ꯕ꯭ꯔꯦꯗ ꯄꯨꯊꯣꯀꯄꯗꯥ ꯗꯣꯎ ꯄꯤ.ꯑꯩꯆ.ꯗꯤ.ꯅꯥ ꯃꯔꯨꯑꯣꯏꯕꯥ ꯀ꯭ꯕꯥꯂꯤꯇꯤ ꯀꯟꯠꯔꯣꯜ ꯏꯟꯗꯤꯀꯦꯇꯔ ꯑꯃꯅꯤ꯫ ꯄꯣꯔꯇꯦꯕꯜ ꯄꯤ.ꯑꯩꯆ.ꯃꯤꯇꯔꯁꯤꯡ, ꯃꯈꯣꯌꯒꯤ ±꯰.꯱ ꯄꯤ.ꯑꯩꯆ.ꯗꯤꯇꯦꯛꯇꯦꯁꯟ ꯑꯦꯛꯌꯨꯔꯦꯁꯤ ꯑꯃꯁꯨꯡ ꯳.꯰-꯱꯰.꯰ ꯄꯤ.ꯑꯩꯆ. ꯃꯈꯣꯌꯒꯤ ꯃꯔꯨꯑꯣꯏꯕꯥ ꯑꯦꯞꯂꯤꯀꯦꯁꯅꯁꯤꯡ ꯑꯁꯤ ꯃꯔꯨꯑꯣꯏꯕꯥ ꯂꯝ ꯑꯅꯤꯗꯥ ꯎꯕꯥ ꯐꯪꯏ: ꯐꯔꯃꯦꯟꯇꯦꯁꯅꯒꯤ ꯗꯥꯏꯅꯥꯃꯤꯛ ꯃꯣꯅꯤꯇꯔ ꯇꯧꯕꯥ ꯑꯃꯁꯨꯡ ꯂꯥꯀꯄꯥ ꯔꯣ ꯃꯦꯇꯔꯤꯌꯦꯂꯁꯤꯡ ꯌꯦꯡꯁꯤꯅꯕꯥ꯫
ꯐꯔꯃꯦꯟꯇꯦꯁꯅꯒꯤ ꯁ꯭ꯇꯦꯖꯒꯤ ꯃꯅꯨꯡꯗꯥ, ꯃꯥꯏꯛꯔꯣꯕꯤꯌꯥꯜ ꯃꯦꯇꯥꯕꯣꯂꯤꯖꯝ ꯍꯦꯅꯒꯠꯂꯀꯄꯒꯥ ꯂꯣꯌꯅꯅꯥ ꯗꯣꯎꯒꯤ pH ꯑꯁꯤ ꯑꯍꯥꯅꯕꯗꯥ 6.2-6.4ꯗꯒꯤ ꯍꯟꯊꯔꯀꯏ, ꯑꯃꯁꯨꯡ ꯑꯔꯣꯏꯕꯗꯥ 4.4-4.8ꯗꯥ ꯂꯦꯡꯗꯅꯥ ꯂꯩ꯫ ꯕꯦꯀꯔꯁꯤꯡꯅꯥ ꯃꯥꯏꯛꯔꯣꯕꯤꯌꯥꯂꯒꯤ ꯊꯕꯛ ꯊꯧꯔꯃꯁꯤꯡ ꯑꯁꯤ ꯄꯣꯏꯟꯇ ꯑꯍꯨꯃꯗꯥ ꯑꯆꯨꯝꯕꯥ ꯃꯑꯣꯡꯗꯥ ꯌꯦꯡꯁꯤꯅꯕꯥ ꯌꯥꯏ: ꯄꯨꯡ ꯰, ꯄꯨꯡ ꯱.꯵, ꯑꯃꯁꯨꯡ ꯄꯨꯡ ꯳꯫ ꯀꯔꯤꯒꯨꯝꯕꯥ pH ꯑꯗꯨ 4.5ꯒꯤ ꯃꯈꯥꯗꯥ ꯂꯩꯔꯕꯗꯤ, ꯌꯥꯝꯅꯥ ꯊꯨꯅꯥ ꯌꯥꯡꯅꯥ ꯄꯥꯌꯈꯠꯄꯥ ꯊꯤꯡꯅꯕꯥ ꯄ꯭ꯔꯨꯐ ꯇꯧꯕꯥ ꯈꯨꯗꯛꯇꯥ ꯍꯧꯒꯗꯕꯅꯤ; ꯀꯔꯤꯒꯨꯝꯕꯥ ꯄꯨꯡ 2ꯒꯤ ꯃꯅꯨꯡꯗꯥ 5.0ꯒꯤ ꯃꯈꯥꯗꯥ ꯂꯩꯠꯔꯕꯗꯤ, ꯐꯔꯃꯦꯟꯇꯦꯁꯅꯒꯤ ꯇꯦꯝꯄꯦꯔꯦꯆꯔ ꯑꯗꯨ ꯗꯤꯒ꯭ꯔꯤ 2-3 ꯍꯦꯅꯒꯠꯍꯅꯒꯗꯕꯅꯤ ꯅꯠꯠꯔꯒꯥ 0.5%ꯒꯤ ꯌꯦꯔꯨꯝ ꯍꯥꯄꯀꯗꯕꯅꯤ꯫ ꯄ꯭ꯔꯦꯛꯇꯤꯀꯦꯜ ꯗꯦꯇꯥꯅꯥ ꯇꯥꯛꯂꯤ ꯃꯗꯨꯗꯤ ꯄꯤ.ꯑꯩꯆ.
In the raw material inspection stage, the pH of flour needs to be controlled between 6.0 and 6.5 (>꯶.꯸ꯅꯥ ꯒ꯭ꯂꯨꯇꯦꯟ ꯐꯣꯔꯃꯦꯁꯟꯗꯥ ꯑꯀꯥꯌꯕꯥ ꯄꯤ,<5.8 easily leads to browning), and the production water needs to be maintained in a neutral range of 6.8-7.2 (>꯷.꯵ꯅꯥ ꯑꯦꯃꯤꯂꯦꯖ ꯏꯅꯍꯤꯕꯤꯠ ꯇꯧꯏ, ꯴.<6.5 accelerates acidification). After implementing raw material pH pre-inspection, a chain central factory saw a 58% reduction in batch rework rate and an annual reduction in raw material loss of approximately 12 tons. This equipment, through full-process data support, effectively improved the stability and quality consistency of bread production.
ꯄꯤ.ꯑꯩꯆ.ꯃꯤꯇꯔꯁꯤꯡꯅꯥ ꯕꯦꯀꯤꯡ ꯄ꯭ꯔꯣꯁꯦꯁ ꯑꯣꯞꯇꯤꯃꯥꯏꯖꯦꯁꯟ ꯑꯃꯁꯨꯡ ꯑꯅꯧꯕꯥ ꯄꯣꯠꯊꯣꯛ ꯄꯨꯊꯣꯀꯄꯗꯥ ꯃꯍꯨꯠ ꯁꯤꯅꯕꯥ ꯌꯥꯗꯕꯥ ꯊꯧꯗꯥꯡ ꯂꯧꯔꯤ꯫ ꯔꯤꯁꯔꯆꯔꯁꯤꯡꯅꯥ ꯇꯣꯉꯥꯟ ꯇꯣꯉꯥꯅꯕꯥ ꯐꯣꯔꯃꯨꯂꯥꯁꯤꯡꯒꯤ ꯄꯤ.ꯑꯩꯆ. ꯈꯨꯗꯝ ꯑꯣꯏꯅꯥ, ꯇꯔꯨ ꯇꯅꯥꯅꯕꯥ ꯕ꯭ꯔꯦꯗ ꯁꯦꯃꯒꯠꯄꯗꯥ, ꯗꯣꯎꯒꯤ pH ꯑꯁꯤ 5.0-5.2ꯗꯥ ꯂꯦꯡꯗꯅꯥ ꯂꯩꯕꯥ ꯃꯇꯃꯗꯥ, ꯄꯣꯠꯊꯣꯛ ꯑꯗꯨꯒꯤ ꯑꯀꯛꯅꯕꯥ ꯚꯣꯜꯌꯨꯝ ꯑꯗꯨ 3.8 ml/g ꯌꯧꯏ, ꯑꯃꯁꯨꯡ ꯃꯅꯨꯡꯒꯤ ꯑꯣꯏꯕꯥ ꯄꯣꯔꯣꯁꯤꯇꯤ ꯌꯨꯅꯤꯐꯣꯔꯃꯤꯇꯤ ꯑꯁꯤ 25% ꯍꯦꯅꯒꯠꯂꯀꯏ; ꯂꯣ-ꯆꯤꯅꯤ ꯍꯣꯜ ꯋꯤꯊ ꯕ꯭ꯔꯦꯗ ꯁꯦꯃꯒꯠꯄꯗꯥ, 4.6-4.7ꯒꯤ ꯔꯦꯟꯖꯗꯥ ꯑꯔꯣꯏꯕꯥ ꯐꯔꯃꯦꯟꯇꯦꯁꯟ ꯄꯤ.ꯑꯩꯆ. ꯃꯁꯤꯒꯤ ꯄꯣꯔꯇꯦꯕꯤꯂꯤꯇꯤ ꯑꯁꯤꯅꯥ ꯃꯤꯛꯁ ꯇꯧꯕꯥ ꯇꯦꯉ꯭ꯀꯁꯤꯡ, ꯄ꯭ꯔꯨꯐꯤꯡ ꯕꯣꯛꯁꯁꯤꯡ, ꯑꯃꯁꯨꯡ ꯑꯣꯚꯔꯁꯤꯡ ꯌꯥꯑꯣꯅꯥ ꯇꯣꯉꯥꯟ ꯇꯣꯉꯥꯅꯕꯥ ꯇꯥꯉ꯭ꯀꯀꯁꯤꯡꯗꯥ ꯑꯣꯟ-ꯗꯤ-ꯒꯣ ꯇꯦꯁ꯭ꯠ ꯇꯧꯕꯥ ꯌꯥꯍꯜꯂꯤ, ꯃꯁꯤꯅꯥ ꯃꯄꯨꯡ ꯐꯥꯕꯥ ꯀ꯭ꯕꯥꯂꯤꯇꯤ ꯃꯣꯅꯤꯇꯔ ꯇꯧꯕꯒꯤ ꯆꯦꯟ ꯑꯃꯥ ꯁꯦꯝꯃꯤ꯫
ꯗꯦꯇꯥ ꯔꯤꯂꯤꯑꯦꯕꯤꯂꯤꯇꯤ ꯁꯣꯌꯗꯅꯥ ꯂꯩꯍꯅꯕꯗꯥ ꯁ꯭ꯇꯦꯟꯗꯔꯗꯥꯏꯖ ꯇꯧꯔꯕꯥ ꯑꯣꯄꯔꯦꯁꯟ ꯃꯊꯧ ꯇꯥꯏ: ꯅꯨꯃꯤꯠ ꯈꯨꯗꯤꯡꯒꯤ ꯄꯥꯋꯔ-ꯑꯣꯟ ꯇꯧꯗꯨꯅꯥ pH 4.01, 6.86, ꯑꯃꯁꯨꯡ 9.18ꯗꯥ ꯁ꯭ꯇꯦꯟꯗꯔꯗ ꯕꯐꯔ ꯁꯣꯜꯌꯨꯁꯅꯁꯤꯡ ꯁꯤꯖꯤꯟꯅꯗꯨꯅꯥ ꯄꯣꯏꯟꯇ ꯑꯍꯨꯝ-ꯑꯣꯟ ꯇꯧꯕꯥ, ±0.02 pHꯒꯤ ꯃꯅꯨꯡꯗꯥ ꯑꯁꯣꯌꯕꯥ ꯑꯗꯨ ꯀꯟꯠꯔꯣꯜ ꯇꯧꯕꯥ; ꯃꯥꯄꯂꯒꯤ ꯃꯃꯥꯡꯗꯥ, ꯏꯂꯦꯛꯠꯔꯣꯗꯁꯤꯡ ꯑꯗꯨ ꯗꯤꯑꯥꯏꯑꯣꯅꯥꯏꯖ ꯇꯧꯔꯕꯥ ꯏꯁꯤꯡꯅꯥ ꯁꯦꯡꯗꯣꯛꯀꯗꯕꯅꯤ ꯑꯃꯁꯨꯡ ꯁꯨꯡꯗꯣꯛꯀꯗꯕꯅꯤ; ꯇꯦꯁ꯭ꯠ ꯇꯧꯔꯕꯥ ꯃꯇꯨꯡꯗꯥ, ꯏꯂꯦꯛꯠꯔꯣꯗꯁꯤꯡ ꯑꯗꯨ ꯈꯨꯗꯛꯇꯥ ꯃꯦꯟꯇꯦꯅꯦꯟꯁꯀꯤꯗꯃꯛꯇꯥ 3 mol/L ꯄꯣꯇꯥꯁꯤꯌꯝ ꯀ꯭ꯂꯣꯔꯥꯏꯗ ꯁꯣꯜꯌꯨꯁꯟ ꯑꯃꯗꯥ ꯂꯨꯄꯊꯣꯛꯀꯗꯕꯅꯤ꯫ ꯄ꯭ꯂꯥꯅꯥꯔ ꯏꯟꯗꯛꯁꯟ ꯏꯂꯦꯛꯠꯔꯤꯗꯁꯤꯡ ꯁꯤꯖꯤꯟꯅꯕꯅꯥ ꯗꯣꯎ ꯔꯦꯁꯤꯗꯦꯟꯇ ꯑꯦꯗꯖꯦꯁꯟ ꯍꯟꯊꯍꯜꯂꯤ, ꯁꯦꯡꯗꯣꯀꯄꯥ ꯑꯃꯁꯨꯡ ꯁꯦꯟꯅꯕꯒꯤ ꯃꯇꯝ ꯶꯰% ꯍꯟꯊꯍꯜꯂꯤ ꯑꯃꯁꯨꯡ ꯇ꯭ꯔꯦꯗꯤꯁ꯭ꯅꯦꯜ ꯒ꯭ꯂꯥꯁ ꯏꯂꯦꯛꯠꯔꯤꯗꯁꯤꯡꯒꯤ ꯄꯨꯟꯁꯤ ꯃꯍꯤꯡ ꯑꯁꯤ ꯁꯔꯨꯛ ꯑꯅꯤ ꯍꯦꯅꯒꯠꯍꯜꯂꯤ꯫ ꯏꯟꯇꯦꯂꯤꯖꯦꯟꯇ ꯄꯤ.ꯑꯩꯆ.ꯃꯤꯇꯔꯒꯤ ꯗꯦꯇꯥ ꯔꯦꯀꯣꯔꯗꯤꯡ ꯐꯉ꯭ꯀꯁꯟ ꯑꯁꯤꯅꯥ ꯇꯦꯁ꯭ꯠ ꯔꯤꯄꯣꯔꯇꯁꯤꯡ ꯃꯁꯥ ꯃꯊꯟꯇꯥ ꯁꯦꯃꯒꯠꯂꯤ, ꯃꯁꯤꯅꯥ ꯀ꯭ꯕꯥꯂꯤꯇꯤ ꯇ꯭ꯔꯦꯁꯤꯕꯤꯂꯤꯇꯤꯒꯤꯗꯃꯛ ꯗꯤꯖꯤꯇꯦꯜ ꯏꯕꯤꯗꯦꯟꯁ ꯄꯤꯔꯤ꯫
ꯕꯦꯀꯤꯡ ꯏꯟꯗꯁ꯭ꯠꯔꯤꯗꯥ ꯁ꯭ꯇꯦꯟꯗꯔꯗꯥꯏꯖꯦꯁꯅꯒꯤ ꯆꯥꯎꯈꯠꯂꯀꯄꯒꯥ ꯂꯣꯌꯅꯅꯥ, ꯄꯤ.ꯑꯩꯆ.ꯃꯤꯇꯔꯁꯤꯡ ꯑꯁꯤ ꯇꯦꯁ꯭ꯠ ꯇꯧꯕꯒꯤ ꯈꯨꯠꯂꯥꯌꯁꯤꯡꯗꯒꯤ ꯄꯨꯊꯣꯀꯄꯒꯤ ꯊꯧꯑꯣꯡꯗꯥ "ꯗꯤꯖꯤꯇꯦꯜ ꯅꯔꯚ ꯑꯦꯟꯗꯤꯡꯁꯤꯡ" ꯑꯣꯏꯅꯥ ꯁꯦꯃꯒꯠꯂꯀꯈꯤ, ꯃꯁꯤꯅꯥ ꯕ꯭ꯔꯦꯗ ꯄꯨꯊꯣꯀꯄꯒꯤ ꯊꯧꯑꯣꯡ ꯑꯁꯤ ꯑꯦꯝꯄꯤꯔꯤꯁꯤꯖꯃꯗꯒꯤ ꯗꯦꯇꯥ-ꯗ꯭ꯔꯥꯏꯚꯟ ꯑꯦꯞꯔꯣꯆꯇꯥ ꯇ꯭ꯔꯥꯟꯁꯐꯣꯔꯝ ꯇꯧꯕꯗꯥ ꯊꯧꯅꯥ ꯍꯥꯞꯂꯤ꯫ ꯀꯟꯖꯨꯃꯁꯟ ꯑꯄꯒ꯭ꯔꯦꯗ ꯇꯧꯕꯒꯤ ꯃꯇꯨꯡ ꯏꯟꯅꯥ, ꯁꯥꯏꯟꯇꯤꯐꯤꯛ ꯇꯦꯁ꯭ꯇꯤꯡ-ꯗꯥ ꯌꯨꯝꯐꯝ ꯑꯣꯏꯕꯥ ꯀ꯭ꯕꯥꯂꯤꯇꯤ ꯀꯟꯠꯔꯣꯜ ꯃꯣꯗꯦꯜ ꯑꯁꯤ ꯄꯣꯠꯊꯣꯀꯁꯤꯡꯒꯤ ꯀꯝꯄꯤꯇꯤꯇꯤꯕꯅꯦꯁ ꯍꯦꯅꯒꯠꯍꯟꯅꯕꯥ ꯕꯦꯀꯔꯤꯁꯤꯡꯒꯤꯗꯃꯛꯇꯥ ꯃꯔꯨꯑꯣꯏꯕꯥ ꯇꯦꯛꯅꯣꯂꯣꯖꯤꯒꯤ ꯁꯄꯣꯔꯠ ꯑꯃꯥ ꯑꯣꯏꯔꯦ꯫
