The mixing time specified in the book is not the only criterion for us to judge.
There are generally two types of mixing machines that are commonly used. During learning, teachers will label the corresponding mixing time and type of mixing machine based on different bread combinations. As beginners cannot judge when to stop mixing based on the state of the dough, the mixing time in the recipe is particularly important. However, in fact, with the increase of production experience, the mixing time in the recipe is more important
1. Type mixer
Due to the low protein content of wheat flour in France, a bread mixer suitable for low gluten content is used,
This is a blender widely used in the world for making bread,
The mixer developed on this basis is characterized by slow and uniform stirring,
Most likely to form gluten,
2. Inclined mixer
This is a powerful tool for making authentic French bread, specifically designed to deal with the low protein content of European wheat. It simulates the state of manually making noodles, slowly stirs the sample, and fully forms the dough to make the French wet that is considered high-end by Chinese people. Currently, this machine is relatively rare in Asia and is commonly used in professional schools in Japan due to its high price
Ang, basically replaced by spiral mixers.
3. Vertical mixer
This type of mixer is a very commonly used mixer, which is very practical and can replace various mixing hooks to mix various doughs. The speed is generally adjustable in four levels, and there are more advanced mixers based on this.