Ra'ayoyi: 0 Mawallafi: WENVA MACHINE Lokacin Bugawa: 2026-08-01 Asalin: Shafin
Menu na abun ciki
● Muhimmin Yanayin Shortbread Kullu
>> Babban Fat, Ƙananan Gluten - Ma'auni mai laushi
>> Danshi – The Hidden Sticking Agent
● Dalilai masu alaƙa da Sinadaran (Babban Factor)
>> Abun Daɗin Gari da Ƙara Ruwa
>> Rashin wadataccen kitse ko Nau'in Kitse mara kyau
>> Yawan Ciwon sukari da Babban Matsakaicin Syrup
>> Ƙarfin Gluten Wannan Yayi Girma
● Cakuda Kullu da Matsalolin Matsala
>> Yawan Haɗuwa da Zazzaɓin Kullu
>> Rashin Isasshen Kullun Hutu (Hutun shakatawa)
>> Daidaiton Kullu mara daidai
● Abubuwan Samfura da Kayan aiki
>> Rashin Rubutun Mara Sanda ko Wakilan Saki
● Tasirin Yin burodi da Bayan-Baking
>> Ƙananan Zazzabi na Farko (Yankin Gaba)
>> Rashin Isasshen Lokacin Yin burodi
● Maganin Gaggawa Akan Wurin Wuta
>> Ƙara Abubuwan Agaji na Sakin Ciki
>> Dehumidification Area Production
>> Taimakon Vibratory akan Ƙarƙashin Ƙarfafawa
● Ra'ayoyin Jama'a - Abin da BA A Yi ba
>> Dogara Kadai akan Karin Kitse
>> Tunani Daya Gyara Yana Aiki Har abada
● Takaitaccen Ayyuka Mafi Kyau don Samar da Sifili-Stick
● Tambayoyin da ake yawan yi (Q&A)
Kukis-nau'in Shortbread-wanda aka sani da taushi, laushi mai laushi da ɗanɗano mai ɗanɗano mai daɗi-sun kasance masu mahimmanci a cikin bakeries na kasuwanci da dafaffen gida iri ɗaya. Amma duk da haka daya daga cikin mafi takaici samar ciwon kai ne kullu mai mannewa m ga gyare-gyaren kayan aiki. Lokacin da kullu ya manne da rollers, stampers, ko faranti masu mutuƙar mutuwa, yana lalata bayyanar samfur, yana rage layin samarwa, kuma yana ƙara sharar gida. Fahimtar abin da ya sa hakan ke faruwa ba batun jin daɗi kawai ba ne; kai tsaye yana shafar ingancin samfur, yawan amfanin ƙasa, da riba.
Wannan cikakken jagorar yana bincika kowane dalili mai yiwuwa na mannewa, daga matakin kwayoyin halittar sunadaran gari zuwa matakin macro na zoning tanda. Mafi mahimmanci, yana ba da matakan da za a iya ɗauka, gwajin-fige. Ko kuna aiki da layin masana'antu mai sauri ko gasa a cikin ƙaramin kantin kayan sana'a, ƙa'idodin nan za su taimaka muku samun sakin mai tsabta, ƙira mai kaifi, da daidaiton sakamako.
Shortbread kullu an bayyana su da babban abun ciki mai-yawanci fiye da 16% ta nauyin gari-da kuma hanyar sadarwar su mai rauni da gangan. Ba kamar gurasa ko kullun pizza ba, waɗanda ke dogara da ƙarfi, alkama mai laushi don kama iskar gas da samar da tauna, gajeriyar gurasar tana nufin gajeru: narke-a-baki mai narkewa cikin sauƙi. Ana samun wannan ta hanyar yin amfani da gari mai ƙarancin furotin (7-9% furotin) da haɗuwa har sai abubuwan da suka dace sun taru.
Duk da haka, wannan ainihin abun da ke ciki yana sa kullu ya zama mai sauƙi don mannewa. Fat yana aiki azaman wakili na saki, amma idan matakin kitsen ya ragu da yawa ko kuma inda yake narkewa ya yi kusa da yanayin zafi, kullun ya rasa halayensa mara tsayawa. A lokaci guda, ƙarancin alkama yana nufin kullu yana da ƙarancin tsarin tsari; yana da taushi, robobi, kuma cikin sauƙi a tilasta shi cikin kowane ɓangarorin ƙananan ƙwayoyin cuta. Lokacin da aka matsa lamba, kullu na iya zama kulle da injina cikin sifofin da aka zana, musamman idan gyambon bai yi santsi ba.
Ruwa makiyin saki ne. A cikin kullu na gajere, danshi yana fitowa daga gari da kansa (wanda a zahiri ya ƙunshi ruwa 12-14.5%), daga ƙarar ruwa (ruwa, madara, ko ƙwai), kuma daga kayan aikin hygroscopic kamar syrups. A lokacin farkon yin burodi, wannan danshi yana kunna gelatinization na sitaci da kuma samar da hydration na furotin, yana haifar da m, ƙasa mai ɗanɗano wanda ke haɗuwa da ƙarfe ko filastik. Idan kullu ya jika sosai, wannan haɗin gwiwa yana haɓaka. Sabanin haka, idan kullu ya bushe sosai, yana crumbles maimakon sanduna - amma sai ku rasa mutuncin gyare-gyare. Mafi kyawun taga danshi kunkuntar ce, kuma ƙananan ƙetare na iya ba da ma'auni zuwa mannewa mai haɗari.
Kowane guntun fulawa yana da madaidaicin abun ciki na danshi dangane da yanayin girbi, zafi na ajiya, da tsarin niƙa. Lokacin da danshi na gari ya wuce 14.5%, kullu yana jin dadi tun kafin a kara wani karin ruwa. A lokacin hadawa, wannan danshi na asali yana fitowa kuma ana rarraba shi, yana ƙaruwa gabaɗayan kullu.
Gyaran Aiki: A kai a kai gwada danshin fulawa mai shigowa ta amfani da na'urar tantance danshi mai sauri. Maƙasudin kewayon 13.0% zuwa 14.5%. A cikin kwanaki masu zafi na musamman, rage ƙarar ruwa a cikin dabararka da 1-2% dangane da daidaitaccen girke-girke. Ajiye cikakkun bayanai na yanayin yanayi kuma daidaitawa a hankali maimakon amsawa.
Fat yana aiki da ayyuka da yawa: yana gajarta madaidaicin alkama, yana sa matrix ɗin kullu, kuma yana samar da shingen hydrophobic tsakanin kullu da farfajiyar mold. Lokacin da jimillar kitse ya faɗi ƙasa da kashi 16% (kashi na mai yin burodi), kullu ya zama mai raɗaɗi kuma yana mannewa. Amma nau'in kitse yana da mahimmanci kamar adadin.
Mai ruwa, irin su waken soya ko man canola, suna da ƙananan wuraren narkewa kuma suna kasancewa da ruwa a zafin jiki. Ba sa samar da maɗauri mai ƙarfi wanda kitsen filastik ke yi. Sabanin haka, gajarta ko man dabino tare da wurin narkewa na 38-42 ° C yana zama mai ƙarfi yayin haɗuwa da gyare-gyare, yana shafa barbashi na gari yadda ya kamata kuma yana rage mannewa.
Gyaran Aiki: Yi amfani da gajeriyar gajeriyar ƙira da aka tsara don kukis, ko man dabino tare da madaidaicin narkewa sama da 38°C. Ka guji musanyawa mai mai ruwa mai ƙarfi mai ƙarfi sai dai idan kuma ka daidaita emulsifiers. Idan dole ne a yi amfani da mai, ƙara jimillar mai da kashi 2-3% kuma ƙara lecithin mai darajar abinci don inganta tarwatsewa.
Sugar ba kawai abin zaki bane; yana rinjayar aikin ruwa da zafin canjin gilashi. Lokacin da kuka yi amfani da babban adadin invert syrup, glucose syrup, ko maltose, waɗannan sugars suna da ƙarfi hygroscopic - suna cire danshi daga iska kuma daga kullu kanta. Yayin yin burodi, yayin da zafin jiki ya tashi, waɗannan sikari na narkewa kuma su zama ɗanɗano mai ɗanɗano, ruwa mai ɗanko wanda ke manne kullu a saman gyaɗa.
Matsalar ta tsananta lokacin da abun ciki na syrup ya wuce 8% na jimlar dabara. Ruwan da aka narke ba ya yin caramelize da sauri a ƙofar tanda, don haka yana tsayawa daidai lokacin da kullu ya buƙaci saki.
Gyaran Aiki: Rike jimillar syrup na ruwa (ciki har da zuma, molasses, da malt tsantsa) ƙasa da 8% na nauyin fulawa. Sauya wani yanki na syrup tare da farin sukari crystalline, wanda ke da ƙananan hygroscopicity kuma yana narkewa a hankali. Idan kana buƙatar launin ruwan kasa ko dandano na syrups, yi la'akari da yin amfani da busassun syrup foda maimakon.
Gluten yana samuwa ne lokacin da ruwa ya shayar da glutenin da sunadaran gliadin. Yayin da girke-girke na shortbread ke kira ga rashin ƙarfi na gluten, ta yin amfani da duk wani manufa ko gurasar gari (furotin> 10%) yana gabatar da elasticity mai yawa. Lokacin da aka danna kullu a cikin wani nau'i, nau'in gluten na roba yana ƙoƙari ya koma baya, yana ja da kullu zuwa bangon mold. Wannan aikin baya-ba-baya yana ƙara ɗanɗana lamba kuma yana sa sakin wahala.
Bugu da ƙari, kullun-gluten mai girma yana buƙatar ƙarin haɗuwa da ruwa, wanda ke ƙara zuwa matsala mai mannewa. Yin cudanya da yawa yana ƙara haɓaka alkama, yana haifar da tauri, tarin rubbery wanda ke manne da ƙarfi.
Gyaran Aiki: Zaɓi garin alkama mai laushi tare da abun ciki na furotin na 7-9% (irin kek ko garin kek). Don ƙarin aminci, maye gurbin 5-10% na gari tare da masarar masara (fulawa). Masara yana dilutes furotin na alkama kuma yana ɗaukar danshi mai yawa, yana rage duka biyun elasticity da tackiness.
Matsayin haɗuwa shine inda yawancin matsalolin mannewa suka fara. Don shortbread, ƙa'idar ta kasance mai sauƙi: haɗawa kawai har sai an haɗa kayan aikin kawai-babu. Yin cudanya da yawa yana haɓaka alkama, amma kuma yana haifar da zafi. Lokacin da zafin kullu ya wuce 28 ° C, kitse mai ƙarfi ya fara narkewa da wuri. Narkar da kitsen ba zai iya shafa barbashi na gari yadda ya kamata ba, kuma kullun ya zama mai kiba a saman amma yana danne a ciki. Wannan fa'ida mai mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-mai-tsari) tana kaiwa zuwa ga sakin gyare-gyare mara kyau.
Gyaran Aiki: Kula da zafin kullu tare da ma'aunin zafi da sanyio infrared. Nuna zafin fita na 22-26 ° C. Yi amfani da ruwa mai sanyi (10-15 ° C) a lokacin rani, kuma idan mahaɗin ku yana da kwanon jaket, zazzage ruwan sanyi. Rage saurin haɗuwa zuwa ƙasa kuma iyakance jimlar lokacin haɗawa zuwa mintuna 2-4, kawai har sai babu busasshen gari da ya rage.
Bayan haɗawa, kullu yana cike da damuwa na ciki daga shearwar inji. Gluten strands suna shimfiɗawa, kuma ana rarraba mai ba daidai ba. Idan kun ciyar da wannan kullu mai matsananciyar damuwa kai tsaye a cikin injin, zai dawo baya bayan an gani, yana haifar da kullu ya kama kwanukan ƙira da kyau. Wani ɗan gajeren lokacin hutawa yana ba da damar shakatawa na damuwa, ƙirƙira kitse, da daidaita danshi.
Gyaran Aiki: Rufe kullun da aka haɗe da fim ɗin filastik don hana bushewa a saman kuma bar shi ya huta na tsawon mintuna 15 zuwa 30 a zazzabi na ɗaki (20-25 ° C). Don manyan ayyuka, yi la'akari da hopper riko tare da tada hankali, amma guje wa wuce gona da iri. Hutu kuma yana inganta injina kuma yana rage yanayin raguwa bayan gyare-gyare.
Kwararrun masu yin burodi suna yin hukunci da kullu ta hanyar taɓawa. Kullun ɗan gajeren gurasar da ya dace ya kamata ya zama ball lokacin da aka matse shi a cikin dabino, amma ya rushe cikin sauƙi tare da matsi mai haske-kuma bai kamata ya bar ragowar m a kan yatsunsu ba. Idan kullu ya yi laushi sosai, zai kwararo a cikin ramummuka kuma ya bi; idan da wuya, ba zai cika tsarin a fili ba, yana haifar da ma'anar mara kyau kuma yana mannewa saboda matsin da ake buƙata ya fi girma.
Gyaran Aiki: Yi sauƙi 'latsa gwajin' kowane minti 15 yayin samarwa. Daidaita gari ko ƙara ruwa a cikin ƙananan ƙananan (0.5% na nauyin gari) har sai an sami daidaiton da ake so. Ka tuna cewa zafi na yanayi yana rinjayar daidaiton kullu; a ranakun damina, kuna iya buƙatar rage ruwa ko ƙara ƙurar gari.
Molds kayan aiki ne daidai. A tsawon lokaci, abubuwan da aka zana suna fama da abrasion, microscratches, tsatsa, da lalata sinadarai daga sinadaran acidic. Wadannan kurakurai suna aiki azaman anka na inji: ana tilasta kullu a cikin ramuka yayin latsawa, kuma da zarar akwai, ba za a iya cire shi cikin sauƙi ba. Har ma da alama mai santsi na iya samun ɓarna marar ganuwa daga goge goge ko goge ƙarfe.
Gyaran Aiki: Aiwatar da jadawalin gyare-gyare na yau da kullun. Ƙarfe na Yaren mutanen Poland yana yin kowane zagayowar samarwa 500-1,000 ta amfani da abrasives masu kyau da dabaran buffing. Don layi mai girma, saka hannun jari a cikin gyare-gyaren chrome-plated ko bakin-karfe, waɗanda ke tsayayya da lalata kuma suna kula da ƙarewa mai laushi fiye da tagulla ko simintin ƙarfe. Duk wani karce da ake gani da ke zurfi fiye da 0.1 mm ya kamata a fitar da shi nan da nan; idan tsarin ya lalace, maye gurbin mold.
Ƙarfe mara kyau, ko da an goge shi, ba a dabi'a ba ne mara sanda ga ƙullun masu yawan sukari, mai ɗanɗano. Rufin saki yana da mahimmanci. Hanya mafi sauƙi ita ce a fesa mai-sakin-gyaran kayan abinci (yawanci ingantaccen man kayan lambu tare da lecithin) a cikin tarar, hazo mai atom kafin kowace gudu. Duk da haka, yawan fesa yana haifar da haɗuwar mai, wanda ke haifar da tabo mai laushi da carbonization a lokacin yin burodi - ƙirƙirar sababbin abubuwan da suka dace.
Don mafita na dogon lokaci, yi amfani da suturar polytetrafluoroethylene (PTFE/Teflon) mara igiyar ruwa zuwa mold. Wannan rufi mai ɗorewa yana rage juzu'i kuma ana amfani dashi sosai a cikin layin kuki na masana'antu. Za a iya shafe tsofaffin gyare-gyaren tagulla ko tagulla tare da bakin ciki na kakin paraffin da ake ci, amma wannan yana buƙatar sake yin amfani da shi kowane lokaci.
Gyaran Aiki: Yi amfani da man da aka fesa a kusurwar 45° tare da matsi na bututun ƙarfe na mashaya 2-3 don ƙirƙirar hazo mai kyau. Aiwatar sau ɗaya kawai a farkon samarwa; guje wa sake fesa yayin gudu sai dai idan manne ya sake bayyana. Don suturar PTFE, tabbatar an yi amfani da su da ƙwarewa kuma an warke su bisa ƙayyadaddun masu kaya.
Yana da jaraba don ƙara matsa lamba don samun kaifi, alamu mai zurfi. Amma babban matsin lamba yana tilasta kullu a cikin kowane yanki da kuma kusurwar ƙirar, ƙirƙirar kulle na inji. Farfadowar kullun na roba sannan yayi aiki da kai: kullun yana ƙoƙarin komawa zuwa kauri na asali, amma bangon ƙullun ya hana shi, don haka kullun yana da ƙarfi.
Gyaran Aiki: Sanya tazarar abin nadi ko matsa lamba mai tsayi kawai don cimma ma'anar ma'anar ƙira. Gudanar da batch ɗin gwaji a ƙaramin matsi kuma a hankali ƙara har sai an karɓi tsarin-sannan a tsaya. Matsi ba wai kawai yana haifar da mannewa ba amma yana ƙara yawan kullu, yana haifar da wahala, kukis masu ƙarancin taushi.
'Yan daƙiƙa na farko a cikin tanda suna da mahimmanci. Idan zafin yankin gaba yayi ƙasa sosai, kullu yana zafi a hankali. Danshi yana ƙafewa sannu a hankali, kuma sitaci suna gelatinize ba tare da saiti mai sauri ba. Sakamakon shine ƙasa mai laushi, mai ɗaki wanda ke manne da ƙirar-musamman idan har yanzu ƙirarran suna da dumi daga hawan keke na baya. Babban tashin hankali na farko yana haifar da haɓakar tururi mai sauri, wanda ke ɗaga kullu daga saman ƙera kuma saita tsarin kafin mannewa ya iya faruwa.
Gyaran aiki: Saita yankin gaba na zafi na sama (zafi na sama) zuwa 200-220 ° C da ƙananan zafi (zafin ƙasa) zuwa 180-200 ° C. Wannan zafi mai zafi yana haɓaka haɓakar ɓawon burodi da sauri, yayin da zafin ƙasa yana tabbatar da fitowar kullu daga ƙungiyar yin burodi ko mold. Kula da zafin tanda tare da thermocouples da aka sanya kusa da kullu, ba kawai iska ta tanda ba.
Ko da madaidaicin yanayin yanayin gaba-gaba, idan jimlar lokacin gasa ya yi gajere, kukis ɗin suna kasancewa ƙarƙashin toya kuma suna da ɗanɗano. Kukis masu danshi suna da ɗanɗano a zahiri, kuma za su bi duk wani saman da suke tuntuɓar su, gami da na'ura mai ɗaukar hoto, ƙirar kanta (na masu ƙirar rotary), ko bel ɗin ragamar waya. Kukis ɗin da ba a gasa ba suma suna da raunin tsarin ciki, don haka suna yage lokacin da aka tilasta su, suna barin gutsuttsura da ke makale a cikin ƙirar.
Gyaran Aiki: Daidaita lokacin gasa bisa kaurin kuki. Kuki mai kauri 5-mm yawanci yana buƙatar mintuna 7-10 a 190-210 ° C; samfurori masu kauri suna buƙatar tsayi. Abun ciki na ƙarshe ya kamata ya zama 2-4% - yi amfani da mitar danshi don tabbatarwa. Idan kukis ɗin har yanzu suna da ƙarfi ko suna da ɗanyen cibiya, ƙara lokaci ko zafin jiki kaɗan.
Bayan fitowar daga tanda, kukis har yanzu suna da dumi da ɗan filastik. Idan an gamu da su kwatsam, tsananin sanyaya (misali, daga na'urar sanyaya iska), bambance-bambancen zafin zafi tsakanin kuki da ƙirar ƙarfe ko na'ura mai ɗaukar hoto na iya haifar da wargi. Kukis ɗin da aka ƙera na iya murɗawa cikin ƙirar, kuma idan sun ɗan ɗan ɗan tsaya, ƙanƙanwar na iya kulle su a wuri. Sanyi a hankali yana rage wannan damuwa.
Gyaran Aiki: Bada kukis su yi sanyi a zahiri a kan na'urar daukar hoto na akalla mintuna 2-3 kafin shigar da mai sanyaya iska. Rike zafin iska mai sanyaya sama da 60 ° C da farko, sannan a hankali ƙasa. Guji daftarin sanyi kai tsaye akan kukis masu zafi.
Lokacin da mannewa ya faru ba zato ba tsammani, kuna buƙatar saƙon gaggawa don kiyaye layin yana gudana.
Kuna iya haɗa 0.3-0.5% (dangane da nauyin gari) na stearic acid-abinci ko monoglycerides a cikin busassun cakuda. Wadannan emulsifiers suna aiki azaman mai mai na ciki, suna rage gogayya tsakanin kullu da mold. Suna da tasiri musamman idan abun cikin mai ya yi ƙasa kaɗan.
Kafin kullu ya shiga cikin ƙirar, ƙuƙasa ƙura a saman takardar kullu tare da kyakkyawan Layer na masara. Wannan yana haifar da busasshen shamaki wanda ke ɗaukar danshin saman ƙasa kuma yana rage matsewa. Yi amfani da hankali-yawan sitaci zai bar farar tabo akan kukis ɗin da aka gasa, waɗanda masu amfani ba su da kyau.
Lokacin da zafi na yanayi ya wuce 70%, kullu yana shayar da danshi daga iska, musamman lokacin riƙewa da hutawa. Shigar da dehumidifiers a wuraren hadawa da gyare-gyare don kiyaye zafi ƙasa da 60%. Wannan ma'auni mai sauƙi sau da yawa yana kawar da danko wanda ke bayyana kawai a ranakun damina.
Don kukis masu jujjuyawar da ke faɗowa kan na'ura mai ɗaukar hoto bayan rushewa, ƙara ɗan ƙaramin jijjiga zuwa gadon isarwa. Jijjiga yana taimakawa kawar da duk wani kukis da ke makale kawai, yana rage buƙatar gogewa da hannu.
Yawancin masu aiki suna tunanin cewa goga man kayan lambu mai yawa akan ƙirar zai magance komai. A haƙiƙanin gaskiya, tafkunan mai da suka wuce gona da iri a cikin wuraren ƙera. A lokacin yin burodi, wannan mai yana yin polymerizes da carbonizes, yana samar da danko, konewa Layer wanda ya fi m fiye da kullu. Bugu da ƙari, mai yana ba da ɗanɗano ko ɗanɗano ga kukis kuma yana sa su zama mai ƙima.
Ƙara ƙarin mai zuwa kullu fiye da 22-24% ba ya inganta sakin jiki daidai gwargwado; a maimakon haka, yana sa kukis su 'zumi' mai a lokacin yin burodi, yana haifar da laushi, mai laushi da rashin ƙarfi. Har ila yau, karin mai yana tsoma baki tare da sitaci gelatinization, yin kuki mai rauni.
Dankowa matsala ce mai yawa. Mafi kyawun bayani don tsari ɗaya na iya gazawa a gaba saboda kaddarorin gari, yanayi na yanayi, har ma da girman barbashi na sukari ya bambanta. Hanya mai nasara ita ce a magance matsalar cikin tsari: fara da dabara, sannan sarrafa, sannan kayan aiki, sannan a yi gasa. Haɗuwa da dabaru guda huɗu - kula da danshi a cikin girke-girke, mai dacewa mai dacewa tare da madaidaicin narkewa mai dacewa, suturar ƙirar da ba ta da ƙarfi, da yankin tanda mai zafi na gaba - yana ba da ingantaccen tsarin da ke aiki a yawancin yanayi.
Don ƙarfafa duk abubuwan da ke sama, ga jerin matakai na mataki-mataki:
1. Tabbatar da abun ciki: Duba danshi na gari (≤14.5%), yi amfani da gari mai ƙarancin furotin (7-9%), kiyaye syrups <8%, da amfani da dabino / ragewa tare da MP 38-42 ° C a ≥16% mai.
2. Hadawa horo: Mix kawai har sai an hade; kullu fita zafin jiki 22-26 ° C; huta 15-30 mintuna an rufe.
3. Shirye-shiryen mold: Tabbatar da goge, saman-free saman; yi amfani da shafi na PTFE ko hazo mai na bakin ciki; saita matsa lamba zuwa mafi ƙarancin inganci matakin.
4. Bayanin tanda: gaban zafi na gaba 200-220 ° C, ƙasa 180-200 ° C; jimlar gasa har sai danshi 2-4%; kauce wa daftarin sanyaya da sauri.
5. Kula da muhalli: Kula da zafi <60% a wuraren samarwa; a yi amfani da ƙurar masara da yawa idan an buƙata.
6. Ci gaba da saka idanu: Bincika daidaiton kullu kowane minti 15-20; daidaita ruwa ko gari a cikin 0.5% increments.
Ta bin waɗannan jagororin, zaku iya rage ƙirƙira mai mannewa kusa da sifili, haɓaka bayyanar kuki, da haɓaka haɓakar layi sosai.
Q1: Zan iya amfani da man zaitun maimakon ragewa don rage danko?
A1: Man zaitun ruwa ne mafi yawa a dakin da zafin jiki kuma yana da ƙarancin narkewa. Ba ya samar da madaidaicin lokaci mai ƙarfi wanda ragewa yake yi. Yin amfani da man zaitun na iya ƙara mannewa, ba rage shi ba. Idan kun fi son mai mai ruwa, dole ne ku ƙara yawan mai da aƙalla 3% kuma ku ƙara emulsifier kamar lecithin, amma rubutun zai zama ƙasa da inganci. Tsaya ga kitse masu narkewa don samun sakamako mafi kyau.
Q2: Me yasa kulluna ya fi tsayawa a lokacin rani fiye da lokacin hunturu?
A2: Zafin bazara yana ɗaga zafin kullu yayin haɗuwa, narkewar mai da wuri. Babban zafi na yanayi kuma yana sanya fulawa da sukari ruwa, yana sa kullu ya zama jiƙa. Duk abubuwan biyu suna ƙara tackiness. Yi amfani da ruwan sanyi, dakunan haɗaɗɗun kwandishan, da na'urorin cire humidity a lokacin rani. Har ila yau, rage ƙara ruwa da 1-2% a ranakun zafi, zafi.
Q3: Sau nawa zan iya tsaftacewa da goge kayana?
A3: Don ci gaba da samarwa, ƙira mai tsabta a ƙarshen kowane motsi don cire ragowar kullu. Yaren mutanen Poland tare da abrasive mai kyau (misali, 600-grit) kowane zagayowar 500-1,000 ko duk lokacin da kuka ga ɓarna a bayyane. Don gyare-gyaren PTFE mai rufi, kauce wa tsaftacewa mai lalata; yi amfani da tufafi masu laushi da wanki mara lahani. Bincika gani kullum-idan kun ga wani tsatsa ko ramuka, yi adireshin nan da nan.
Q4: Shin yana da kyau a yi amfani da injin jujjuya ko na'urar ajiya ta waya don gajeriyar burodi don guje wa mannewa?
A4: Rotary molders sun fi dacewa da mannewa saboda ana matse kullu a cikin kwalaye da aka zana. Injin yanke wayoyi suna ajiye kullu kai tsaye a kan bandejin yin burodi ba tare da matsawa ba, don haka mannewa ba matsala ba ne. Koyaya, masu yin rotary suna ba da sifofin ado masu kaifi. Idan ka zaɓi rotary, bi duk matakan rigakafin sandar da ke sama. Idan sauƙin tsari yana da karɓa, yanke waya shine zaɓi mafi sauƙi.
Q5: Kukis nawa suna sakin lafiya amma suna karya lokacin da suka buga bel ɗin isarwa — me yasa?
A5: Yawancin lokaci wannan yana faruwa ne saboda yawan yin burodi (yawan asarar danshi) ko kuma sanyaya cikin sauri, yana sa kukis ɗin su lalace. Duba abun ciki na danshi-idan ƙasa da 2%, rage lokacin gasa. Har ila yau, tabbatar da bel ɗin jigilar kaya yana da saukowa mai laushi, kamar abin ji ko tabarma na silicone, kuma a rage digon digo. Ƙara 0.5% ƙarin mai kuma zai iya inganta sassauci ba tare da rinjayar saki ba.
