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Small&Middle Bakery Shop Equipment Solutions


Small&Middle Bakery Shop Equipment Solutions

20Kg Dough Mixer

20L Food Mixer

16/32 Trays Proofer

9 Trays Gas Oven

Dough Sheeter

Cream Mixer

2/4 Doors Commercial Freezer

Cake showcase

It is the same as the bread production line, but the products produced by the general production line are relatively simple, and the types of small and medium-sized bakery products may be more, so the baking equipment used is also different.
1) Dough mixer: generally 8-25 KG, face time 20-25 minutes
Flour: Water: The ratio of eggs is 2: 1: 0.1.
8-25 KG flour can produce around 30-120 discs per hour.
2) Eggbeater: 10-20 L
3) Pastry products need to use crisper, such as croissants, egg tarts and so on. The croissant is baked on 180 under 160 for 25 to 30 minutes; on the egg tart, it is baked at 240 under 230 for 15 minutes.
4) To make a small cake, etc., you need to use a fresh milk machine to make fresh butter and so on.
5) The proofing box: The time is about 1 hour.
6) Bread baking time is 10-15 minutes.
Three-layer, nine-disc can bake 36 discs per hour.

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