A FRYING PAN AS POSSIBLE FRYING PAN DOUGH A VARIETY OF COOKING METHODS AND MANUFACTURING MOLDING DEVICE AND FRYING PAN DOUGH

摘要

PURPOSE: A production method and an apparatus for fry pan dough are provided to use the frying fan dough for cooking pizza, pasta, and gratin. CONSTITUTION: A dough composition is sterilized and pulverized (S100). The pulverized dough composition is kneaded and mixed using a mixer (S200). The kneaded and mixed dough composition is divided into 80-800 g parts and molded, stored at 2-4C, and low temperature fermented for 48-72 hours (S300). The fermented dough composition is inserted into a molding machine to be molded into 6-18 inches wide (S400). The obtained frying pan dough is heated at 450F for about 5 minutes (S500). The heated frying pan dough is sealed in a polyethylene material package, and is rapidly frozen at 40-60C below zero for 30 minutes (S600). The dough composition contains flour, whole wheat, margarine, drinking water, refined salt, calcium propionate, and a dough conditioner. [Reference numerals] (S100) Ingredient preparing step; (S200) Ingredient mixing step; (S300) Dividing, molding, and fermenting step; (S400) Model molding step; (S500) Heating step; (S600) Sealing, rapidly freezing, and packaging step