——土司面包——
中文名称：土司面包、牛奶土司面包/全麦土司面包
英文名称：toastbread
产品编码：
所属类别：预烤类
主要食材：高筋粉 水黄油 精盐
解冻醒发：解冻
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
厂家地址：天津市
：
包装规格：4条/箱
纸箱规格：
重量：1150g
口味：奶油味
特点：营养价值高，面包散发出一股奶油的香气让人垂涎欲滴。它是西方国家早餐的必备品，不仅香甜可口，而且还含有大量的营养物质搭配一杯牛奶是**不过的套餐。具体可分为牛奶土司、全麦土司等，每一种都有不同的口味。
材料：高筋粉220g低筋粉50g牛奶195ml盐3g糖25g酵母3g黄油25g
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焙烤
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：1将所有材料（除黄油外）放进面包桶，开始进行揉面程序
2揉制20分钟后，加入黄油进行揉制至完全阶段
3温暖处发酵，体积至2倍大
4取出挤压排气，将面团等分成三份，盖上保鲜膜松弛15分钟左右
5第一次擀成长条形，从两边卷起
 6旋转90度，再擀成长条形
7从上至下卷紧实
8并排放入土司盒
9温暖处再次发酵至模具九分满。入烤箱170度，烘烤45分钟。出炉后，立即脱模。冷却后切片。
——toast bread——
chinesename: bread, milk and toastbread / whole wheat toast
englishname: toastbread
productcode:
category: pre baking class
mainingredients: high glutenflour butter salt water
prover: thawing thawing
storageconditions: frozen at -18degrees c
trafficcondition: -18 degreescelsius refrigerated vehicle
manufacturer:tianjin naganoxudo food limited company
factoryaddress:tianjincity
contact:
packagingstandard: 4 /box
cartonsize:
weight:1150g
taste: cream
features: high nutritional value, the bread smelled thefragrance cream let person be unable to hide one\'s greed. it is thewestern country breakfast essential goods, not only delicious, butalso contains a large number of nutrients with a cup of milk is thebest meal. the concrete can be divided into milk and toast, wholewheat bread, each of which has a different taste.
material: highgluten flour 220glow gluten flour milk50g 195ml 3g25g3gbutter salt sugar yeast25g
baking:
1 thawing, thawin three ways: a, the use of frozen fermentation machine: can bedone automatically thawing and proofing. b, freezing thawingmethod: temperature 3 - 5 centigrade, humidity is 75% - 85% c atroom temperature, thawing thawing method: first placed in thethawing at room temperature, surface wet to dry into a proverfermentation, early into the prover is not good, will affect thecentral parts of the water causes the dough tissue is not good.thaw the optimum temperature is 15centigrade -20 centigrade, 2 willbe thawed good bread into the prover for proofing conventionalproofing time is 45 minutes ( specific proofing temperature andtime of fermentation based on the actual situation of the operation)
2baking
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 totime, temperature is not immutable and frozen, but according todifferent properties of oven be adjusted, such as 60 grams of breaddough, baking bread for 10-12 minutes, the center temperature canreach 100 degrees celsius, fully mature, according to the oventemperature change.
( 2) when bakingoven temperature to set the right, in a desired period of time tobake a soft, porous, easy to digest and aromatic taste deliciousfood.
( 3) if thetemperature is too high, the crust formed early, will weaken thebaking rapid expansion. limit the expansion of the bread dough,small volume, the internal organization of large holes, particlestoo small, at the same time, high temperature, easy to make theepidermis and epidermal coking black bubble.
( 4) if thetemperature is too low, will extend the baking time, make skindrying, a crust of bread is too thick and too much moistureevaporation, increasing baking loss. ( in particular the bakingtemperature and time of fermentation based on the actual situationof the operation )
nagano xudofood manufacturers for high-end restaurant chinese restaurant,bakery, coffee shop, business super, west cake, pizza, pastry shopoutlets. all products only need to defrost prover then bakededible, convenient, fast, green, environmental protection, health,delicious.
production: 1 allthe materials (except the butter ) into the bread barrel, startkneading procedure
2 kneading after20 minutes, add butter to make preparation to completelyphase
3 warm departmentfermentation, in volume to 2 times
4 removedextruded exhaustion, divide the dough into three equal parts, coverand let rest for 15 minutes
in 5 the firstroll growth strip, from the sides of roll
6 rotating 90degrees, then roll the growth strip
7 from the upperto the lower compaction
8 and thedischarge into the division box
9 warm placeagain to mold a full nine fermentation. into the oven to 170degrees, and bake for 45 minutes. after the release, immediatelyrelease. cooling section.

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天津永野旭堂食品有限公司
李建宇
13388019272
天津市西青开发区兴华五支路四号路交口