——起酥皮——
中文名称：起酥皮
英文名称：puffpastry
产品编码：
所属类别：起酥面团
主要食材：面粉 黄油精盐
解冻醒发：解冻
存储条件：冷冻 -18摄氏度
运输条件：冷藏车-18摄氏度
生产厂家：天津永野旭堂食品有限公司
厂家地址：天津市
联系方式：022-83989466
包装规格：10个/箱120个/箱
纸箱规格：
重量：1000g/90g
口味：酥脆奶油味重
特点：冷冻起酥片是烘焙西点的基础产品，可以利用它制作各种起酥类的产品，层次分明，酥脆可口！
冷冻起酥皮根据成型（或夹馅）不同变化出许多花样品种。如奶香酥、香芋酥、迷你麻茸酥、花生酥、榴莲酥。外形美观，解冻醒发后即可烘焙，操作简单，口味松软，奶香浓郁，同种产品还可做巧克力、蛋黄、甜瓜等多种口味。
起酥类冷冻面团在烘烤前需要解冻，但不用醒发，制作简单，成型的面包成多层层叠状，香酥可口。我公司生产的起酥类面团包括马蹄酥、各种口味和形状的酥盒及各种规格的起酥皮。
材料：高筋粉 低筋粉天然黄油 水 精盐
烘焙：
1.解冻，解冻有三种方式：a、使用冻藏发酵机：可以自动完成解冻并进行醒发。b、冷藏解冻法：温度3－5℃，湿度75％－85％解冻c、室温解冻法：先放置在室温解冻，表面微湿到干就进醒发箱发酵，太早放进醒发箱也不好，会影响中心部位产生水汽而导致面团组织不好。解冻最佳温度为15℃-20℃2.将解冻好的面包放入醒发箱进行醒发常规醒发时间为45分钟（具体醒发温度与醒发时间请根据实际情况进行操作）
2烤焙
参考设定温度：
1、焙烤温度：上火190摄氏度，下火190摄氏度，焙烤时间：10-12分钟。
2、焙烤温度：上火190摄氏度，下火200摄氏度，焙烤时间：10-12分钟。
3、焙烤温度：上火180摄氏度，下火180摄氏度，焙烤时间：10-12分钟。
4、焙烤温度：上火180摄氏度，下火180摄氏度，焙烤时间：10-12分钟。
（1）烤焙要以时间为准，温度并非一成不变，而是可依烤炉的不同性质而做调整，如60克面团做的甜面包，要求烤10-12分钟，面包中心温度才能达到100摄氏度，完全成熟，温度则可依烤炉不同而变化。
（2）烘烤时烤炉温度要设定正确，在所需时间内才能烘烤出松软，多孔，易于消化和味道芳香的诱人食品。
（3）若炉温过高，面包表皮形成过早，会减弱烘烤急胀作用。限制面团的膨胀，使面包成品体积小，内部组织有大的孔洞，颗粒太小，同时，炉温过高，容易使表皮产生气泡并表皮成焦黑色。
（4）若炉温过低，必然要延长烘烤时间，使得表皮干燥，面包皮太厚同时水分蒸发过多，增加烘烤损耗。（具体烘烤温度与醒发时间请根据实际情况进行操作）
永野旭堂食品厂家面向高档西餐厅中式餐厅、面包坊、咖啡店、商超、西饼屋、披萨店、糕点店直销。所有产品只需要解冻醒发再烘焙即可食用，方便、快捷、绿色、环保、健康、美味。
其他：
1 解冻将产品取出后在常温下解冻15分钟左右。
2成型解冻后的面皮根据需要做成不同形状或夹馅 封口黏合边缘处刷一层蛋清液夹馅产品成型后在不显眼处打孔或表面刻出花纹以防烘烤后爆裂。
3 刷蛋液鸡蛋液（3个蛋黄1个全蛋）搅打均匀，用毛刷在成型的皮胚表面均匀的刷上一层蛋液。
4 装饰在皮胚的表面根据需要可少量且均匀的撒层芝麻粒瓜子仁等坚果类
5 烘烤烘烤温度平炉上火200度下火190度月20分钟烤至表面金黄色为止（如果每次烤制的数量较多的话可以适当的将上下火温度调高5-10度）
制作：
——puff pastry——
chinesename: puffpastry
englishname: puffpastry
productcode:
category: pastry dough
mainingredients: flour, butter,salt
prover: thawing thawing
storageconditions: frozen at -18degrees c
trafficcondition: -18 degreescelsius refrigerated vehicle
manufacturer: tianjin naganoxudo food limited company
factoryaddress: tianjincity
contact: 022-83989466
packagingstandard: 10 /box 120 /box
cartonsize:
weight: 1000g/90g
taste: crispy butter flavor
features: frozen pastry is baked pastry based products, onecan use it to make all kinds of pastry products, clear, crisp anddelicious!
frozen puffpastry according to the molding ( or stuffed ) different changes ofmany varieties of patterns. such as milk, crisp, crisp taro crisp,peanut crisp mini ma rong, durian cake. beautiful shape, thawingproofing can be baked, simple operation, tastes soft, creamy, thesame product can also be used as a chocolate, egg yolk, melon andother flavors.
pastry doughbefore baking to thaw frozen in, but no prover, simple manufacture,forming the bread into multiple layers of laminated, crispy anddelicious. i produced the pastry dough includes horseshoe crisp,taste and shape cake box and a variety of specifications of thepuff pastry.
material: highgluten flour flour margarine water salt
baking:
1 thawing, thawin three ways: a, the use of frozen fermentation machine: can bedone automatically thawing and proofing. b, freezing thawingmethod: temperature 3 - 5 centigrade, humidity is 75% - 85% c atroom temperature, thawing thawing method: first placed in thethawing at room temperature, surface wet to dry into a proverfermentation, early into the prover is not good, will affect thecentral parts of the water causes the dough tissue is not good.thaw the optimum temperature is 15centigrade -20 centigrade, 2 willbe thawed good bread into the prover for proofing conventionalproofing time is 45 minutes ( specific proofing temperature andtime of fermentation based on the actual situation of the operation)
2roast
referencetemperature:
1: lit, bakingtemperature 190 degrees celsius, under the fire of 190 degrees c,baking time: 10-12 minutes.
2: lit, bakingtemperature 190 degrees celsius, under the fire of 200 degrees c,baking time: 10-12 minutes.
3: lit, bakingtemperature 180 degrees celsius, under the fire of 180 degrees c,baking time: 10-12 minutes.
4: lit, bakingtemperature 180 degrees celsius, under the fire of 180 degrees c,baking time: 10-12 minutes.
( 1) baking totime, temperature is not immutable and frozen, but according todifferent properties of oven be adjusted, such as 60 grams of breaddough, baking bread for 10-12 minutes, the center temperature canreach 100 degrees celsius, fully mature, according to the oventemperature change.
( 2) when bakingoven temperature to set the right, in a desired period of time tobake a soft, porous, easy to digest and aromatic taste deliciousfood.
( 3) if thetemperature is too high, the crust formed early, will weaken thebaking rapid expansion. limit the expansion of the bread dough,small volume, the internal organization of large holes, particlestoo small, at the same time, high temperature, easy to make theepidermis and epidermal coking black bubble.
( 4) if thetemperature is too low, will extend the baking time, make skindrying, a crust of bread is too thick and too much moistureevaporation, increasing baking loss. ( in particular the bakingtemperature and time of fermentation based on the actual situationof the operation )
nagano xudofood manufacturers for high-end restaurant chinese restaurant,bakery, coffee shop, business super, west cake, pizza, pastry shopoutlets. all products only need to defrost prover then bakededible, convenient, fast, green, environmental protection, health,delicious.
other.
1 products willbe removed after thawing thawing 15 minutes at roomtemperature.
2 forming afterthawing dough made according to the demand of different shapes orstuffing sealing adhesive edge brush a layer of egg white liquidfilling product formed in an inconspicuous place punch or surfacecarve patterns to prevent baking after burst.
3 brush egg eggs( 3 egg yolk 1 whole eggs ) whipping uniform, with a brush in themolding of embryonic skin surface evenly brush a layer ofegg.
4 decorative inembryonic skin surface according to the needs of small and uniformspreading layer sesame seeds and nuts seeds
5 bakingtemperature furnace lit 200 degrees 190 degrees 20 minutes fireroast to golden surface date ( if each baked many words can beappropriate to upper and lower fire temperature rise 5-10 degrees)
make.

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天津永野旭堂食品有限公司
李建宇
13388019272
天津市西青开发区兴华五支路四号路交口