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  • Diagram Alir Roti Kering

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    Citra Handa Lestari
    190 views1 page
    The document outlines the process of making dried bread in 3 steps: 1) mixing dry and wet ingredients like flour, sugar, eggs, butter, yeast, improver and water; 2) forming dough balls and letting them proof; 3) baking the dough balls twice at different temperatures to produce dried bread that is then sliced, packed and ready for sale.

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    diagram alir roti kering

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    The document outlines the process of making dried bread in 3 steps: 1) mixing dry and wet ingredients like flour, sugar, eggs, butter, yeast, improver and water; 2) forming dough balls and letting them proof; 3) baking the dough balls twice at different temperatures to produce dried bread that is then sliced, packed and ready for sale.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    190 views1 page

    Diagram Alir Roti Kering

    Uploaded by

    Citra Handa Lestari
    The document outlines the process of making dried bread in 3 steps: 1) mixing dry and wet ingredients like flour, sugar, eggs, butter, yeast, improver and water; 2) forming dough balls and letting them proof; 3) baking the dough balls twice at different temperatures to produce dried bread that is then sliced, packed and ready for sale.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 1

    Diagram Alir Pembuatan Roti Kering

    Persiapan Bahan Baku

    Terigu, Gula, Telur,


    Mentega, Ragi, Mixing
    Improver, Air, Garam

    Forming

    Proofing
    T=85ºC RH=35%

    Baking 1
    Uap air
    T=160ºC t=12'

    Cooling
    t=12 jam

    Slicing
    t=1'

    Cream Creaming

    Baking 2
    Uap air
    T=100ºC t=60'

    Pouch/unzip
    ukuran medium Packing
    14x21,5 cm

    Roti Kering

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