Page 4 - buku saku roti manis

daftar isi

KATA PENGANTAR................................................................................................................. ii
DAFTAR ISI............................................................................................................................... iii

1. Pengertian Roti Manis.......................................................................................................... 1
2. Bahan Pembuatan Roti Manis............................................................................................ 2
A. Bahan Utama................................................................................................................... 3

B. Bahan Tambahan............................................................................................................. 6
C. Bahan Isian Manis........................................................................................................... 7
D. Bahan Isian Gurih............................................................................................................ 9

E. Bahan Topping................................................................................................................. 10
3. Peralatan Pembuatan Roti Manis...................................................................................... 12
4. Resep Roti Manis................................................................................................................. 15

5. Tahapan Pembuatan .......................................................................................................... 17
A. Process Scaling, Mixing, Intermediate Proof........................................................... 18
B. Process Knocking Back, Dividing & cutting............................................................... 19

C. Process Rounding & Intermediate Proof.................................................................. 20
D. Process Moulding ........................................................................................................... 21
E. Process Panning Olesan, Final Proofing, Baking Cooling, & Packaging.............. 26

6. Penyebab Kegagalan......................................................................................................... 27
DAFTAR PUSTAKA................................................................................................................. 29

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