) liquid [so that/ to be] weighing-machine is not sticky with dough, so that weighing-machine remain to be direct and clean can be used [by] weighing-machine for hereinafter
Bread weighing-machine bargain this wt. different each other depended from brass size measure and type used. For the bread of bargain habit / dough top open deliberated [by] each four ounce, to bargain to turn white dough deliberated [by] the each wt. three ounce multiply two, cause in a brass consist of 2 dough orb which is the each wt. three ounce. To bargain is circular [of] wt. 6 ounce, to bargain messes / long [is] each wt. two x ounce 3, cause in one brass contain 3 bargain which is every wt. 2 ounce
5) Printing [of] Dough
Its [of] dough which have finished to be deliberated [is] later;then printed to use mechanic printer machine. Special to bargain to turn white and bargain long meses [of] printing [done/conducted] [by] 2 times, this aim to [so that/ to be] bread bargain to become shorter so that can enter into brass.
At the (time) of forming / printing dough, avoid usage [of] flour scatter abundant, because of bread tekstur influence to cause bread tekstur become to break
6) mollification Dough Phase II
Its [done/conducted] [by] mollification [of] II phase dough, dough which have finished to be printed and have on site in brass, afterwards [of] on site in brass during + 1,5 [hour/clock] until full (of) flower dough. To know what is the bread [of] flower have or not yet closed bread can be opened, usually close bread opened [by] each;every 30 minute.
Dough taken a rest in printing;mould ( proof pan) before input into oven. This process [is] [done/conducted] to flower bread can so that result of bread obtained top notchly.
There [is] two kinds of grilling bread that is with with vapour and without vapour. Depended from made bread type. For the type of certain bread grill bread with better vapour (it) is true. Because this will yield high humidity in oven to remain to take care of the bread husk remain to be is wet, so that better proof oven and development will be reached. process Ripening [of] bread start from temperature 26-100oC. Physical process [at] making [of] bread [is] process evaporation [of] alkhol become water. Process grilling that happened [in] husk of begotten various sugar type will turn into caramel and give bread colour
7) oven
After full (of) flower dough, later;then oven dough. used [by] temperature [is] 185o C. In shaped oven irrigate [so that/ to be] bread can flower. To bargain oven habit during 25 minute, while to bargain to turn white, meses / circular and long need time 35 minute. Indication from bread which have matured that is from husk colour which initialy turn white to turn into krem
8) Refrigeration
After bread finish oven later;then bread made cool. After direct bread discharged from bread brass bargain diletakan of[is above holey rack then in to of[is above air-conditioned rack during 30 minute. This refrigeration [is] [done/conducted] by using 2 fan. Refrigeration [done/conducted] aim to to make cool materials, so that if the product tidy [do] not generate problem
9) Amputation
After the bread chilled later;then input into mechanic cutter machine. For the bread of bargain to turn white its husk [is] pared ahead use cutter machine. One bread bargain after cut to become 13 bread sheet bargain. While for the bread of bargain top open habit become 9 sheet, bargain meses cut to become 18 sheet
10) And Packaging Sotasi
After amputation process finish hereinafter [to] process packaging and sortasi. Bread husk bargain meses / long dissociated in place of is separate. Hereinafter bread husk nub with cream with cream that is mixture [among/between] sugar and margarine. Hereinafter oven with temperature 175o C later;then setela chilled [by] husk milled to become panir flour. Bread bargain which have fulfilled tidy criterion later;then pursuant to size measure and bread type bargain
Bread production process Bargain a. Recipe Making [of] Bread Bargain
To make bread bargain can be seen [by] [at] tables 7 whew this.
Tables Of 8. Recipe Making [of] Bread Bargain
Materials of[is Amount of
Whole-Wheat 18 kg
Sand sugar 324 g
Fulcream milk 540 g
Sweet heavy cream 390 ml
Flavoured powder Milk *) 2 spoon
White butter [of] O bread 1260 g
White butter [of] medal 1260 g
Smooth salt 270 g
Wet Gizt " pinnacle" 180 g
Topan A.O.3**) 0.54 g
Ice water 10800 cc
Source of : Ganep'S 2008 *) Flavoured powder Milk [is] milk powder from Taiwan, rust colored
Topan A.O.3 [is] bread penghalus bargain, its its[his] 5 singk, containing carbonate calcium, tapioca extract, amylase, lesilanase, sour [of] askrobat
1) Squealer
All input materials into mixer which [is] have capacities [to] 50-60 kg. After proof half dough about 1 [hour/clock] later;then two butter type that is O bread type and input medal into churn mixer until the dough become is proof. Squealer [done/conducted] by using speed 3 with strength [of] rotation 240 rpm during 1,5 [hour/clock]
2) Furling [of] Dough
After squealer have been continued with furling [of] dough. Dough which have proof removed [by] the above made workbench from wood arranged in layers with alumunium coat, later;then crease dough several times [is] till formed [by] big circle with natty surface. Later;Then on the surface of dough sprinkling [of] liquid BOSS with a purpose to [so that/ to be] dough is not sticky with moment desk [done/conducted] [by] amputation. Target of forming [of] circle is to form again surface [of] gluten structure. Dough can be formed matching with the one which we desire. If formed dough too depressed [by] hence uniform husk becoming not or break. And during bakery process will become to break ( Anonim 2, 2004
3) mollification Dough I
After dough in form of dough circle can be hushed [by] during 15 minute of[is above desk. This aim to [so that/ to be] flower bread and ready to [to] process hereinafter
4) Weighing-Machine Dough
After dough hushed to dive 15 dough it minute deliberated to use analytic weighing-machine. Before weighing-machine used [by] weighing-machine nub with cream with BOSS ( Butter Oil Subtitusi) liquid [so that/ to be] weighing-machine is not sticky with dough, so that weighing-machine remain to be direct and clean can be used [by] weighing-machine for hereinafter
Bread weighing-machine bargain this wt. different each other depended from brass size measure and type used. For the bread of bargain habit / dough top open deliberated [by] each four ounce, to bargain to turn white dough deliberated [by] the each wt. three ounce multiply two, cause in a brass consist of 2 dough orb which is the each wt. three ounce. To bargain is circular [of] wt. 6 ounce, to bargain messes / long [is] each wt. two x ounce 3, cause in one brass contain 3 bargain which is every wt. 2 ounce
5) Printing [of] Dough
Its [of] dough which have finished to be deliberated [is] later;then printed to use mechanic printer machine. Special to bargain to turn white and bargain long meses [of] printing [done/conducted] [by] 2 times, this aim to [so that/ to be] bread bargain to become shorter so that can enter into brass.
At the (time) of forming / printing dough, avoid usage [of] flour scatter abundant, because of bread tekstur influence to cause bread tekstur become to break
6) mollification Dough Phase II
Its [done/conducted] [by] mollification [of] II phase dough, dough which have finished to be printed and have on site in brass, afterwards [of] on site in brass during + 1,5 [hour/clock] until full (of) flower dough. To know what is the bread [of] flower have or not yet closed bread can be opened, usually close bread opened [by] each;every 30 minute.
Dough taken a rest in printing;mould ( proof pan) before input into oven. This process [is] [done/conducted] to flower bread can so that result of bread obtained top notchly.
There [is] two kinds of grilling bread that is with with vapour and without vapour. Depended from made bread type. For the type of certain bread grill bread with better vapour (it) is true. Because this will yield high humidity in oven to remain to take care of the bread husk remain to be is wet, so that better proof oven and development will be reached. process Ripening [of] bread start from temperature 26-100oC. Physical process [at] making [of] bread [is] process evaporation [of] alkhol become water. Process grilling that happened [in] husk of begotten various sugar type will turn into caramel and give bread colour
7) oven
After full (of) flower dough, later;then oven dough. used [by] temperature [is] 185o C. In shaped oven irrigate [so that/ to be] bread can flower. To bargain oven habit during 25 minute, while to bargain to turn white, meses / circular and long need time 35 minute. Indication from bread which have matured that is from husk colour which initialy turn white to turn into krem
8) Refrigeration
After bread finish oven later;then bread made cool. After direct bread discharged from bread brass bargain diletakan of[is above holey rack then in to of[is above air-conditioned rack during 30 minute. This refrigeration [is] [done/conducted] by using 2 fan. Refrigeration [done/conducted] aim to to make cool materials, so that if the product tidy [do] not generate problem
9) Amputation
After the bread chilled later;then input into mechanic cutter machine. For the bread of bargain to turn white its husk [is] pared ahead use cutter machine. One bread bargain after cut to become 13 bread sheet bargain. While for the bread of bargain top open habit become 9 sheet, bargain meses cut to become 18 sheet
10) And Packaging Sotasi
After amputation process finish hereinafter [to] process packaging and sortasi. Bread husk bargain meses / long dissociated in place of is separate. Hereinafter bread husk nub with cream with cream that is mixture [among/between] sugar and margarine. Hereinafter oven with temperature 175o C later;then setela chilled [by] husk milled to become panir flour. Bread bargain which have fulfilled tidy criterion later;then pursuant to size measure and bread type bargain
To make bread bargain can be seen [by] [at] tables 7 whew this.
Tables Of 8. Recipe Making [of] Bread Bargain
Materials of[is Amount of
Whole-Wheat 18 kg
Sand sugar 324 g
Fulcream milk 540 g
Sweet heavy cream 390 ml
Flavoured powder Milk *) 2 spoon
White butter [of] O bread 1260 g
White butter [of] medal 1260 g
Smooth salt 270 g
Wet Gizt " pinnacle" 180 g
Topan A.O.3**) 0.54 g
Ice water 10800 cc
Source of : Ganep'S 2008 *) Flavoured powder Milk [is] milk powder from Taiwan, rust colored
Topan A.O.3 [is] bread penghalus bargain, its its[his] 5 singk, containing carbonate calcium, tapioca extract, amylase, lesilanase, sour [of] askrobat
1) Squealer
All input materials into mixer which [is] have capacities [to] 50-60 kg. After proof half dough about 1 [hour/clock] later;then two butter type that is O bread type and input medal into churn mixer until the dough become is proof. Squealer [done/conducted] by using speed 3 with strength [of] rotation 240 rpm during 1,5 [hour/clock]
2) Furling [of] Dough
After squealer have been continued with furling [of] dough. Dough which have proof removed [by] the above made workbench from wood arranged in layers with alumunium coat, later;then crease dough several times [is] till formed [by] big circle with natty surface. Later;Then on the surface of dough sprinkling [of] liquid BOSS with a purpose to [so that/ to be] dough is not sticky with moment desk [done/conducted] [by] amputation. Target of forming [of] circle is to form again surface [of] gluten structure. Dough can be formed matching with the one which we desire. If formed dough too depressed [by] hence uniform husk becoming not or break. And during bakery process will become to break ( Anonim 2, 2004
3) mollification Dough I
After dough in form of dough circle can be hushed [by] during 15 minute of[is above desk. This aim to [so that/ to be] flower bread and ready to [to] process hereinafter
4) Weighing-Machine Dough
After dough hushed to dive 15 dough it minute deliberated to use analytic weighing-machine. Before weighing-machine used [by] weighing-machine nub with cream with BOSS ( Butter Oil Subtitusi) liquid [so that/ to be] weighing-machine is not sticky with dough, so that weighing-machine remain to be direct and clean can be used [by] weighing-machine for hereinafter
Bread weighing-machine bargain this wt. different each other depended from brass size measure and type used. For the bread of bargain habit / dough top open deliberated [by] each four ounce, to bargain to turn white dough deliberated [by] the each wt. three ounce multiply two, cause in a brass consist of 2 dough orb which is the each wt. three ounce. To bargain is circular [of] wt. 6 ounce, to bargain messes / long [is] each wt. two x ounce 3, cause in one brass contain 3 bargain which is every wt. 2 ounce
5) Printing [of] Dough
Its [of] dough which have finished to be deliberated [is] later;then printed to use mechanic printer machine. Special to bargain to turn white and bargain long meses [of] printing [done/conducted] [by] 2 times, this aim to [so that/ to be] bread bargain to become shorter so that can enter into brass.
At the (time) of forming / printing dough, avoid usage [of] flour scatter abundant, because of bread tekstur influence to cause bread tekstur become to break
6) mollification Dough Phase II
Its [done/conducted] [by] mollification [of] II phase dough, dough which have finished to be printed and have on site in brass, afterwards [of] on site in brass during + 1,5 [hour/clock] until full (of) flower dough. To know what is the bread [of] flower have or not yet closed bread can be opened, usually close bread opened [by] each;every 30 minute.
Dough taken a rest in printing;mould ( proof pan) before input into oven. This process [is] [done/conducted] to flower bread can so that result of bread obtained top notchly.
There [is] two kinds of grilling bread that is with with vapour and without vapour. Depended from made bread type. For the type of certain bread grill bread with better vapour (it) is true. Because this will yield high humidity in oven to remain to take care of the bread husk remain to be is wet, so that better proof oven and development will be reached. process Ripening [of] bread start from temperature 26-100oC. Physical process [at] making [of] bread [is] process evaporation [of] alkhol become water. Process grilling that happened [in] husk of begotten various sugar type will turn into caramel and give bread colour
7) oven
After full (of) flower dough, later;then oven dough. used [by] temperature [is] 185o C. In shaped oven irrigate [so that/ to be] bread can flower. To bargain oven habit during 25 minute, while to bargain to turn white, meses / circular and long need time 35 minute. Indication from bread which have matured that is from husk colour which initialy turn white to turn into krem
8) Refrigeration
After bread finish oven later;then bread made cool. After direct bread discharged from bread brass bargain diletakan of[is above holey rack then in to of[is above air-conditioned rack during 30 minute. This refrigeration [is] [done/conducted] by using 2 fan. Refrigeration [done/conducted] aim to to make cool materials, so that if the product tidy [do] not generate problem
9) Amputation
After the bread chilled later;then input into mechanic cutter machine. For the bread of bargain to turn white its husk [is] pared ahead use cutter machine. One bread bargain after cut to become 13 bread sheet bargain. While for the bread of bargain top open habit become 9 sheet, bargain meses cut to become 18 sheet
10) And Packaging Sotasi
After amputation process finish hereinafter [to] process packaging and sortasi. Bread husk bargain meses / long dissociated in place of is separate. Hereinafter bread husk nub with cream with cream that is mixture [among/between] sugar and margarine. Hereinafter oven with temperature 175o C later;then setela chilled [by] husk milled to become panir flour. Bread bargain which have fulfilled tidy criterion later;then pursuant to size measure and bread type bargain
Bread production process Bargain a. Recipe Making [of] Bread Bargain
To make bread bargain can be seen [by] [at] tables 7 whew this.
Tables Of 8. Recipe Making [of] Bread Bargain
Materials of[is Amount of
Whole-Wheat 18 kg
Sand sugar 324 g
Fulcream milk 540 g
Sweet heavy cream 390 ml
Flavoured powder Milk *) 2 spoon
White butter [of] O bread 1260 g
White butter [of] medal 1260 g
Smooth salt 270 g
Wet Gizt " pinnacle" 180 g
Topan A.O.3**) 0.54 g
Ice water 10800 cc
Source of : Ganep'S 2008 *) Flavoured powder Milk [is] milk powder from Taiwan, rust colored
Topan A.O.3 [is] bread penghalus bargain, its its[his] 5 singk, containing carbonate calcium, tapioca extract, amylase, lesilanase, sour [of] askrobat
1) Squealer
All input materials into mixer which [is] have capacities [to] 50-60 kg. After proof half dough about 1 [hour/clock] later;then two butter type that is O bread type and input medal into churn mixer until the dough become is proof. Squealer [done/conducted] by using speed 3 with strength [of] rotation 240 rpm during 1,5 [hour/clock]
2) Furling [of] Dough
After squealer have been continued with furling [of] dough. Dough which have proof removed [by] the above made workbench from wood arranged in layers with alumunium coat, later;then crease dough several times [is] till formed [by] big circle with natty surface. Later;Then on the surface of dough sprinkling [of] liquid BOSS with a purpose to [so that/ to be] dough is not sticky with moment desk [done/conducted] [by] amputation. Target of forming [of] circle is to form again surface [of] gluten structure. Dough can be formed matching with the one which we desire. If formed dough too depressed [by] hence uniform husk becoming not or break. And during bakery process will become to break ( Anonim 2, 2004
3) mollification Dough I
After dough in form of dough circle can be hushed [by] during 15 minute of[is above desk. This aim to [so that/ to be] flower bread and ready to [to] process hereinafter
4) Weighing-Machine Dough
After dough hushed to dive 15 dough it minute deliberated to use analytic weighing-machine. Before weighing-machine used [by] weighing-machine nub with cream with BOSS ( Butter Oil Subtitusi) liquid [so that/ to be] weighing-machine is not sticky with dough, so that weighing-machine remain to be direct and clean can be used [by] weighing-machine for hereinafter
Bread weighing-machine bargain this wt. different each other depended from brass size measure and type used. For the bread of bargain habit / dough top open deliberated [by] each four ounce, to bargain to turn white dough deliberated [by] the each wt. three ounce multiply two, cause in a brass consist of 2 dough orb which is the each wt. three ounce. To bargain is circular [of] wt. 6 ounce, to bargain messes / long [is] each wt. two x ounce 3, cause in one brass contain 3 bargain which is every wt. 2 ounce
5) Printing [of] Dough
Its [of] dough which have finished to be deliberated [is] later;then printed to use mechanic printer machine. Special to bargain to turn white and bargain long meses [of] printing [done/conducted] [by] 2 times, this aim to [so that/ to be] bread bargain to become shorter so that can enter into brass.
At the (time) of forming / printing dough, avoid usage [of] flour scatter abundant, because of bread tekstur influence to cause bread tekstur become to break
6) mollification Dough Phase II
Its [done/conducted] [by] mollification [of] II phase dough, dough which have finished to be printed and have on site in brass, afterwards [of] on site in brass during + 1,5 [hour/clock] until full (of) flower dough. To know what is the bread [of] flower have or not yet closed bread can be opened, usually close bread opened [by] each;every 30 minute.
Dough taken a rest in printing;mould ( proof pan) before input into oven. This process [is] [done/conducted] to flower bread can so that result of bread obtained top notchly.
There [is] two kinds of grilling bread that is with with vapour and without vapour. Depended from made bread type. For the type of certain bread grill bread with better vapour (it) is true. Because this will yield high humidity in oven to remain to take care of the bread husk remain to be is wet, so that better proof oven and development will be reached. process Ripening [of] bread start from temperature 26-100oC. Physical process [at] making [of] bread [is] process evaporation [of] alkhol become water. Process grilling that happened [in] husk of begotten various sugar type will turn into caramel and give bread colour
7) oven
After full (of) flower dough, later;then oven dough. used [by] temperature [is] 185o C. In shaped oven irrigate [so that/ to be] bread can flower. To bargain oven habit during 25 minute, while to bargain to turn white, meses / circular and long need time 35 minute. Indication from bread which have matured that is from husk colour which initialy turn white to turn into krem
8) Refrigeration
After bread finish oven later;then bread made cool. After direct bread discharged from bread brass bargain diletakan of[is above holey rack then in to of[is above air-conditioned rack during 30 minute. This refrigeration [is] [done/conducted] by using 2 fan. Refrigeration [done/conducted] aim to to make cool materials, so that if the product tidy [do] not generate problem
9) Amputation
After the bread chilled later;then input into mechanic cutter machine. For the bread of bargain to turn white its husk [is] pared ahead use cutter machine. One bread bargain after cut to become 13 bread sheet bargain. While for the bread of bargain top open habit become 9 sheet, bargain meses cut to become 18 sheet
10) And Packaging Sotasi
After amputation process finish hereinafter [to] process packaging and sortasi. Bread husk bargain meses / long dissociated in place of is separate. Hereinafter bread husk nub with cream with cream that is mixture [among/between] sugar and margarine. Hereinafter oven with temperature 175o C later;then setela chilled [by] husk milled to become panir flour. Bread bargain which have fulfilled tidy criterion later;then pursuant to size measure and bread type bargain
Bread production process Bargain a. Recipe Making [of] Bread Bargain
To make bread bargain can be seen [by] [at] tables 7 whew this.
Tables Of 8. Recipe Making [of] Bread Bargain
Materials of[is Amount of
Whole-Wheat 18 kg
Sand sugar 324 g
Fulcream milk 540 g
Sweet heavy cream 390 ml
Flavoured powder Milk *) 2 spoon
White butter [of] O bread 1260 g
White butter [of] medal 1260 g
Smooth salt 270 g
Wet Gizt " pinnacle" 180 g
Topan A.O.3**) 0.54 g
Ice water 10800 cc
Source of : Ganep'S 2008 *) Flavoured powder Milk [is] milk powder from Taiwan, rust colored
Topan A.O.3 [is] bread penghalus bargain, its its[his] 5 singk, containing carbonate calcium, tapioca extract, amylase, lesilanase, sour [of] askrobat
1) Squealer
All input materials into mixer which [is] have capacities [to] 50-60 kg. After proof half dough about 1 [hour/clock] later;then two butter type that is O bread type and input medal into churn mixer until the dough become is proof. Squealer [done/conducted] by using speed 3 with strength [of] rotation 240 rpm during 1,5 [hour/clock]
2) Furling [of] Dough
After squealer have been continued with furling [of] dough. Dough which have proof removed [by] the above made workbench from wood arranged in layers with alumunium coat, later;then crease dough several times [is] till formed [by] big circle with natty surface. Later;Then on the surface of dough sprinkling [of] liquid BOSS with a purpose to [so that/ to be] dough is not sticky with moment desk [done/conducted] [by] amputation. Target of forming [of] circle is to form again surface [of] gluten structure. Dough can be formed matching with the one which we desire. If formed dough too depressed [by] hence uniform husk becoming not or break. And during bakery process will become to break ( Anonim 2, 2004
3) mollification Dough I
After dough in form of dough circle can be hushed [by] during 15 minute of[is above desk. This aim to [so that/ to be] flower bread and ready to [to] process hereinafter
4) Weighing-Machine Dough
After dough hushed to dive 15 dough it minute deliberated to use analytic weighing-machine. Before weighing-machine used [by] weighing-machine nub with cream with BOSS ( Butter Oil Subtitusi) liquid [so that/ to be] weighing-machine is not sticky with dough, so that weighing-machine remain to be direct and clean can be used [by] weighing-machine for hereinafter
Bread weighing-machine bargain this wt. different each other depended from brass size measure and type used. For the bread of bargain habit / dough top open deliberated [by] each four ounce, to bargain to turn white dough deliberated [by] the each wt. three ounce multiply two, cause in a brass consist of 2 dough orb which is the each wt. three ounce. To bargain is circular [of] wt. 6 ounce, to bargain messes / long [is] each wt. two x ounce 3, cause in one brass contain 3 bargain which is every wt. 2 ounce
5) Printing [of] Dough
Its [of] dough which have finished to be deliberated [is] later;then printed to use mechanic printer machine. Special to bargain to turn white and bargain long meses [of] printing [done/conducted] [by] 2 times, this aim to [so that/ to be] bread bargain to become shorter so that can enter into brass.
At the (time) of forming / printing dough, avoid usage [of] flour scatter abundant, because of bread tekstur influence to cause bread tekstur become to break
6) mollification Dough Phase II
Its [done/conducted] [by] mollification [of] II phase dough, dough which have finished to be printed and have on site in brass, afterwards [of] on site in brass during + 1,5 [hour/clock] until full (of) flower dough. To know what is the bread [of] flower have or not yet closed bread can be opened, usually close bread opened [by] each;every 30 minute.
Dough taken a rest in printing;mould ( proof pan) before input into oven. This process [is] [done/conducted] to flower bread can so that result of bread obtained top notchly.
There [is] two kinds of grilling bread that is with with vapour and without vapour. Depended from made bread type. For the type of certain bread grill bread with better vapour (it) is true. Because this will yield high humidity in oven to remain to take care of the bread husk remain to be is wet, so that better proof oven and development will be reached. process Ripening [of] bread start from temperature 26-100oC. Physical process [at] making [of] bread [is] process evaporation [of] alkhol become water. Process grilling that happened [in] husk of begotten various sugar type will turn into caramel and give bread colour
7) oven
After full (of) flower dough, later;then oven dough. used [by] temperature [is] 185o C. In shaped oven irrigate [so that/ to be] bread can flower. To bargain oven habit during 25 minute, while to bargain to turn white, meses / circular and long need time 35 minute. Indication from bread which have matured that is from husk colour which initialy turn white to turn into krem
8) Refrigeration
After bread finish oven later;then bread made cool. After direct bread discharged from bread brass bargain diletakan of[is above holey rack then in to of[is above air-conditioned rack during 30 minute. This refrigeration [is] [done/conducted] by using 2 fan. Refrigeration [done/conducted] aim to to make cool materials, so that if the product tidy [do] not generate problem
9) Amputation
After the bread chilled later;then input into mechanic cutter machine. For the bread of bargain to turn white its husk [is] pared ahead use cutter machine. One bread bargain after cut to become 13 bread sheet bargain. While for the bread of bargain top open habit become 9 sheet, bargain meses cut to become 18 sheet
10) And Packaging Sotasi
After amputation process finish hereinafter [to] process packaging and sortasi. Bread husk bargain meses / long dissociated in place of is separate. Hereinafter bread husk nub with cream with cream that is mixture [among/between] sugar and margarine. Hereinafter oven with temperature 175o C later;then setela chilled [by] husk milled to become panir flour. Bread bargain which have fulfilled tidy criterion later;then pursuant to size measure and bread type bargain
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