薄脆饼干做法(国外英文资料).docVIP

薄脆饼干做法 1. crackers standard powder 50 kg 0.5 kg phospholipid ammonium bicarbonate 0.2 kg 20 kg 0.15 kg of vanillin sugar salt 8 grams of vegetable oil 5 kg 0.3 kg of soda 2. orange paste biscuit standard powder 50 kilograms of vegetable oil 5.5 kg 0.3 kg 18 kg sugar soda phospholipid 0.5 kg ammonium bicarbonate 0.15 kg 2 kg 0.3 kg salt Caramel orange essential oil 80 ml 3. chocolate biscuit standard powder 50 kg milk 1.5 kg 2.5 kg starch 38 grams of vanillin 0.5 kg * * (phospholipid antioxidants every year from May 1st to the end of September when the rest of the time, such as antioxidant, formula not lard can not add antioxidant formula with lard, it must add the same antioxidant. ) 1.6 grams of sugar 16.5 kg 0.25 kg salt of citric acid 0.8 grams of maltose 1.5 kg of baking soda 0.3 kilograms of cocoa powder 5 kg vegetable oil 8.35 kg ammonium bicarbonate 0.2 kg 1.5 kg of caramel 4. coconut cookie special powder 50 kg 0.8 kg phospholipid coconut essence oil 25 ml sugar 17 kg 1.5 kg 0.3 kg salt Caramel baking soda 0.3 kg of antioxidants 2 grams of coconut oil 10 kg 0.15 kg ammonium bicarbonate, citric acid 1 grams 5. special cream biscuit powder 50 kg lard 11.5 kg ammonium bicarbonate 0.15 kg 3.25 kg 2.5 kg starch milk butter essential oil 35 ml sugar 17.5 kg 0.5 kg salt 2.3 grams of sugar 1.5 kg antioxidant soda 0.3 kg citric acid 1.15 grams 6. sunflower biscuits special powder 50 kg / kg 0.4 orange essential oil 9 ml of starch 2.3 kg 0.15 kg salt 28 grams of vanillin 18.5 kg 0.25 kg sugar soda 2.2 grams of lard antioxidant 11 kg ammonium bicarbonate 0.15 kg citric acid 1.1 grams of milk 1.5 kg Making method 1., dough modulation: dough modulation is the key process in biscuit production. The different production processes of biscuit and tough biscuit dough, modulation method are different, the crisp biscuit dough is by cold crisp powder will operation method, toughness is one of the hot biscuit dough tenacity powder toughness operation method. Crisp cookies are do