2.Top R&D team from Ma*ri and Ang*l professionals.
3.Production line is designed according to Ma*ri.
4.Raw material molasses is supplied by ourselves to lower cost.
Bakery Yeast Test Report | ||||||||||
Test Result | ||||||||||
Sample Name | Manufacturer | Batch No. | Production Date | Fermentation Time | Height | |||||
DSB Gold 1 | CCG Food Co. | HS0093HCOS4 | Feb.7,2019 | 125min | 12--12.4cm | |||||
Ang*I Gold | Ang*I Co. | 420SA201902 | Feb.28,2019 | 128min | 12--12.3cm | |||||
DSB Gold 2 | CCG Food Co. | HS0382880819 | Nov.15, 2018 | 133min | 11.8-12.2cm |
Recipe | ||||||||||||
Raw Material | Flour | Yeast | Salt | Sugar | Water | Butter | ||||||
Volume(G) | 1000 | 10 | 10 | 160 | 650 | 100 |
Process Specification | ||||||||
Flow | Equipment | Condition and Control | ||||||
Dough Kneading | Dough mixer | Mix all Flour. yeast, salt, sugar and water to get 70% gluten, then add butter and make the dough extend fully. | ||||||
Cut | / | Cut into 300g each and knead into round shape | ||||||
Fermentation | Fermentation box | Temp 38, Humidity 70% | End: Same level with the model edge | |||||
Bake | / | Upper heat 150 and bottom heat 210 . | Time: 30 Min |
Package | Net WT/Carton | 20GP can load | ||||
500G*20BAGS | 10KG | 1800CTNS | ||||
450G*20BAGS | 9KG | 1920CTNS | ||||
400G*20BAGS | 8KG | 2100CTNS | ||||
125G*60BAGS | 7.5KG | 2100CTNS |