冷冻酵母的基础
THE BASICS OF FROZEN YEAST-LEAVENED LAMINATED DOUGHS
冷冻酵母的基础-膨胀层状面团
ROY CHUNG
BAKERY CONSULTANT
US WHEAT ASSOLCIATES
SINGAPORE
一、 LEAVENING ACTION膨胀作用
FROM THREE SOURCES：三个来源
·Baking characteristics from wet gluten湿面筋产生烘焙特性
·Layered structure from unbaked material分层结构由非烘焙物质产生
·Carbon dioxide from the yeast由酵母产生的二氧化碳
二、 BAKING CHARACTERISTICS FROM WET GLUTEN湿面筋产生的烘焙特性
GLUTEN EXPANDS ENORMOUSLY ON BAKING，DEP；ENDING ON：面筋在烘焙过程中产生巨大扩展，由于
·Strength of the gluten面筋强度
·Development of the gluten面筋延展性
·Baking temperature焙烤温度
三、 BOLUME ATTAINED DURING BAKING焙烤中达到的体积
BOLUME ATTAINED DURING BAKING INCREASES AS:烘焙中达到的体积增加是由于：
·Gluten forming potential of flour increases面粉中面筋成型能力增加
·Gluten development increases面筋延展性增加
·Baking temperature increases焙烤温度增加
四、 GAS RESPONSIBLE FOR VOLUME INCREASE气体会引起体积 的增大
·Water vapor from the dough water由面团中水产生的水蒸气
·Fat layers in the structure acts as barriers against which water vapor can exert pressure结构中的油脂层充当了水汽蒸发的障碍
·Expansion of the air cells in the proofed dough发酵面团中气室的扩展
五、BASIC INGREDIENTS基础成分
·Flour 面粉
·Water 水
·Yeast 酵母
·Salt 盐
·Sugar 糖
·Dough fat 油脂
·Layering fat or roll-in fat 片/层状油脂
六、OPTIONAL INGREDIENTS可选择成分
·Whole eggs 全蛋
·Milk or milk solids 奶或固态奶
·Coloring 色素
·Flavor 香料
·Dough conditioners 面团
七、FLOUR面粉
·Forms final structure形成**终结构
·Gluten forming potential面筋成型能力
·High protein高蛋白12.00-14.00%
·Intermediate protein中间蛋白10.50-11.90%
·Higher protein gives greater volume较高蛋白产生较大体积
·Higher protein gives greater stability when frozen
冷冻时较高蛋白也会产生较大的稳定性
·Lower protein gives better eating quality-more tender bite
低蛋白会令到口感更好-更松软
八、WATER水
·Hydration for flour面粉水化
·Gluten formation面筋形成
·Source of water vapor pressure水蒸气压力的来源
·Solvent for yeast, salt, sugar, milk solids and additives
酵母、盐、糖、奶粉及添加剂的溶解
·Controls sough temperature控制面团温度
·Amount used depends on type of flour used & hardness of layering fat用量由使用面粉的类型及层状油脂的硬度决定
·Generally less water is used to maintain shape when thawing and proofing 为了在解冻或发酵时保持形状通常用水较少
·Yeast that is damaged during the freezing process releases a reducing agent that tends to weaken the gluten structure冷冻中被破坏的酵母释放出还原剂会削弱面筋结构
·Product tends to sag during thawing and proofing在解冻及发酵时产品有趋向塌陷
九、YEAST酵母
·Leavening agent-producer of carbon dioxide during proofing膨胀剂-在发酵过程中产生二氧化碳
·The higher the amount of sugar and fat, the more yeast is required糖及脂的含量越高，需要越多的酵母
·Ensure the yeast is for high sugar type dough确保酵母是用于富汗糖的面团
·For frozen dough, additional yeast is required to take into account the yeast that will be damaged during the freezing process对于冷冻面团，考虑到酵母在冷冻过程中会被破坏，需要额外添加酵母
·The additional use is 1.5 to 2 times normal额外用量为常规用量的1.5**2倍
·Use only fresh compressed yeast or special yeast for frozen dough冷冻面团只可使用鲜榨酵母或特制酵母
·If fresh compressed yeast is used, make sure that it is as fresh as possible若使用鲜榨酵母应确保酵母尽可能新鲜#p#分页标题#e#
十、SALT盐
·Contributes to flavor & taste产生风味
·Strengthens the sough强化面团
·Amount used depends on the type of fat used-salted or unsalted用量由所用油脂的种类（含盐的或不含盐的）决定
十一、SUGAR糖
·Food for the yeast酵母的能源
·For sweetness产生甜味
·Imparts flavor提供风味
·Imparts crust color为表皮上色
·Provides tenderness使产品柔软
·Prolongs keeping quality延长保质期
十二、DOUGH FAT块状油脂
·Can be shortening, margarine or butter可以是起酥油、人造黄油或黄油
·Provides tenderness for good eating quality使产品松软而使口感更好
·May impart flavor产生风味
·Lubricates dough-improves sheeting or stretching characteristics面团润滑-改善片状或伸展特性
·Higher portion of dough fat gives less lift(volume)块状油脂的比例较高则膨胀体积较少
十三、LAYERING FAT OR ROLL-IN FAT片状油脂或层状油脂
·Can be puff pastry margarine or butter可以是泡芙皮人造黄油或黄油
·Must be plastic必需是可造型的
·Melting point of fat will affect aftertaste & performance油脂的熔点会影响回味及表现
·Melting point above 44℃ gives high lift but imparts waxy aftertaste熔点高于44℃会产生较高的膨胀但会使回味有蜡味（哈味）
·Melting point above below 39℃ gives low lift, difficult to handle but excellent taste熔点低于39℃会降低膨胀，难处理，但味道很好
·Intermediate range between 39 to 44℃ gives adequate tolerance & lift with minimum aftertaste位于39到44℃的范围会产生适当的弹性及膨胀，并回味很少
·Amount used depends on amount of dough fat used and the richness and lift required用量由使用块状油脂的量及所要求的含油及膨胀度而定
十四、WHOLE EGGS全蛋
·For richness & color使产品营养及上色
·Improves volume改善体积
·Improves keeping quality改善品质
十五、MILK OR MILK SOLIDS奶或固态奶
·For higher nutritional value产生高营养价值
·May impart flavor可以提供风味
·Imparts crust color产生表皮色泽
十六、COLOR色素
·Optional选择性添加
·For dough appearance改善面团表现
·Seldom used很少使用
十七、FLAVOR香料
·Optional选择性添加
·Seldom used很少使用
十八、DOUGH CONDITIONERS面团改良剂
·May include enzymes, emulsifiers, oxidizing agents and deactivated yeast包括酶、乳化剂、氧化剂及失活酵母
·Enzymes to provide conditions for better gassing power and oven spring酶可以提供更好的保气能力及烘烤弹性
·Emulsifiers for added dough strength and/or softness添加乳化剂以增加面团强度及松软
·Oxidizing agents for added dough strength氧化剂以增强面团强度
·Reducing agents for dough relaxation and extensibility还原剂是为了面团松弛及延展性
ITS FUNCTIONS主要作用
·To alleviate the effects of reduced dough strength due to lack of fermentation减轻由于发酵减少而使面团强度降低的影响
·To assist dough maintain shape during proofing发酵过程中有助于面团保持形状
·To improve gas retention properties改善保气性
·To relax the dough as quickly as possible to enable lamination to be carried out尽快松弛面团得以叠片
·Prolong time between mixing and freezing will damage the yeast more during freezing延长搅拌与冷冻间的时间，冷冻时受破坏的酵母较多
ITS INGREDIENTS主要成分
·Fungal amylase淀粉酶：
·Too much may cause extensibility and sagging太多淀粉酶可能引起伸展及下馅
·Oxidizing agents氧化剂：
·Ascorbic acid or others维生素C或其它
·Emulsifiers乳化剂：dough strengtheners and/or crumb softeners面团强筋剂及或面团柔软剂
DATEM, SSL, DISTILLED MONO
·Reducing agents还原剂：deactivated yeast失活酵母， L-Cysteinel半胱氨酸
·It is important that overdosing does not occur through duplication with ingredients added during the milling process很重要的是不能重复添加有些已在制粉过程中添加的成分
十九、RANGE OF INGREDIENTS成分范围
CROISSANT/牛角酥 DANISH PASTRY丹麦酥
·FLOUR面粉 100% 100%
·WATER水 40.0-60.0% 40.0-60.0%
·COMPRESSED YUEAST压榨酵母 4.0-10.0% 4.0-6.0%
·SALT盐 1.5-2.0% 1.5-2.0%#p#分页标题#e#
·SUGAR糖 10.0-25.0% 8.0-10.1%
·DOUGH FAT油脂 5.0-15.0% 2.0-10.0%
·WHOLE EGGS全蛋 0-25.0% 0-10.0%
·COLOR色素 OPTIONAL OPTIONAL
·FLAVOR香料 OPTIONAL OPTIONAL
·DOUGH CONDITIONERS面团改良剂 OPTIONAL OPTIONAL
·LAYERING FAT片层状油脂 12.0-45.0% 12.0-45.0%
·（BASED ON DOUGH WEIGHT以面团重量为基数）
二十、工艺
Essentially three stages before freezing:冷冻前的三个必需阶段
·The mixing of the dough面团搅拌
·Incorporating the layering fat整合片层状油脂
·Rolling and folding the dough to create layers卷及折叠面团以制成层状
二十一、MIXING OF THE DOUGH面团搅拌
·To clean-up, more dough development will require longer resting若为了整型，面团伸展越多要求的静置时间越长
·Dough consistency must be equal to that of the layering fat面团硬度应等同于片状油脂
·Cover with plastic sheet to prevent crusting用塑料板覆盖以避免表面结壳
·Rest dough for 20-30 minutes in a retarder将面团放在存储器里20-30分钟
二十二、FOUR SECRETS TO SUCCESSFUL LAMINATION
成功展层的四个秘诀
·Dough consistency面团硬度
·Dough and layering fat temperature面团及片层状油脂的温度
·Layering fat plasticity片层状油脂的可塑性
·Careful and efficient handing小心及有效操作
二十三、DOUGH CONSISTENCY面团硬度
·If the dough is too soft, it will result in the layering fat binding with the dough如果面团
太软，将会使片层状油脂粘在面团上
·If the dough is too hard, there is insufficient extensibility to work the dough如果面团
太硬，则面团的延展不够
·Addition of some fat in the dough will increase extensibility面团中增加油脂将增加延
展性
二十四、DOUGH AND LAYERING FAT TEMPERATURE面团及片层状油脂的温度
·Always keep the dough and the layering fat at 5℃通常面团及片层状油脂的温度保持
在5度
·Refrigerate the dough between foldings to rest and re-cool the layers在折叠和静置时
冷藏面团并将层状油脂重新冷却
·Careful dough temperature during final sheeting is crucial在**后压片时面团的温度是
非常重要的，应非常小心
·Final proof below the melting point of the layering fat片层状油脂的熔点下进行**后
发酵
二十五、LAYERING FAT PLASTICITY片层状油脂的可塑性
·Rework the plasticity of the layering fat prior to lamination叠片前重新整理片状油脂
的塑性
·If butter is used as the layering fat, make sure that the temperature is 5℃ before lamination若采用牛油作片状油脂，应确保叠片前的温度为5度
·Layering fat temperature is less important if margarine was used若采用人造黄油则片
状油脂的温度不太重要
二十六、CAREFUL AND EFFICIENT HANDLING仔细及有效操作
·Work as quickly as possible操作尽可能快
·Control the pressure applied on the dough at lamination time叠片时控制面团上压力
·A reversible sheeter works best for both these operations对这样的操作使用可以正反
使用的压面到**好
·Carefully handle the dough at make up tage整型阶段小心操作
二十七、INCORPORATING THE LAYERING FAT整合片层状油脂
·Differs only in the manner the layering fat is incorporated仅仅是在整合片状脂的方式
是有所不用
Essentially three methods三种基本方法：
·French method法式
·English method英式
·Blitz method or quick or cut-in method闪电或快速法
二十八、FRENCH METHOD法式
·The layering fat is completely enveloped into the flattened dough before the start of the rolling and folding process折叠前片状脂完全向信封一样被封闭在扁平面团里
二十九、ENGLISH METHOD英式
·The layering fat covers two-thirds of the surface area of the flattened dough片状油脂覆
盖了扁平面团2/3的表面
·It is folded into thirds before the start of the rolling and folding process在折叠程序开
始之前，将面团的另1/3叠上片状油脂#p#分页标题#e#
三十、BLITZ METHOD OR QUICK METHOD OR CUT-IN METHOD
闪电或快速法
·The layering fat is cut into cubes and incorporated into the dough during mixing将片状
油脂切割成小块在面团搅拌时混入
·Little mixing is required and the fat remains in chunks要求轻微搅拌并使油脂仍保持
块状
·Rolling and folding starts after relaxation period松弛阶段后开始卷叠
三十一、ROLLING AND FOLDING OF THE DOUGH TO CREATE LAYERS将面团折叠成片层状
·Results in the lift and the structure of laminated dough引起膨胀及层状面团的结构
·Essential for dough to rest in between folding 在折叠之间必须让面团保持原状
Essentially, two folding styles:两种折叠风格
·Single fold or three-fold or half or half turn单层叠或三层叠或对折
·Double-Fold or Four-Fold or Book-Fold双层叠或四层叠或书状叠
三十二、SINGLE FOLD or THREE-FOLD or HALF TURN
三十三、DOUBLE FOLD or BOOK FOLD or FOUR-FOLD
三十四、DOUGH LAYERS-1 SINGLE FOLD
三十五、DOUGH LAYERS-2 SINGLE FOLDS
三十六、DOUGH LAYERS-3 SINGLE FOLDS
三十七、DOUGH LAYERS 1,2 & 3 SINGLE FOLDS
三十八、USE OF SCRAP余料的使用
·Do not use any scrap任何余料都不能使用
·Scrap dough has undergone some fermentation and the by-products of fermentation is detrimental to yeast survival during freezing面团余料经过发酵的副产品在冷冻过程中
不利于酵母存活
三十九、MAKE UP整型
·Adequate rest for dough is essential before final sheeting在**后叠片前,必须让面团适
当的静置
·Do not use too much dusting flour不要使用过多的扑面
·Keep the dough cold for best handing为**好操作保持面团冷却
·Sheet to a final thickness of 3 mm.**后切片成3毫米
·Pre-shrink dough before cutting切片前预先收缩面团
·Cut into desired shapes with a sharp knife to protect layers为保护层状结构用锋利的
切刀切割成需要的形状
·Shape into desired patterns without delay立即装入需要的模子
四十、BLAST FREEZING VS SLOW FREEZING气流冷冻与慢速冷冻
的比较
·Blast freezing by气流冷冻:
-Mechanical system机械系统: -25 to -30℃ @ 4 to 6m/s
-Cryogenic(co2,n2):-79 to -196℃
·Slow freezing慢速冷冻:
·Mechanical system机械系统: -25℃ @ 0.25 to 1.0 m/s
·Shorter residence time in blast freezer to ensure complete freeze在气流冷冻器内缩短
放置时间以确保完全冷冻
·Smaller ice crystal with blast freeze is less damaging to dough structure气流冷冻机的
较小的冰晶对面团结构影响较小
四十一、BLAST FREEZING PARAMETERS气流冷冻参数
·Freeze unwrapped打开冷冻
·Use air temperature -25 to -30℃空气温度
·Air velocity of 4 to 6 meters per second (m/s)气速 (米/秒)
·Freeze to product temperature of -18℃冷冻**产品温度零下18度
·Space product 2.5cm apart for initial blast freezing离**初的气流冷冻产品间隔2.5厘米
四十二、PACKAGING包装
·Stack in a cardboard box lined with polyethylene bag and sealed closed装塑料袋密封
并叠放在纸盒里
·Date and identify all cases所有箱上标注日期
四十三、STORAGE FREEZER冷藏库
·Maintain at least 2.5cm space between cartons on pallets箱子间**少保持2.5厘米的
距离
·Maintain at -18℃保持在零下18℃
·Maintain constant storage temperature储存温度保持不变
四十四、SHIPPING运输
·Refrigerator transports with temperature recorders有温度记录仪的冷冻车运输
·Plastic over wrapped on pallets用塑料布盖在货品上
·Movable strip curtain in transport to improve efficiency when multiple drops are made
如果下货次数多在运输中使用可移动帘子以提高效率
·Whenever possible, both shipping and receiving personnel should be trained in proper handling of frozen dough只要可能,无论负责运输或收货的人都应该接受如何处理冷
冻面团的培训
四十五、THAWING解冻
·High level of surface condensation during thawing解冻时表面起皱程度高
·Sticking means that thawing must take place in trays for finished products (RTP & RTB)对于**终产品而言,发粘意味着解冻应在模子里进行
·For block dough and ready to use sheets, it is recommended to thaw in the retarder overnight (in wrapper) before further processing and make up对准备切片的块状面团,建议在进一步加工及整型前不打开包装在减速器里放一晚
四十六、THAWING METHODS解冻方法
METHOD1:方法1
·Immediate thawing in proofer (26 to 28℃)在面团贮存器里立即解冻
·Too rapid thawing reactivates the yeast at the edges of the dough pieces but this activity remains very slight at its core太快解冻会激活面团边缘的酵母,而对中心的酵母则影响较少
METHOD2:方法2
·Thaw at room temperature for 10 minutes followed by final proofing at 26 to 28℃在室温下解冻10分钟,然后在26-28度间进行**后发酵
·The short time at room temperature gives the surface condensation a chance to evaporate, when stored for a long time the doughs are superficially dehydrated and can cause rapid formation of crust at this stage. This method is similar to the first and offers similar disadvantages短时间放置在室温下有机会消除表面皱折,当放置时间较长时使面团表皮脱水,并且可能在此时很快形成表面硬壳。这种方法与**种类似并且具有同样的缺点。#p#分页标题#e#
METHOD3:方法3
·Uses a retarder proofer for programmed thawing使用减慢面团发酵的贮存器按预设
的程序进行解冻
·Initial thawing stage:开始解冻
-Core temperature rises from -18 to 0℃中心温度由零下18度上升**0度
-This greatly reduces condensation on dough surface有效减少面团表面起皱
·Second stage:第二阶段
-Core temperature rises from 0to 20+℃ with humidity中心温度由0上升**20度并保
持湿润
-More even thawing and final proofing of products产品较均匀的解冻并进行**终发酵
四十七、PROOFING发酵
·Final proofing in the proofer (26 to 28℃)在发酵器进行**终发酵(26**28度)
·Do not proof at temperatures higher than the melting point of the layering fat不要在比
片状油脂熔点高的温度下发酵
·75 to 85% proof is sufficient 75-85%已足够
·75 to 85% relative humidity 75-85%相对温度
·Do not over proof不要发酵过度
·Egg wash before baking-avoid washing edges
四十八、BAKING焙烤
·Bake at 210 to 220℃ or slightly lower在210-220度间或稍微低一点温度进行焙烤
·An excess of fermentable sugars may darken the final product多余的可发酵糖可能会
加深产品颜色
·If steam is available, it may be used during the initial stages of baking如果可以提高蒸
汽,可以在烘焙初始阶段使用
·If the oven has a ventilator fan, turn it off for about 5 minutes after the steaming stage,
then resume normal baking如果烤炉有通风扇,在蒸汽阶段后关闭5分钟,然后再重
新开始进行正常焙烤
·Glaze after baking for Danish pastry only do not glaze croissant仅对丹麦酥在烘烤后
冷冻酵母的基础-膨胀层状面团
ROY CHUNG
BAKERY CONSULTANT
US WHEAT ASSOLCIATES
SINGAPORE
一、 LEAVENING ACTION膨胀作用
FROM THREE SOURCES：三个来源
·Baking characteristics from wet gluten湿面筋产生烘焙特性
·Layered structure from unbaked material分层结构由非烘焙物质产生
·Carbon dioxide from the yeast由酵母产生的二氧化碳
二、 BAKING CHARACTERISTICS FROM WET GLUTEN湿面筋产生的烘焙特性
GLUTEN EXPANDS ENORMOUSLY ON BAKING，DEP；ENDING ON：面筋在烘焙过程中产生巨大扩展，由于
·Strength of the gluten面筋强度
·Development of the gluten面筋延展性
·Baking temperature焙烤温度
三、 BOLUME ATTAINED DURING BAKING焙烤中达到的体积
BOLUME ATTAINED DURING BAKING INCREASES AS:烘焙中达到的体积增加是由于：
·Gluten forming potential of flour increases面粉中面筋成型能力增加
·Gluten development increases面筋延展性增加
·Baking temperature increases焙烤温度增加
四、 GAS RESPONSIBLE FOR VOLUME INCREASE气体会引起体积 的增大
·Water vapor from the dough water由面团中水产生的水蒸气
·Fat layers in the structure acts as barriers against which water vapor can exert pressure结构中的油脂层充当了水汽蒸发的障碍
·Expansion of the air cells in the proofed dough发酵面团中气室的扩展
五、BASIC INGREDIENTS基础成分
·Flour 面粉
·Water 水
·Yeast 酵母
·Salt 盐
·Sugar 糖
·Dough fat 油脂
·Layering fat or roll-in fat 片/层状油脂
六、OPTIONAL INGREDIENTS可选择成分
·Whole eggs 全蛋
·Milk or milk solids 奶或固态奶
·Coloring 色素
·Flavor 香料
·Dough conditioners 面团
七、FLOUR面粉
·Forms final structure形成**终结构
·Gluten forming potential面筋成型能力
·High protein高蛋白12.00-14.00%
·Intermediate protein中间蛋白10.50-11.90%
·Higher protein gives greater volume较高蛋白产生较大体积
·Higher protein gives greater stability when frozen
冷冻时较高蛋白也会产生较大的稳定性
·Lower protein gives better eating quality-more tender bite
低蛋白会令到口感更好-更松软
八、WATER水
·Hydration for flour面粉水化
·Gluten formation面筋形成
·Source of water vapor pressure水蒸气压力的来源
·Solvent for yeast, salt, sugar, milk solids and additives
酵母、盐、糖、奶粉及添加剂的溶解
·Controls sough temperature控制面团温度
·Amount used depends on type of flour used & hardness of layering fat用量由使用面粉的类型及层状油脂的硬度决定
·Generally less water is used to maintain shape when thawing and proofing 为了在解冻或发酵时保持形状通常用水较少
·Yeast that is damaged during the freezing process releases a reducing agent that tends to weaken the gluten structure冷冻中被破坏的酵母释放出还原剂会削弱面筋结构
·Product tends to sag during thawing and proofing在解冻及发酵时产品有趋向塌陷
九、YEAST酵母
·Leavening agent-producer of carbon dioxide during proofing膨胀剂-在发酵过程中产生二氧化碳
·The higher the amount of sugar and fat, the more yeast is required糖及脂的含量越高，需要越多的酵母
·Ensure the yeast is for high sugar type dough确保酵母是用于富汗糖的面团
·For frozen dough, additional yeast is required to take into account the yeast that will be damaged during the freezing process对于冷冻面团，考虑到酵母在冷冻过程中会被破坏，需要额外添加酵母
·The additional use is 1.5 to 2 times normal额外用量为常规用量的1.5**2倍
·Use only fresh compressed yeast or special yeast for frozen dough冷冻面团只可使用鲜榨酵母或特制酵母
·If fresh compressed yeast is used, make sure that it is as fresh as possible若使用鲜榨酵母应确保酵母尽可能新鲜#p#分页标题#e#
十、SALT盐
·Contributes to flavor & taste产生风味
·Strengthens the sough强化面团
·Amount used depends on the type of fat used-salted or unsalted用量由所用油脂的种类（含盐的或不含盐的）决定
十一、SUGAR糖
·Food for the yeast酵母的能源
·For sweetness产生甜味
·Imparts flavor提供风味
·Imparts crust color为表皮上色
·Provides tenderness使产品柔软
·Prolongs keeping quality延长保质期
十二、DOUGH FAT块状油脂
·Can be shortening, margarine or butter可以是起酥油、人造黄油或黄油
·Provides tenderness for good eating quality使产品松软而使口感更好
·May impart flavor产生风味
·Lubricates dough-improves sheeting or stretching characteristics面团润滑-改善片状或伸展特性
·Higher portion of dough fat gives less lift(volume)块状油脂的比例较高则膨胀体积较少
十三、LAYERING FAT OR ROLL-IN FAT片状油脂或层状油脂
·Can be puff pastry margarine or butter可以是泡芙皮人造黄油或黄油
·Must be plastic必需是可造型的
·Melting point of fat will affect aftertaste & performance油脂的熔点会影响回味及表现
·Melting point above 44℃ gives high lift but imparts waxy aftertaste熔点高于44℃会产生较高的膨胀但会使回味有蜡味（哈味）
·Melting point above below 39℃ gives low lift, difficult to handle but excellent taste熔点低于39℃会降低膨胀，难处理，但味道很好
·Intermediate range between 39 to 44℃ gives adequate tolerance & lift with minimum aftertaste位于39到44℃的范围会产生适当的弹性及膨胀，并回味很少
·Amount used depends on amount of dough fat used and the richness and lift required用量由使用块状油脂的量及所要求的含油及膨胀度而定
十四、WHOLE EGGS全蛋
·For richness & color使产品营养及上色
·Improves volume改善体积
·Improves keeping quality改善品质
十五、MILK OR MILK SOLIDS奶或固态奶
·For higher nutritional value产生高营养价值
·May impart flavor可以提供风味
·Imparts crust color产生表皮色泽
十六、COLOR色素
·Optional选择性添加
·For dough appearance改善面团表现
·Seldom used很少使用
十七、FLAVOR香料
·Optional选择性添加
·Seldom used很少使用
十八、DOUGH CONDITIONERS面团改良剂
·May include enzymes, emulsifiers, oxidizing agents and deactivated yeast包括酶、乳化剂、氧化剂及失活酵母
·Enzymes to provide conditions for better gassing power and oven spring酶可以提供更好的保气能力及烘烤弹性
·Emulsifiers for added dough strength and/or softness添加乳化剂以增加面团强度及松软
·Oxidizing agents for added dough strength氧化剂以增强面团强度
·Reducing agents for dough relaxation and extensibility还原剂是为了面团松弛及延展性
ITS FUNCTIONS主要作用
·To alleviate the effects of reduced dough strength due to lack of fermentation减轻由于发酵减少而使面团强度降低的影响
·To assist dough maintain shape during proofing发酵过程中有助于面团保持形状
·To improve gas retention properties改善保气性
·To relax the dough as quickly as possible to enable lamination to be carried out尽快松弛面团得以叠片
·Prolong time between mixing and freezing will damage the yeast more during freezing延长搅拌与冷冻间的时间，冷冻时受破坏的酵母较多
ITS INGREDIENTS主要成分
·Fungal amylase淀粉酶：
·Too much may cause extensibility and sagging太多淀粉酶可能引起伸展及下馅
·Oxidizing agents氧化剂：
·Ascorbic acid or others维生素C或其它
·Emulsifiers乳化剂：dough strengtheners and/or crumb softeners面团强筋剂及或面团柔软剂
DATEM, SSL, DISTILLED MONO
·Reducing agents还原剂：deactivated yeast失活酵母， L-Cysteinel半胱氨酸
·It is important that overdosing does not occur through duplication with ingredients added during the milling process很重要的是不能重复添加有些已在制粉过程中添加的成分
十九、RANGE OF INGREDIENTS成分范围
CROISSANT/牛角酥 DANISH PASTRY丹麦酥
·FLOUR面粉 100% 100%
·WATER水 40.0-60.0% 40.0-60.0%
·COMPRESSED YUEAST压榨酵母 4.0-10.0% 4.0-6.0%
·SALT盐 1.5-2.0% 1.5-2.0%#p#分页标题#e#
·SUGAR糖 10.0-25.0% 8.0-10.1%
·DOUGH FAT油脂 5.0-15.0% 2.0-10.0%
·WHOLE EGGS全蛋 0-25.0% 0-10.0%
·COLOR色素 OPTIONAL OPTIONAL
·FLAVOR香料 OPTIONAL OPTIONAL
·DOUGH CONDITIONERS面团改良剂 OPTIONAL OPTIONAL
·LAYERING FAT片层状油脂 12.0-45.0% 12.0-45.0%
·（BASED ON DOUGH WEIGHT以面团重量为基数）
二十、工艺
Essentially three stages before freezing:冷冻前的三个必需阶段
·The mixing of the dough面团搅拌
·Incorporating the layering fat整合片层状油脂
·Rolling and folding the dough to create layers卷及折叠面团以制成层状
二十一、MIXING OF THE DOUGH面团搅拌
·To clean-up, more dough development will require longer resting若为了整型，面团伸展越多要求的静置时间越长
·Dough consistency must be equal to that of the layering fat面团硬度应等同于片状油脂
·Cover with plastic sheet to prevent crusting用塑料板覆盖以避免表面结壳
·Rest dough for 20-30 minutes in a retarder将面团放在存储器里20-30分钟
二十二、FOUR SECRETS TO SUCCESSFUL LAMINATION
成功展层的四个秘诀
·Dough consistency面团硬度
·Dough and layering fat temperature面团及片层状油脂的温度
·Layering fat plasticity片层状油脂的可塑性
·Careful and efficient handing小心及有效操作
二十三、DOUGH CONSISTENCY面团硬度
·If the dough is too soft, it will result in the layering fat binding with the dough如果面团
太软，将会使片层状油脂粘在面团上
·If the dough is too hard, there is insufficient extensibility to work the dough如果面团
太硬，则面团的延展不够
·Addition of some fat in the dough will increase extensibility面团中增加油脂将增加延
展性
二十四、DOUGH AND LAYERING FAT TEMPERATURE面团及片层状油脂的温度
·Always keep the dough and the layering fat at 5℃通常面团及片层状油脂的温度保持
在5度
·Refrigerate the dough between foldings to rest and re-cool the layers在折叠和静置时
冷藏面团并将层状油脂重新冷却
·Careful dough temperature during final sheeting is crucial在**后压片时面团的温度是
非常重要的，应非常小心
·Final proof below the melting point of the layering fat片层状油脂的熔点下进行**后
发酵
二十五、LAYERING FAT PLASTICITY片层状油脂的可塑性
·Rework the plasticity of the layering fat prior to lamination叠片前重新整理片状油脂
的塑性
·If butter is used as the layering fat, make sure that the temperature is 5℃ before lamination若采用牛油作片状油脂，应确保叠片前的温度为5度
·Layering fat temperature is less important if margarine was used若采用人造黄油则片
状油脂的温度不太重要
二十六、CAREFUL AND EFFICIENT HANDLING仔细及有效操作
·Work as quickly as possible操作尽可能快
·Control the pressure applied on the dough at lamination time叠片时控制面团上压力
·A reversible sheeter works best for both these operations对这样的操作使用可以正反
使用的压面到**好
·Carefully handle the dough at make up tage整型阶段小心操作
二十七、INCORPORATING THE LAYERING FAT整合片层状油脂
·Differs only in the manner the layering fat is incorporated仅仅是在整合片状脂的方式
是有所不用
Essentially three methods三种基本方法：
·French method法式
·English method英式
·Blitz method or quick or cut-in method闪电或快速法
二十八、FRENCH METHOD法式
·The layering fat is completely enveloped into the flattened dough before the start of the rolling and folding process折叠前片状脂完全向信封一样被封闭在扁平面团里
二十九、ENGLISH METHOD英式
·The layering fat covers two-thirds of the surface area of the flattened dough片状油脂覆
盖了扁平面团2/3的表面
·It is folded into thirds before the start of the rolling and folding process在折叠程序开
始之前，将面团的另1/3叠上片状油脂#p#分页标题#e#
三十、BLITZ METHOD OR QUICK METHOD OR CUT-IN METHOD
闪电或快速法
·The layering fat is cut into cubes and incorporated into the dough during mixing将片状
油脂切割成小块在面团搅拌时混入
·Little mixing is required and the fat remains in chunks要求轻微搅拌并使油脂仍保持
块状
·Rolling and folding starts after relaxation period松弛阶段后开始卷叠
三十一、ROLLING AND FOLDING OF THE DOUGH TO CREATE LAYERS将面团折叠成片层状
·Results in the lift and the structure of laminated dough引起膨胀及层状面团的结构
·Essential for dough to rest in between folding 在折叠之间必须让面团保持原状
Essentially, two folding styles:两种折叠风格
·Single fold or three-fold or half or half turn单层叠或三层叠或对折
·Double-Fold or Four-Fold or Book-Fold双层叠或四层叠或书状叠
三十二、SINGLE FOLD or THREE-FOLD or HALF TURN
三十三、DOUBLE FOLD or BOOK FOLD or FOUR-FOLD
三十四、DOUGH LAYERS-1 SINGLE FOLD
三十五、DOUGH LAYERS-2 SINGLE FOLDS
三十六、DOUGH LAYERS-3 SINGLE FOLDS
三十七、DOUGH LAYERS 1,2 & 3 SINGLE FOLDS
三十八、USE OF SCRAP余料的使用
·Do not use any scrap任何余料都不能使用
·Scrap dough has undergone some fermentation and the by-products of fermentation is detrimental to yeast survival during freezing面团余料经过发酵的副产品在冷冻过程中
不利于酵母存活
三十九、MAKE UP整型
·Adequate rest for dough is essential before final sheeting在**后叠片前,必须让面团适
当的静置
·Do not use too much dusting flour不要使用过多的扑面
·Keep the dough cold for best handing为**好操作保持面团冷却
·Sheet to a final thickness of 3 mm.**后切片成3毫米
·Pre-shrink dough before cutting切片前预先收缩面团
·Cut into desired shapes with a sharp knife to protect layers为保护层状结构用锋利的
切刀切割成需要的形状
·Shape into desired patterns without delay立即装入需要的模子
四十、BLAST FREEZING VS SLOW FREEZING气流冷冻与慢速冷冻
的比较
·Blast freezing by气流冷冻:
-Mechanical system机械系统: -25 to -30℃ @ 4 to 6m/s
-Cryogenic(co2,n2):-79 to -196℃
·Slow freezing慢速冷冻:
·Mechanical system机械系统: -25℃ @ 0.25 to 1.0 m/s
·Shorter residence time in blast freezer to ensure complete freeze在气流冷冻器内缩短
放置时间以确保完全冷冻
·Smaller ice crystal with blast freeze is less damaging to dough structure气流冷冻机的
较小的冰晶对面团结构影响较小
四十一、BLAST FREEZING PARAMETERS气流冷冻参数
·Freeze unwrapped打开冷冻
·Use air temperature -25 to -30℃空气温度
·Air velocity of 4 to 6 meters per second (m/s)气速 (米/秒)
·Freeze to product temperature of -18℃冷冻**产品温度零下18度
·Space product 2.5cm apart for initial blast freezing离**初的气流冷冻产品间隔2.5厘米
四十二、PACKAGING包装
·Stack in a cardboard box lined with polyethylene bag and sealed closed装塑料袋密封
并叠放在纸盒里
·Date and identify all cases所有箱上标注日期
四十三、STORAGE FREEZER冷藏库
·Maintain at least 2.5cm space between cartons on pallets箱子间**少保持2.5厘米的
距离
·Maintain at -18℃保持在零下18℃
·Maintain constant storage temperature储存温度保持不变
四十四、SHIPPING运输
·Refrigerator transports with temperature recorders有温度记录仪的冷冻车运输
·Plastic over wrapped on pallets用塑料布盖在货品上
·Movable strip curtain in transport to improve efficiency when multiple drops are made
如果下货次数多在运输中使用可移动帘子以提高效率
·Whenever possible, both shipping and receiving personnel should be trained in proper handling of frozen dough只要可能,无论负责运输或收货的人都应该接受如何处理冷
冻面团的培训
四十五、THAWING解冻
·High level of surface condensation during thawing解冻时表面起皱程度高
·Sticking means that thawing must take place in trays for finished products (RTP & RTB)对于**终产品而言,发粘意味着解冻应在模子里进行
·For block dough and ready to use sheets, it is recommended to thaw in the retarder overnight (in wrapper) before further processing and make up对准备切片的块状面团,建议在进一步加工及整型前不打开包装在减速器里放一晚
四十六、THAWING METHODS解冻方法
METHOD1:方法1
·Immediate thawing in proofer (26 to 28℃)在面团贮存器里立即解冻
·Too rapid thawing reactivates the yeast at the edges of the dough pieces but this activity remains very slight at its core太快解冻会激活面团边缘的酵母,而对中心的酵母则影响较少
METHOD2:方法2
·Thaw at room temperature for 10 minutes followed by final proofing at 26 to 28℃在室温下解冻10分钟,然后在26-28度间进行**后发酵
·The short time at room temperature gives the surface condensation a chance to evaporate, when stored for a long time the doughs are superficially dehydrated and can cause rapid formation of crust at this stage. This method is similar to the first and offers similar disadvantages短时间放置在室温下有机会消除表面皱折,当放置时间较长时使面团表皮脱水,并且可能在此时很快形成表面硬壳。这种方法与**种类似并且具有同样的缺点。#p#分页标题#e#
METHOD3:方法3
·Uses a retarder proofer for programmed thawing使用减慢面团发酵的贮存器按预设
的程序进行解冻
·Initial thawing stage:开始解冻
-Core temperature rises from -18 to 0℃中心温度由零下18度上升**0度
-This greatly reduces condensation on dough surface有效减少面团表面起皱
·Second stage:第二阶段
-Core temperature rises from 0to 20+℃ with humidity中心温度由0上升**20度并保
持湿润
-More even thawing and final proofing of products产品较均匀的解冻并进行**终发酵
四十七、PROOFING发酵
·Final proofing in the proofer (26 to 28℃)在发酵器进行**终发酵(26**28度)
·Do not proof at temperatures higher than the melting point of the layering fat不要在比
片状油脂熔点高的温度下发酵
·75 to 85% proof is sufficient 75-85%已足够
·75 to 85% relative humidity 75-85%相对温度
·Do not over proof不要发酵过度
·Egg wash before baking-avoid washing edges
四十八、BAKING焙烤
·Bake at 210 to 220℃ or slightly lower在210-220度间或稍微低一点温度进行焙烤
·An excess of fermentable sugars may darken the final product多余的可发酵糖可能会
加深产品颜色
·If steam is available, it may be used during the initial stages of baking如果可以提高蒸
汽,可以在烘焙初始阶段使用
·If the oven has a ventilator fan, turn it off for about 5 minutes after the steaming stage,
then resume normal baking如果烤炉有通风扇,在蒸汽阶段后关闭5分钟,然后再重
新开始进行正常焙烤
·Glaze after baking for Danish pastry only do not glaze croissant仅对丹麦酥在烘烤后
上光,牛角酥不用
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