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Teach you how to "adjust" European bread to make its texture more beautiful!

With the push for healthy eating, the buns on bakery shelves outsell other breads. Their unique large size and variety of shapes, as well as the texture of the surface are very attractive.

The unclear texture of bread will not attract the attention of customers. If we encounter the following problems, As the most professional China's Dry Yeast manufacturer ,Bailin Group tells you how to effectively avoid them?

Inappropriate gluten strength (too strong or too weak): It is recommended to use a combination of high-gluten flour and low-gluten flour, adding improvers to make the flour more stable, and quickly stirring the flour to change the dough gluten

Dough Crust: To cover the dough, increase the amount of steam

The dough is too soft or too hard: adjust the amount of water added and add improver

Excessive proofing: Fermentation is the key, the dough should be raised to 8 minutes for the second time, the surface is firm, moist but not wet, it is not sticky and elastic when pressed, it is best to sprinkle flour at this time and cut the bag. At the same time, check the temperature setting of the proofer and reduce the proofing time and temperature

Poor scribing (too deep or shallow edge): Steady, accurate and fast are the keys. Before cutting the bag, think about the shape, focus on the part, cut the knife quickly, and do it in one go. Depending on the size of the bread, the ideal depth can be between 0.6-1.3cm

Excessive steam: reduce the amount of steam

Solution:

Bread improver can effectively improve the strength of the dough, increase the volume, make the bread skin appear bright golden yellow, dough workability and fermentation endurance, fully improve the impact of flour quality on the chef, especially for the improvement effect of European bread dough obvious.

At the same time, with the TOP BAKER high-Instant Dry Yeast (low-sugar type) carefully selected by the R&D staff, the fermentation power is more durable than other brands of yeast under the same formula, and the stamina is stronger. Improves the overall appearance and volume of the finished loaf, ensuring a clear, textured, consumer-friendly loaf of bread.

The baguette with the addition of highly Active Dry Yeast (low sugar type) + improver produced by Bailin Group has a crispy outer skin and a soft inner core.