This dough is mixed 12 to 13 minutes at 84 to 85'F; floor time: 30 minutes. In the ferment, spray or roller milk of good quality should be used. Certain measure are necessary to keep the roller type from foaming. Strict sanitary control is needed because of the danger of infestation with bacteria. For this reason, stainless-steel tanks with double walls and temperature controls are necessary. With this type of equipment, the pipes can be easily taken apart for cleaning at regular intervals. Although the cost of ingredients is higher with this system than in the conventional sponge method, the advantages more than offset this. The following economies result: saving in floor space, no setting of individual sponges and the resulting variations which consume time; a full day's production of ferment can be made at one time; less waste, less evaporation; closer control of uniformity in the bread.
地址：山东省烟台市开发区南昌大街48号
