Jac French
The first rate is for the initial mixing raw material, the second – for the final dough. Due to the spiral form of mixing arm and the optimum velocity of rotation is achieved steady and careful promes, the dough is obtained with optimal rheological characteristics, which directly affects the quality of baked goods. Rules for forming corn bread an important role in the process of bread is testoformovochnoe equipment for the test. At dividing the test with the addition of the automated vacuum divider problems related to exposure to moving machine parts of seeds or nuts. This leads to the ingress of air into the dividing mechanism, which leads to large errors in weight, or even damage the machine. We recommend that you pay attention to the semi-automatic hydraulic Dough dividing machines Jac French company or an Italian company Vitella. Machines are divided into equal dough part with retractable blades, driven by a hydraulic system.
Permanent weight blanks provided by the uniform distribution of the test chamber divider. Machines are designed in such a way that virtually maintenance free: flour dust is collected in a special box, which is easily removed for cleaning, the bottom of the chamber is made of Teflon, which prevents the adhesion test, it is possible to adjust the pressure that allows you to carefully and accurately divide the dough any consistency. Less frequently in the production of corn bread sheeters used car. Proofing – not the last factor after division for further shaping necessary stage of "binning" or proofing the dough pieces, which lasts from 3 to 8 minutes. During the proofing after mechanical stress on the dough piece in the division are at rest, with removable internal stresses, improving structure and porosity of the crumb, the volume of finished products.
Previously, the workpiece before the final molding stacked on wooden tables tops that take up much space, require large production areas. Today, the production of more and more attention paid to reduction in the area. This goal are compact boxes for pre- proofing of Jac (France). No commercial proofing In contrast to industrial pre-rasstoek, JAC cabinets are easy to use, have a manual loading and unloading process is proving the natural temperature without any forced heat. In addition, the MB-series models and BA do not need to overload the dough pieces of tape in the cassette blanks are placed on shelves covered with felt, which eliminates sticking and blanks allows you to upload the dough with increased humidity, and even sticky dough with various additives. Jac cabinets can serve as a support for testozakatochnoy machine that allows you to save even more production space, with their capacity from 200 to 360 pieces (depending on model). The final stage is a batch process. The importance of baking to bake corn bread should be approached very carefully, so as to get a quality product must be clearly observe a number of temperature settings. To achieve an ideal quality products to help today's baker's oven. For example, a rotary kiln from Italy have the opportunity to control the fan speed in the process of baking, adjust the humidity, the number of programmable steam for humidification products and many other parameters, which makes the process of baking as comfortable. Corn bread, bread with added cereal – a product of high nutritional and biological value. It is not only a useful product for the consumer, but also a profitable business for manufacturers, because, according to analysts at Market bakery continues to increase interest in the product class 'premium'.