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Detailed Explanation of the Processing Technology for Millet and Black Sesame Crispy Slices

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(1) Formula: 900 g millet flour, 100 g black sesame, shortening, and seasonings (salt, white sugar, spicy powder, etc.) in appropriate amounts, plus "Texiangsu". (2) Process flow: raw and auxiliary material processing -> measured proportions -> mixing -> dough preparation -> crisping treatment -> sheet pressing -> slicing -> seasoning -> baking -> cooling -> packaging. (3) Key operating points: 1. Raw and auxiliary material processing: select clean, hulled fresh millet, wash it thoroughly with water, then soak for 2-3 hours, air-dry, grind into flour, and pass through an 80-100 mesh

(1) Formula

900 g millet flour, 100 g black sesame, shortening, and seasonings (salt, white sugar, spicy powder, etc.) in appropriate amounts, plus "Texiangsu".

(2) Process flow

Raw and auxiliary material processing -> measured proportions -> mixing -> dough preparation -> crisping treatment -> sheet pressing -> slicing -> seasoning -> baking -> cooling -> packaging

(3) Key operating points

1. Raw and auxiliary material processing: select clean, hulled fresh millet, wash it thoroughly with water, then soak for 2-3 hours, air-dry, grind into flour, pass through an 80-100 mesh sieve, and set aside. Select high-quality black sesame, carefully remove impurities and shriveled grains, wash clean with clear water, and sun-dry or oven-dry for later use.

2. Measuring and mixing: weigh the processed millet flour and black sesame according to the formula proportions; put them into a mixer and stir until evenly mixed, then add an appropriate amount of boiling water and stir until there are no dry flour pockets, and finally add shortening and stir into a dough of moderate firmness.

3. Crisping treatment: add an appropriate amount of "Texiangsu" to the well-kneaded dough and knead evenly, then let it rest for a few minutes to crisp.

4. Sheet pressing and shaping: after the dough has undergone crisping treatment, use a sheeter to press it into a whole sheet 0.15-0.5 cm thick, then cut it into squares or other shapes.

5. Seasoning: after shaping, spray on seasonings of different flavors, such as salt, white sugar, spicy powder, etc.

6. Baking: after the seasonings are mixed in, place in an oven preheated to 180°C and bake for 4-6 minutes until done.

7. Cooling and packaging: after baking and removal from the oven, cool naturally, then weigh, bag, and vacuum-seal.

(4) Product characteristics

1. Form: sheet-shaped, uniform in thickness, and intact in shape.

2. Color: golden yellow, with evenly distributed black sesame.

3. Taste: crisp and crunchy texture, with a millet aroma.

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