frozen pastries dough Fried Stick dough

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  Commodity:frozen croissants/ danish bread dough 

• Specification

        1).  Main raw:   wheat flour and water as the main raw materials, edible oils,

              edible salt,  and other auxiliary materials. 

        2).Store:   Packed products will be quick-frozen at -35 'C and preserved in the sorage freezer at -18

            'C ,which can be  delivered to in-store bakery,converience store and restanrant by cold chain logistic.

       3).Use:  

          A).Thaw: Take out the frozen dough from the  freezing chamber (-18 C), put into baking plate,

               thawing to frozen dough core soft (about 5°C)

         B).Swelling: After thawing frozen dough,put in room temperature 20+-5°C,   

             Swelling the dough8hours,in summer temperature little high,can swelling 4-6hours 

         C).Making:In working plate put some dry wheat flour and little oil;Drawing the dough that already sweeling

             well and Squash the dough until width10cm,thickness 0.5cm sheet .Then cut the sheet to  width 2.5-

                 3cm pieces 

           D).Put two pieces sheet together,press from the amond,catching the two side drawing by hand,drawing can't too long.

        E).Fried:oil temperature control in 180-200°C

       4).Advantage:

       1. the frozen dough ensures that the fried stick is completely fresh.

      2. The use of frozen dough reduces the demands for technical personnel, at the same time ,reduces the

         investment in technical personnel.

     3. The method of fried stick making with frozen dough can save time, labor and  materials, which can cut the

         cost to improve the competitive advantage. At the same time , the frozen dough ensures the

         diversification of the bread and the long-time stability of product quality.

• Packing: AS PER CLIENT REQUIREMENT

• Loadability: 10 MT in 20 Ft Container

• Mode of Payment: 100% Irrevocable Confirmed, T/T

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