Welcome to Sheang Lien

Application

Equipment's application is a comprehensive resource for the bakers and chefs we serve. This publication focuses on the latest baking trends, techniques and strategies designed to help your bakery or restaurant succeed.

With each installment, one of our experienced bakers or field experts will help provide valuable insight via exclusive blog posts, videos and other rich media content.

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  • Bakery Shop Solution

    Sheang Lien's equipment can be well prepared for overall at initial period of investment, reduce the manpower demand and meet the demands of each customer. The automatic and high quality machines provide the effective control to upgrade the products quality and also increase productivity and save expenses. The main feature of our production line is capable to coordinate market demands & changing, to adjust productivity and suitable for various bread products making to achieve the goal of new business opportunity.Customizes and tailors specific bakery with respect to planning and designing to meet the demand of each customer. Depending on the local culture, taste, and market, Sheang Lien will assist in the selection of your baking items, and production capacity. We manufacture varieties of baking equipment, and will recommend only the suitable machines to run your bakery smoothly.Sheang Lien offers different plans for each different bakery Individual planning based on the venue and the bread products neededIn the feedback of customers, those adopted Sheang Lien's scheme and equipment The average number of coming customers increased 220% Bread production costs reduced 35% 70% increase in production efficiency Reduced staff costs 30%Shean Lien accompanied many well-known bread and dessert shops, growing from a small, unprofessional bakery to a central factory with more than 15 stores. In the future, we expect to accompany more owners to expand to such a scale.


  • How Baguettes are Made

    Metric Recipe * Water: 9.04 kg * Bread Flour: 13.12 kg * Yeast (Dry): 90g * Salt: 302gStandard Recipe * Water: 19.95 lb. * Bread Flour: 28.92 lb. * Yeast (Dry): .20 lb. * Salt: .66 lb.


  • How Brioche are Made

    Metric Recipe * Bread Flour: 2,310g * High Gluten Flour: 690g * Water: 290g * Eggs: 1,470g * Salt: 75g * Sugar: 360g * Yeast (Fresh): 150g * Butter: 1,500gStandard Recipe * Bread Flour: 5 lb. 1.6 oz * High Gluten Flour: 1 lb. 8.3 oz * Water: 10.24 oz * Eggs: 3 lb. 3.84 oz * Salt: 2.66 oz * Sugar: 12.64 oz * Yeast (Fresh): 5.28 oz * Butter: 3 lb. 4.8 oz


  • How Croissants are Made

    Metric Recipe * Milk: 2.942 kg * Bread Flour: 4.599 kg * Yeast (Dry): 112g * Sugar: 447g * Salt: 112g * Butter: Softened for mixture into dough 559gStandard Recipe * Milk: 6.49 lb. * Bread Flour: 10.14 lb. * Yeast (Dry): .25 lb. * Sugar: .99 lb. * Salt: .25 lb. * Butter: Softened for mixture into dough 1.23 lb. * Butter: Reserved for butter block 2.551 kg * Butter: Reserved for butter block 5.62 lb.


  • How to Make Sour Dough Bread

    Metric Recipe * Flax Seeds: 525g soaked in approximately 175g of water. * Sunflower Seeds (Toasted): 300g * Sesame Seeds (Toasted): 150g * Water: 880g * Bread Flour: 1.925 kg * Whole Wheat Flour: 200g * Salt: 58g * Sourdough Starter: 845gStandard Recipe * Flax Seeds: 1 lb. 2.5 oz. soaked in approximately 6 oz. of water. * Sunflower Seeds (Toasted): 10.5 oz. * Sesame Seeds (Toasted): 5.3 oz. * Water: 1 lb. 15 oz. * Bread Flour: 4 lb. 3.9 oz. * Whole Wheat Flour: 7 oz. * Salt: 2 oz. * Sourdough Starter: 1 lb. 14 oz.


  • How Challah are Made

    Metric Recipe * Bread Flour: 2.51 kg * Granulated Sugar: 225g * Egg Yolks: 190g * Whole Eggs: 350g * Butter: 190g * Whole Milk: 850g * Salt: 50g * Yeast (Dry): 35gStandard Recipe * Bread Flour: 5 lb. 8.5 oz. * Granulated Sugar: 8 oz. * Egg Yolks: 6.7 oz. * Whole Eggs: 12.34 oz. * Butter: 6.7 oz. * Whole Milk: 1 lb. 14 oz. * Salt: 1.7 oz. * Yeast (Dry): 1.23 oz.



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 About Us

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