Baking time (min)b
|
Water added (ml/10
g)c
|
Baking temperature (℃)d
|
Agitation time (min)e
|
Sieve meshf
|
Brine added (ml/10 g)g
|
Brine concentration (%;
w/w)h
|
Agitation temperature
(℃)i
|
0.0 |
0.00 |
90 |
0 |
80 |
0.00 |
2.00 |
24 |
2.0 |
0.50 |
95 |
20 |
100 |
0.50 |
4.00 |
30 |
4.0 |
1.00 |
100 |
30 |
150 |
1.00 |
6.00 |
40 |
6.0 |
1.10 |
105 |
40 |
200 |
1.10 |
7.00 |
50 |
7.0 |
1.20 |
110 |
50 |
250 |
1.20 |
8.00 |
60 |
8.0 |
1.30 |
120 |
60 |
300 |
1.30 |
9.00 |
- |
9.0 |
1.35 |
- |
- |
- |
1.40 |
10.00 |
- |
10.0 |
1.40 |
- |
- |
- |
1.50 |
- |
- |
- |
1.45 |
- |
- |
- |
1.60 |
- |
- |
- |
1.50 |
- |
- |
- |
1.70 |
- |
- |
- |
1.60 |
- |
- |
- |
1.80 |
- |
- |
- |
- |
- |
- |
- |
1.90 |
- |
- |
- |
- |
- |
- |
- |
2.00 |
- |
- |