Yihao Classroom
29
2016-06
18
2016-06
Butter, butter, butter, what is the relationship between them?
Speaking of butter, everyone is familiar with it. Even if I have never seen butter, I have eaten all kinds of butter bread and butter biscuits. However, many people still don't know that butter is actually a dairy product.
2016-06-18
18
2016-06
What is the relationship between butter, ghee, and cream?
Speaking of butter, everyone is familiar with it. Even if you haven't seen butter, you've eaten all sorts of butter bread and butter cookies. However, many people don't know that butter is actually a dairy product. Butter, in Taiwan it is called 奶油 (cream), and in Hong Kong it is called 牛油 (cow oil). According to the national standard for food safety in China, butter corresponds to 黄油 (butter) or 奶油 (cream), while cream corresponds to 稀奶油 (light cream).
2016-06-18
14
2016-06
Flour is always a biological product. Although the miller will do his best to stabilize the product, there are inevitably differences. Such differences depend on the experience and skills of the baker to adjust.
2016-06-14
14
2016-06
Flour is always a biological product. Although millers do their best to stabilize the product, variations are inevitable. These variations rely on the baker's experience and skills to adjust. These adjustments require pre-testing the properties of the flour. The more flour stored, the less testing and adjustment is needed, product consistency can be extended, and flour in the maturation transition period is less stable than fully matured flour.
2016-06-14
21
2016-05
The 19th Shanghai Bakery Exhibition in 2016 "Yihao has you infinitely moved"
The annual Shanghai China International Baking Exhibition has long become an indispensable annual event in the Chinese food industry. Yihao Grease set up a booth with its own characteristics at the exhibition. The booth was extremely lively and attracted the attention of many exhibitors.
2016-05-21
21
2016-05
15
2016-05
Experts explain the correct use of grease
The function of fat in bread: It has been discussed above that bread can be made without fat, but from the perspective of product quality requirements, only proper use of fat can make ideal breads. Adding oil when mixing the dough will form a monomolecular film at the interface of gluten and starch,
2016-05-15
15
2016-05
Expert explanation of the correct use of oil and fat
As mentioned above, it is possible to make bread without fat, however, from the perspective of product quality, only with the proper use of fat can a variety of ideal breads be made. Adding fat during the mixing of the dough will form a monomolecular film at the interface of gluten and starch, which is closely combined with the gluten and is not easily separated, making the gluten softer, increasing the gas retention of the dough, increasing the volume of the bread, inhibiting the bread structure, increasing the gloss of the bread crust, making the bread soft and delicious, and improving the nutritional value of the bread.
2016-05-15
21
2016-04
Still having a headache because the product cannot be sold out?
The above is a conversation between a salesperson of a bakery and a customer. I believe that the bosses have encountered such a similar situation. It coincides with a certain period of time that a certain product is always in short supply, and I have done product planning, but the effect is not great.
2016-04-21
WeChat Public Number
Shandong Yihao Food Co., Ltd
Telephone:86-531-86933666
Fax:86-531-86937666
Mailbox:yihaoyouzhi@163.com
Website:www.yihaoyouzhi.com
Address: Daqiao Economic Development Zone, Tianqiao District, Jinan City (Yihao Food Industrial Park)