3 nooc oo cajiinka ah oo ay si fiican u qaabaysay ADMF khadadka samaynta - Laga bilaabo Baguettes ilaa Rolls

Dunida qalafsan ee hawlgallada rootiga, awoodda lagu qaabeeyo noocyada kala duwan ee cajiinka si sax ah oo hufan waa beddelka ciyaarta. Khadadka Samaynta ADMF, oo caan ku ah khibradooda habka qaabaynta cajiinka - marka laga reebo marxaladaha isku dhafka, dubista, qaboojinta, iyo baakadaha - ayaa u soo baxay sidii xal loogu heli lahaa roodhida ee ujeedadoodu tahay inay kor u qaadaan awoodooda qaabaynta. Aynu sahamno sida khadadkani u yaqaaniin farshaxanka qaabaynta saddex nooc oo caano ah oo caan ah: cajiinka baguette, cajiinka duuban, iyo cajiinka croissant.

Cajiinka Baguette: Saxnaanta Dhererka iyo Qoraalka

Baguettes, oo leh dhererkooda, qaabkooda caato ah iyo sifo qolof leh oo dibadda ah, waxay u baahan yihiin saxnaansho heer sare ah inta lagu jiro qaabaynta. Khadadka Samaynta ADMF waxay u kacaa loolanka iyagoo horumarsan hababka extrusion iyo duubid. Cajiinka, ka dib marka si sax ah loo qaybiyo, waxaa lagu quudiyaa qalab khaas ah. Diidhiyahan, oo lagu rakibay goobo la isku hagaajin karo, ayaa si sax ah u koontaroolaya ballaca iyo dhumucda cajiinka marka la riixayo, isaga oo hubinaya qaab leydi ah oo isku mid ah.

Ka dib, cajiinka leydi-xagalka ah ayaa si tartiib ah loo duubay iyada oo la raacayo taxane ah rollers. Rollers-yadani waxay khuseeyaan cadadka saxda ah ee cadaadiska, waxay ku dheereynayaan cajiinka dhererka baguette ee ugu fiican iyagoo sidoo kale abuuraya xiisadda dusha sare ee lagama maarmaanka ah. Xiisaddan dusha sare waa mid muhiim ah maadaama ay ka caawiso baguette in ay ilaaliso qaabkeeda inta lagu jiro caddaynta iyo dubista, taasoo keentay rooti si qurux badan loo sameeyay oo leh qolof xitaa. Roodhida dubista ee dhexdhexaadka ah ee soo saarta 5000 baguettes maalintii, khadka ADMF wuxuu yarayn karaa wakhtiga qaabaynta baguette in ka badan 60% marka loo eego hababka qaabaynta gacanta.

Roodhida Cajiinka: Kala duwanaansho ee Cabbirka iyo Qaabka

Rolls waxay ku yimaadaan cabbirro iyo qaabab kala duwan, laga bilaabo duubitaannada cashada yaryar ilaa bunka hamburgerka ee waaweyn. Khadadka Samaynta ADMF waxay bixiyaan kala duwanaansho aan la qiyaasi karin marka ay timaado qaabeynta cajiinka duuban. The qaybinta cajiinka iyo isku dhafka cutubyada ayaa udub dhexaad u ah geedi socodkan. Marka hore, cajiinka waxaa loo qaybiyaa qaybo joogto ah, iyada oo ikhtiyaarka lagu hagaajinayo cabbirka iyadoo loo eegayo nooca duubka la sameeyay. Haddi ay tahay duub casho oo 50-gram ah ama bun burger ah oo 150-gram ah, qaybtu waa sax dhawr garaam gudahood.

Qaybinta ka dib, qaybaha cajiinka waa la soo koobay iyadoo la isticmaalayo koobab wareeg ah iyo cadaadis dabacsan. Habka wareegitaankani kaliya ma siinayo duubyada qaab siman, qaab wareegsan, laakiin sidoo kale wuxuu ka caawiyaa horumarinta qaabdhismeedka gluten labbiska ah. Tusaale ahaan, roodhi weyn oo soo saarta 5,000 oo duub maalin kasta ayaa sheegtay in khadka ADMF, ay qaabayn karaan noocyo duub oo kala duwan badhkii ay ku qaadatay qalabkoodii hore. Intaa waxaa dheer, awoodda khadka ee u dhexeeya qaababka duuban ee kala duwan - sida wareega, oval, ama xitaa labajibbaaran - oo leh isbeddel yar oo waqti ah ayaa u oggolaanaya roodhida inay si dhakhso ah ula qabsadaan baahida suuqa.

cajiinka Croissant: Lakabyo jilicsan iyo Curyo qumman

Cajiinka Croissant waxaa lagu yaqaanaa jilicsanaan, lakabyo jilicsan iyo qaabka bilaha ee kala duwan, taas oo ka dhigaysa mid ka mid ah cajiinka ugu adag si loo qaabeeyo. Khadadka Samaynta ADMF waxay shaqaaleeyaan mid gaar ah lamination iyo farsamada qaabaynta si loo gaaro croissant qumman. Cajiinka, kaas oo horay loogu duubay subagga si loo abuuro lakabyada la rabo, ayaa si taxadar leh loo quudiyaa khadka samaynta.

Xariiqdu waxay isticmaashaa isku-dar ah rollers dabacsan iyo qaabaynta caaryada si ay si jilicsan u rogaan oo u qaabeeyaan cajiinka una beddelaan bilaha croissant ee caadiga ah. Furaha ayaa ah in la ilaaliyo daacadnimada lakabyada subagga marka la qaabeynayo cajiinka. Saxnaanta xariiqda ADMF waxay hubisaa in croissant kasta uu leeyahay dhumuc xitaa iyo qalooca saxda ah, taasoo keentay badeecad kor u kacda si siman inta lagu jiro dubista, leh qurux badan, lakabyo jilicsan. Roodhi boutique ah oo ku takhasustay croissants artisanal waxay ogaatay in khadka ADMF uu kor u qaaday waxtarkooda wax-soo-saarka croissant 60%, halka uu sidoo kale wanaajinayo tayada iyo joogtaynta croissants.

Gabagabadii, Khadadka Samaynta ADMF ayaa isbedelay qaabka ay roodhida u qaabeeyaan baguette, duub, iyo cajiinka karootada. Marka la isku daro injineernimada saxda ah, tignoolajiyada horumarsan, iyo kala duwanaanshiyaha, khadadkani waxay bixiyaan roodhiyaasha meel tartan ah marka loo eego waxtarka iyo tayada badeecada labadaba. Hadday tahay roodhida xaafadda yar ama hawlgal warshadeed oo ballaadhan, Khadadka Samaynta ADMF waa hanti qiimo leh oo lagu raadinayo badeecooyinka cajiinka oo si fiican u qaabaysan.

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