Bakery Yeast Test Report
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Test Result
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Sample Name
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Manufacturer
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Batch No.
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Production Date
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Fermentation Time
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Height
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DSB Gold 1
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CCG Food Co.
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HS0093HCOS4
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Feb.7,2019
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125min
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12--12.4cm
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Ang*I Gold
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Ang*I Co.
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420SA201902
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Feb.28,2019
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128min
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12--12.3cm
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DSB Gold 2
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CCG Food Co.
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HS0382880819
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Nov.15, 2018
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133min
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11.8-12.2cm
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Recipe
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Raw Material
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Flour
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Yeast
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Salt
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Sugar
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Water
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Butter
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Volume(G)
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1000
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10
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10
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160
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650
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100
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Process Specification
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Flow
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Equipment
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Condition and Control
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Dough Kneading
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Dough mixer
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Mix all Flour. yeast, salt, sugar and water to get 70% gluten, then add butter and make the dough extend fully.
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Cut
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/
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Cut into 300g each and knead into round shape
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Fermentation
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Fermentation box
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Temp 38, Humidity 70%
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End: Same level with the model edge
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Bake
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Upper heat 150 and bottom heat 210 .
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Time: 30 Min
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Package
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Net WT/Carton
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20GP can load
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500G*20BAGS
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10KG
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1800CTNS
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450G*20BAGS
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9KG
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1920CTNS
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400G*20BAGS
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8KG
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2100CTNS
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125G*24BAGS
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3.4KG
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4200 CARTONS
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100G*60BAGS
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6KG
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2500 CARTONS
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90G*60BAGS
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5.4KG
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2800 CARTONS
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5KG*4Neutral CARTON
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20KG
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800 CARTONS
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5KG*2Neutral CARTON
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10KG
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1700 CARTONS
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