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1. Formulations 50 kg of bread flour and 4 kg of pumpkin powder (squash powder can be purchased in the market or can be produced on its own), 0.5 kg of active dry yeast, 2 kg of white sugar, 1 kg of vegetable oil, 3 kg of butter, 4 kg of milk powder, 5 kg of eggs 0.4 kg of bread improver and 25 kg of water.
2. Process flow. Raw material pretreatment → first time powder mixing → first fermentation → secondary powder mixing → secondary fermentation → cutting into trays → proofing → baking → cooling packaging.
3. Pretreatment of raw materials. The active dry yeast is added with a suitable amount of warm water at 30°C. When the yeast expands in volume and a large number of bubbles appear, the dough can be prepared. Stir the egg, melt the cream until it is used, dissolve the sugar and filter it for later use.
4. The first time powder. Mix 70% of bread flour and squash flour thoroughly and place the activated yeast in the powder mixer for the first time. The time is about 6 to 10 minutes.
5. The first fermentation. The prepared dough is fermented for about 50-60 minutes under the condition of a temperature of 28-32°C and a relative humidity of 75%-85%.
6. The second time powder. The remaining raw materials were added to the first fermented dough to be prepared for about 6-8 minutes.
7. The second fermentation. The secondarily prepared dough is fermented for 50-60 minutes under the conditions of a temperature of 30-32°C and a relative humidity of 80%-85%.
8. Block into the plate. Divide the well-grown chunks of dough into small pieces according to the requirements of the finished product, and knead the irregular dough into a round ball shape to make the surface smooth, uniform in structure, and free of gas.
9. Propagation. The bread dough is placed in the proofing room to adjust the temperature of 40 ~ 42 °C, relative humidity of 85% ~ 90%, proofing for 20 ~ 30 minutes, until the bread billet to expand to the appropriate volume, can be baked.
10. Baking. The bread dough is sent to the oven for baking. The temperature of the oven is adjusted to 200-240° C., the humidity is 65%-70%, and the baking time is 10-12 minutes.
11. Cool the package. The product is cooled to 20-25°C and the packaging is finished product. The packaging pattern and form are basically the same as those of other food breads.
Author: Department of Biology, Huanggang Normal College, Hubei Province
Novel pumpkin bread making method
Pumpkin is a nutrient-rich melon vegetable that people often eat in their daily lives. If the pumpkin is properly blended with the additive into the baked food to make the pumpkin bread, the taste and texture of the bread is improved, and the nutritional value and therapeutic value of the bread are improved, which is a baked food with great development potential. The following is a brief description of the processing technology for the new type of pumpkin bread, for readers and food enthusiasts.