Yihao Classroom
27
2016-02
Ways to control the aging of bread
There are several methods that can be used to control the aging of bread and extend the shelf life. The function of these methods is only to extend the shelf life of bread and prevent excessive aging.
2016-02-27
27
2016-02
Methods for controlling bread staling
Both hot and frozen storage can prevent the staling of bread products and extend their shelf life. Continuously heating bread products to maintain a higher temperature, such as 40-60℃ or slightly lower, keeps them soft for a longer time, especially useful in cold winter weather. However, high temperatures can easily lead to mold and spoilage, as well as loss of moisture and aroma. Freezing is another method; the temperature must be lowered to -20℃ or below to prevent rapid staling, and the freezing and thawing speeds cannot be too slow. This method is energy-intensive and, under current conditions, is not very cost-effective.
2016-02-27
27
2016-02
Ways to control the aging of bread
There are several methods that can be used to control the aging of bread and extend the shelf life. The function of these methods is only to extend the shelf life of bread and prevent excessive aging.
2016-02-27
27
2016-02
Methods for controlling bread staling
There are several methods to control bread staling and extend its shelf life. These methods only prolong the bread's preservation period and prevent rapid staling. Both heat and freezing can prevent bread from staling and extend its shelf life. Continuously heating bread products to maintain a higher temperature, such as 40-60℃ or slightly lower, keeps the bread soft for a longer time, especially useful in cold winter weather. However, high temperatures can easily lead to mold and spoilage, and also cause loss of moisture and aroma.
2016-02-27
18
2016-02
Whether it is soft bread (such as toast, various types of sweet bread) or hard bread (European bread such as French bread)
2016-02-18
18
2016-02
Fragrances -- There are oily, alcoholic, aqueous, powdery, concentrated and synthetic types, with varying concentrations and usage amounts. Please check the instructions before use to determine the appropriate amount. Spices -- Mostly made from plant seeds, flowers, buds, bark, and leaves, they have strong flavors and are used as seasonings. For example, cinnamon powder, clove powder, cardamom powder, and prickly ash leaves.
2016-02-18
26
2016-01
Jinan Food Industry Association was established in 1981 with the approval of the municipal government. The purpose of the association: government guidance, enterprise main body, industry self-discipline, and cooperative development. Basic tasks: serving enterprises and serving government decision-making.
2016-01-26
21
2016-01
The new trend of biscuits, the shape of Jiangzi will be a big hit!
The main source of income for most bakery shops is cakes and bread, and biscuits are only sold as a small category. But it is undeniable that, as the most popular snacks for the whole people, the demand for biscuits is still quite large, especially for the Chinese New Year gifts,
2016-01-21
21
2016-01
The new trend in biscuits, this purple design is sure to be a big hit!
Most bakeries' main source of income comes from cakes and bread, with biscuits only sold as a small complementary category. However, it is undeniable that biscuits, as the nation's most popular snack, are still in high demand, especially during the Lunar New Year when they are given as gifts; their sales volume is considerable. The latest trends in biscuits for 2016 have been released, with a large wave of new product designs emerging; shop owners should take note.
2016-01-21
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)