T/YCZX 0003-2024 Shandong Cuisine Noodles Collection - Ganlu Su

Scope

Main Technical Content: This document specifies the raw materials and requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time for Ganlu Su, a representative dish of Shandong cuisine. **Raw Materials and Requirements**: - **Main Ingredients**: 500 grams of low-gluten flour, 500 grams of corn starch, and 50 grams of milk powder. - **Additives**: 10 eggs, 500 grams of Anjia butter, and 300 grams of powdered sugar. - **Requirements**: All raw materials must be within their shelf life and comply with the regulations of GB 317, GB 1355, GB 2748, and GB/T 8885. - **Cooking Utensils**: - Oven: Electric or gas ovens are recommended. - Baking tray: Iron or non-stick trays are suitable. - Measuring tools: Comply with national regulations. **Production Process**: 1. Weigh and mix ingredients. 2. Knead dough. 3. Bake. **Output Characteristics**: - Melts in the mouth with a rich, flaky texture. - The dough should not be over-kneaded after adding flour to prevent gluten formation. - Plating: Use a 40 cm (12-inch) flat plate. - Place the baked biscuits on the plate, arranging them neatly. **Quality Requirements**: - Sensory evaluation: Golden color, rich aroma, sweet and flaky taste, and crispy texture. - Hygiene requirements: Free from foreign matter, odor, or impurities. - Production process must comply with GB 14881 standards. - Optimal consumption time: Enjoy warm or cold, with the biscuits becoming crispier after cooling.

Development Information

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