Bread Making ( Part 8 )

English Version....

In generally between Margarine and Butter has material divide in 3 kinds.

- Fat, Margarine made from Vegetable Fat, and Butter made from animal Fat

- Water, water contains in Margarine max 18%, Butter Max 14 % and Shortening has max 1% water.

- Emulsifier, its become emulsion between water and Fat, except 3 kind ingredients above has some additional ingredients there are Flavor, Salt and coloring.

The function of Margarine or Fat in Bread Making are:

1. Dough Lubricant, its give lubricant for Bread dough and make effect easier to develop dough bread, easier slicing bread, and influent softness bread crumb.
2. Taste Improvement, additional Margarine or Fat will increase or improve Flavor and taste.
3. Self Life, Fat or margarine its cause long lasting bread life, because fat resistant water flow out from bread dough, its make bread become soft or not easy to dry.

To Be Continued.....

Bahasa Version...

Secar umum kandungan Margarine atau Butter dibagi dalam 3 bagian Pokok.

- Lemak, lemak Margarine dari Tumbuhan, sedang Butter dari Hewan

- Air, kandungan air pada Margarine max 18 %, Butter max 14 %, Shortening mak 1 %

- Emulsifier, berfungsi untuk mengikat antara lemak dan air.

Selain ketiga bagian pokok tersebut terdapat pula beberapa bagian tambahan yaitu Aroma, Garam dan Pewarna.

Bersambung......