Fermented dough pieces are baked by this machine.
发酵好的面团在此烤炉中进行烘烤.
Fermented dough pieces are transferred by shooter and moulded by this machine.
发酵过程的面团由滑槽传送，并由本机进行成形。
A new procedure was study to make dough bread in the way of static self-fermented dough, adding salt and water only during fermenting.
以只加盐和水的面团静置自发制取自发面团，探讨用自发面团生产面包的新工艺。
Rounded dough pieces are fermented in this machine under an ideal condition, and these are conveyed by a bucket conveyor to be fermented for about 15 minutes.
搓圆后的面团在本机内于理想条件下进行发酵，面团由斗式升运机传送，收到约15分钟的发酵作用。
The dough is fermented in the room for 2 to 4 hrs. and again mixed at this stage.
面团在室内发酵2～4小时后，仍在台混合机上再次进行混合。
At the beginning of the fermented flour with a rolling pin to drive growth strip, and also need to roll up a good dough to keep the biscuits bite out of the chew.
刚开始的时候将发酵好的面粉用擀面杖赶成长条状，并且还需要将擀好的面团卷起来，以保持烧饼咬出的劲道。
The slices of 24-hour fermented sour dough bread are spread with a mayonnaise flavoured with foie gras and black truffle.
经过24小时发酵的面包中会散发出一种蛋黄酱的香味，混合着鹅肝和新鲜黑块菌的味道。
The slices of 24-hour fermented sour dough bread are spread with a mayonnaise flavoured with foie gras and black truffle.
经过24小时发酵的面包中会散发出一种蛋黄酱的香味，混合着鹅肝和新鲜黑块菌的味道。
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