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Shandong Huanfeng Food Co.,Ltd.

No. 5388, Kangcheng Street, Gaomi Economic Development Zone,Weifang,Shandong,China

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無料会員

frozen puff pastry dough

China

HF-13

1250 ~ 1350 / Ton ( Negotiable ) Get Latest Price

China

1250 per Ton

1 Ton

Polybag package, box.

15 days

200 Ton per Month

T/T, L/C, D/A, D/P, Western Union, Money Gram, PayPal, Other

Frozen pastries dough

今すぐお問い合わせください

製品仕様

Type : Convenient Food, Ready to eat food. Shape : Long Freezing Process : IQF Preservation Process : Packed products will be quick-frozen at -35 'C and preserved in the sorage freezer at -18 'C ,which can be delivered to in-store Cultivation Type : Material:Wheat flour and water as the main raw materials, edible oils, edible salt, and other auxiliary materials. Certification : ISO, HALAL,HACCP Shelf Life : 12 months Style : - Packaging : - Weight (kg) : - Brand Name : -

タイトルまたは説明

 A).Thaw: Take out the frozen dough from the  freezing chamber (-18 C), put into baking plate, thawing to frozen dough  core soft (about 5°C)
B).Swelling: After thawing frozen dough,put in room temperature 20+-5°C, Swelling the dough8hours,in summer temperature little high,can swelling 4-6hours
C).Making:In working plate put some dry wheat flour and little oil;Drawing the dough that already sweeling well and Squash the dough until width10cm,thickness 0.5cm sheet .Then cut the sheet to  width 2.5-3cm pieces
D).Put two pieces sheet together,press from the amond,catching the two side drawing by hand,drawing can't too long.
E).Fried:oil temperature control in ****2004).

Advantage:
1. the frozen dough ensures that the fried stick is completely fresh.
2. The use of frozen dough reduces the demands for technical personnel, at the same time ,reduces the investment in technical personnel.
3. The method of fried stick making with frozen dough can save time, labor and  materials, which can cut the cost to improve the competitive advantage. At the same time , the frozen dough ensures the diversification of the bread and the long-time stability of product quality.
Product Introduction:
1).  Main raw:   wheat flour and water as the main raw materials, added starch or gluten, edible oils, edible salt, sugar, yeast and other auxiliary materials.
2).Store:   Packed products will be quick-frozen at -35 'C and preserved in the sorage freezer at -18  'C ,which can be  delivered to in-store bakery,converience store and restanrant by cold chain logistic.
3).Use:  A).Thaw: Take out the frozen dough from the  freezing chamber (-18 C), put into baking plate, thawing to frozen croissants core soft (about 5°C) B).Swelling: After thawing frozen dough,put in proofing box which temperature 30°C, Humidity 75%.  Swelling the dough volume 2-2.5tims than before,about *0-90minutesC).Baking:After swelling,dough skin brushing egg mixture,put oven of 200°C-220°C baking 8-12 minutes, See the dough skin color ,as u like to decide.
4).Advantage:1. Market need fresh bread. Traditional way of  bread production needs many steeps before the bread 
 arrive to the customers. But the frozen dough ensures that the bread is completely fresh.
2. The use of frozen dough reduces the demands for technical personnel, at the same time ,reduces the  investment in technical personnel.3. The method of bread making with frozen dough can save time, labor and  materials, which can cut the cost to improve the competitive advantage. At the same time , the frozen dough ensures the diversification of the bread and the long-time stability of product quality.
 

お問い合わせ

連絡先担当者:Ms. Guan

会社:Shandong Huanfeng Food Co.,Ltd.

住所:No. 5388, Kangcheng Street, Gaomi Economic Development Zone, Weifang, Shandong, China,261502

To,

Ms. Guan < Shandong Huanfeng Food Co.,Ltd. >
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