T/LFMCXH 004-2021 Active Group standards

T/LFMCXH 004-2021 Production Specifications for Old Yeast Pancakes and Old Yeast Butter Pancakes

T/LFMCXH 004-2021

Publish Date: 2021-03-20 Implement Date: 2021-03-20 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/LFMCXH 004-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2021-03-20

Implement Date: 2021-03-20

Scope

Main technical content: 77.1 Preparation of auxiliary materials and sourdough 7.1.1 Take 750 g of flour and add 375 g of water, mix well to form a dough, and place it in a fermentation basin with a lid. Ferment at room temperature for 24 hours. 7.1.2 Take out the fermented dough, add 750 g of flour and 375 g of water to half of it, and mix to form a dough. Ferment in the fermentation basin at room temperature for 16 hours. 7.1.3 Take half of the above-mentioned dough, add 750 g of flour and 375 g of water to it, and mix to form a dough. Ferment at room temperature for 16 hours. The sourdough is ready. 2T/LFMCXH 004—20217.1.4 The prepared sourdough should be stored in a refrigerator. Ferment the dough at room temperature for 8–10 hours, then knead it for 40–60 minutes at room temperature. Add or not add lard and shape it for baking. Figure 17.2 shows the process of making pancakes and butter pies.