Page 5 - buku saku roti manis (1)_Neat

daftar isi

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

1. Pengertian Roti Manis.......................................................................................................... 1
2. Karakteristik Roti Manis..................................................................................................... 2

3. Bahan Pembuatan Roti Manis........................................................................................... 4
A. Bahan Utama................................................................................................................... 5
B. Bahan Tambahan............................................................................................................ 8
C. Bahan Isian Manis.......................................................................................................... 9

D. Bahan Isian Gurih........................................................................................................... 11
E. Bahan Topping................................................................................................................ 12

4. Peralatan Pembuatan Roti Manis.................................................................................... 14
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
5. Resep Roti Manis............................................................................................................... 27
5. Cara Pembuatan Roti Manis........................................................................................... 28

7. Penyebab Kegagalan....................................................................................................... 30
DAFTAR PUSTAKA............................................................................................................... 32

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