High-calcium soda biscuit and manufacturing method thereof

[0019] 1) Preparation of seed dough: Mix 50kg of flour and 1.5kg of yeast, add water and stir for 5 minutes to obtain seed dough;

[0020] 2) Fermentation of seed dough: Ferment the seed dough at a temperature of 28°C and a humidity of 70% for 5 hours;

[0021] 3) Prepare high-calcium additives: dissolve active calcium powder into water, adjust the pH value to 4.4, stir well and let stand for 20 hours, adjust the Baume degree of the solution to 12 degrees with sucrose solution, and let stand for 20 hours;

[0022] 4) Preparation of the main dough: add 50kg of flour to the fermented seed dough, then add 1kg of salt, 0.9kg of baking soda, 13kg of edible oil, 0.5kg of sucrose and 0.35kg of high-calcium additives, add water, mix well, and stir to obtain the main dough ;

[0023] 5) Fermentation of the main dough: ferment the main dough at a temperature of 28°C and a humidity of 75% for 2 hours;

[0024] 6) After the fermented main dough is rolled, formed, baked and cooled, it is a

[0026] 1) Preparation of seed dough: Mix 50kg of flour and 2.5kg of yeast, add water and stir for 10 minutes to obtain seed dough;

[0027] 2) Seed dough fermentation: ferment the seed dough at a temperature of 30°C and a humidity of 80% for 6 hours;

[0028] 3) Prepare high-calcium additives: dissolve active calcium powder into water, adjust the pH value to 4.6, stir evenly and let it stand for 30 hours, adjust the Baume degree of the solution to 14 degrees with sucrose solution, and let it stand for 30 hours;

[0029] 4) Preparation of the main dough: add 50 kg of flour to the fermented seed dough, then add 2 kg of salt, 1.1 kg of baking soda, 15 kg of edible oil, 1 kg of sucrose and 0.73 kg of high-calcium additives, add water, mix well, and stir to obtain the main dough;

[0030] 5) Fermentation of the main dough: ferment the main dough at a temperature of 29°C and a humidity of 80% for 4 hours;

[0031] 6) After the fermented main dough is rolled, formed, baked and cooled,

[0033] 1) Preparation of seed dough: Mix 50kg of flour and 2kg of yeast, add water and stir for 8 minutes to obtain seed dough;

[0034] 2) Fermentation of seed dough: Ferment the seed dough at a temperature of 29°C and a humidity of 75% for 5.5 hours;

[0035] 3) Prepare high-calcium additives: dissolve active calcium powder into water, adjust the pH value to 4.5, stir evenly and let it stand for 25 hours, adjust the Baume degree of the solution to 13 degrees with sucrose solution, and let it stand for 25 hours;

[0036] 4) Preparation of the main dough: add 50 parts by weight of flour to the fermented seed dough, then add 1.5kg of salt, 0.9kg of baking soda, 14kg of edible oil, 0.8kg of sucrose and 0.48kg of high-calcium additives, add water to mix, stir, get the master dough;

[0037] 5) Fermentation of the main dough: ferment the main dough at a temperature of 28°C and a humidity of 78% for 3 hours;

[0038] 6) After the fermented main dough is rolled, formed, baked and coo