SHINELONG-A leading supplier of turn-key solutions in the hospitality and catering since 2008.
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SHINELONG-A leading supplier of turn-key solutions in the hospitality and catering since 2008.
At SHINELONG, technology improvement and innovation are our core advantages. Since established, we have been focusing on developing new products, improving product quality, and serving customers. rotating rack oven SHINELONG is a comprehensive manufacturer and supplier of high-quality products and one-stop service. We will, as always, actively provide prompt services such. For more details about our rotating rack oven and other products, just let us know.The company actively introduces foreign advanced technology to transform and upgrade rotating rack oven, strives to improve its internal performance and external quality, and ensures that the rotating rack oven produced are all energy-efficient, safe and environmentally friendly products.
Bakery Production Line
Application
The style and type of bread dictate the dough system to use as well as the processing conditions during mixing, makeup, and baking. A baker would not like to produce ciabatta with a close crumb structure, or to produce a loaf of white pan bread with an open crumb structure and texture like a ciabatta.
All steps in bread processing are important for a successful operation, but most bakers would agree that the three truly vital process steps are mixing, fermentation and baking. They are commonly described as the heart and cornerstone of breadmaking operations and can also determine the finished product characteristics, both internally and externally.
Mixing
The objective is the blending and hydration of dry ingredients, air incorporation, and gluten development for optimum dough handling properties. Variables to monitor and control include mixing time, energy input, dough temperature:
Mixing time: a function of flour strength, its protein, damaged starch and non-starch polysaccharides, and bran particle content. Other factors include mixer speed, mixing arm design, dough size in relation to mixer capacity, adequacy of refrigeration system (dough temperature), and delayed sugar/fat/salt addition.
Mixing equipment: vertical (planetary), spiral (open and closed for vacuum mixing), horizontal, continuous (open and closed).
Process specifications: 9–15 minutes at high speed in horizontal mixers. Final dough temperature should be 76–82°F (25–28°C).
Fermentation
The objective is yeast growth, production of CO2, ethanol, and organic acids, development of flavors and aromas, and modification of dough handling properties. Variables to monitor and control include fermentation time, temperature, titratable acidity (TTA), pH, and microbial count:
Fermentation time: controlled by the temperature of dough, sponge, starter or pre-ferment, hydration level (free water), pH, osmotic pressure, yeast food (amino acids, minerals, fermentable sugars) and yeast level (or lactic acid bacteria count).
Fermentation equipment: troughs in the fermentation room, closed tanks, open tanks, benches.
Process specifications: 1–20 hours (at room conditions), depending on the dough system used. The temperature in fermentation rooms is typically set between 75–85°F (24–29°C) with relative humidity (RH) of 60–80%.2
Makeup
The makeup stage mainly encompasses four operations:
Dividing
Rounding
Intermediate proofing
Sheeting and moulding
The divider cuts the bulk dough into single pieces of proper weight (with as little stress exerted on the dough as possible) so that these can be rounded and rested prior to taking their final shape. The divider must process the entire dough load quickly to prevent excessive gassing that creates scaling errors.
The sheeter and molder encompass the sheeting stage, curling chain, pressure board, and guide bars. These influence the gas bubble structure, shape, and length of the dough piece to place in the pan. The molder should be adjusted to achieve the desired shape with a minimum amount of pressure and stress on the dough to avoid damaging the cell structure obtained during mixing and fermentation.
Baking
The objective is to convert raw dough into bread, the set structure of the product, crust, and crumb formation, kill-step, and shelf-life extension. Variables to monitor and control include temperature, and time (governed in continuous ovens by conveying speed). Other relevant variables include heat flux (burners), humidity (dampers), and air velocity or flow.
Baking time: controlled by oven temperature, conveying speed, initial (proofed dough) and final product temperature, heating pattern, bake loss, product load, and formulation.
Baking equipment: direct-fired oven, indirect-fired oven, electric oven, rack oven, reel oven, conveyorized, tunnel, hybrid, and impingement oven.
Process specifications: 10–20 minutes at 400–420°F (204–216°C) (heating pattern in different ovens must be equivalent for comparable results).
Frequently Asked Questions about professional kitchen supplies
In essence, a long-standing rotating rack oven organization runs on rational and scientific management techniques that were developed by smart and exceptional leaders. The leadership and organizational structures both guarantee that the business will offer competent and high-quality customer service.
To draw in more users and consumers, industry innovators are continually developing its qualities for a larger range of application scenarios. Additionally, it can be customized for clients and has a reasonable design, all of which help grow the customer base and loyalty.
Regarding the attributes and functionality of the rotating rack oven, it is a kind of product that will always be in vogue and offer consumers limitless benefits. It can be a long-lasting friend for people because it is constructed from high-quality raw materials and has a lengthy lifespan.
Yes, if asked, we will supply relevant technical details regarding SHINELONG. Basic facts about the products, such as their primary materials, specs, forms, and primary functions, are readily available on our official website.
Guangzhou Shinelong Kitchen Equipment Co., Ltd. always considers communicating through phone calls or video chat the most time-saving yet convenient way, so we welcome your call for asking for the detailed factory address. Or we've displayed our e-mail address on the website, you are free to write an E-mail to us about the factory address.
In China, ordinary working time is 40 hours for employees who work full time. In Guangzhou Shinelong Kitchen Equipment Co., Ltd., most employees work abiding by this kind of rule. During their duty time, each of them devotes their full concentration to their work so as to provide customers with the highest-quality Stainless Steel Fabrication and an unforgettable experience of partnering with us.
Since Shinelong was established in Guangzhou in 2008, we have made great strides in the fields of commercial kitchen planning and kitchen equipment manufacturing.
