Food Characteristics of Baguette

Its characteristic is that the skin is crispy, the inside is soft and slightly tough, the more it chews, the more fragrant it is, and it is full of wheat flavor. Eating baguette is not as cumbersome as a French meal: stretch out the left hand to catch the long stick, clamp it with five fingers, then follow up with the right hand, jam the end of the bread, and then spin down with the left hand and the right hand to unscrew the bread. . For French bread making technicians, this kind of bread should be the most basic. This kind of bread is made from the simplest ingredients. It only consists of wheat flour, salt, yeast and water to form a basic formula. Since the dough texture formed by the combination of wheat flour and water and the maturation of the dough caused by fermentation have a direct impact on the volume and taste of the bread, compared with other breads, the correct preparation and the correct preparation of the dough in each process Observations are very strict. In France, the so-called wheat bread refers to this kind of bread. Its production methods include primary fermentation method, liquid seed method and fermentation seed method. As a Rotary Oven Manufacturers, share with you.

Baguette Moulder Machine

French food law stipulates that commercially available bread can only contain the following four ingredients: water, flour, yeast, salt, any other condiments added to it, the finished product must be given a different name from the original. General traditional bread is fermented by baker’s yeast, and other baker’s yeasts such as “polish” and “biga” are traditionally used to ferment the bread to make it taste diverse or have other characteristics, or traditionally add whole wheat flour and Other grains, such as rye. French law stipulates that bread cannot use preservatives, which makes the bread very stale within 24 hours, so baking Baguette is a daily thing, unlike sourdough bread, which only needs to be baked one or two per week Secondly, this is because Sourdough's yeast contains natural preservatives.

However, most people make Baguette, they will add malt powder, one can add flavor, and two can be used as yeast food.

Baguette, served alone in a relatively short length or cut into short pieces, is generally used to make sandwiches; Baguette is usually eaten in small pieces with "paté" and cheese. Baguette is part of the French inland breakfast. It is spread with jam in the form of small pieces and soaked in coffee or hot chocolate. In the United States, the French baguette is divided into two sections for making French pizza.

French baguettes are usually made into bread sticks with slightly freely changing shapes. They are formed through a series of folding and rolling actions, and they are placed in a cloth-covered basket or arranged in a row on a flour-dough fermentation cloth to ferment. Then it is directly baked in a special French bread oven, or baked in a special perforated baking tray that can maintain the shape of French baguettes. Heat can be conducted through the openings. Generally American French bread has a much higher fat content and is baked in a cyclone oven instead of using a special French bread oven. Outside of France, baguettes are also made from other doughs. Our company has Baguette Moulder Machine on sale, welcome to contact us.