Calcium Propionate (Preservative) :     0.1 - 0.3

1. Weigh then mix all the ingredients together in the mixer.
2. Pour in the water and mix the dough until developed.
3. Divide the dough into required portions.
4. Shape the dough portions into round shapes.
5. Rest the dough for 5 - 10 minutes.
6. Flatten and mould the dough then place them into pans.
7. Proof the dough in the pan to a required height.(Temperature: 35蚓, Relative Humidity: 75 - 85%)
8. Bake in the oven for 25 minutes at 200蚓.
9. Leave the loaf of bread to cool completely before cutting.

白麵包

其他材料		(%)
防腐劑	:	0.1 - 0.3

製造方法

1. 稱后攪伴所有的乾材料在攪拌機.
2. 倒進所稱之水量, 攪拌麵糰至有闊展性質.
3. 把攪拌好的麵糰分切及整形.
4. 讓整形之麵糰休息 5-10 分鐘.
5. 然后把麵糰制成長形, 放進烤盤.
6. 讓麵糰發酵至所要求之高度 (溫度 : 35oC , 濕度 : 75-85%)
7. 烘烤25分鐘在溫度200oC之烤爐.
8. 麵包冷卻之后才分切及包裝.

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