Industry News

Bread and cake are very different, the main ingredients of bread is high gluten flour, butter, yeast;The main ingredients of sugar cake are low-gluten flour, vegetable oil or butter. The protein content of high-gluten flour is higher than that of cake. Bread is generally made with high-gluten flour.

The bread needs three fermentation stages. The first fermentation is the normal temperature fermentation of the dough after adding various ingredients. The dough will roughly become 2.5 times of the original.After the first fermentation of the dough, the dough will wake up in the middle, which will take about 15 minutes.After waking up, they can be made into a variety of their favorite appearance and then put them into a baking pan. After controlling the temperature and humidity, they will conduct the final fermentation, which will take about half an hour.

The dough is not one hundred percent wake up success, the temperature of the dough, oil content, the amount of salt and so on will affect the wake effect, beyond a wake failed in the process, first of all, we must carry on the activity of yeast detection, ready to less than half a cup of warm water, and finger temperature, almost a little sugar, first slowly stir well, and adding suitable amount of dry yeast, and let stand for observation, if the float bubble a lot of activity is very good, if the bubble is not obvious, then the activity of yeast is not too good.

After the dry yeast is bagged, the opening is sealed tightly, and then stored in the refrigerator (or in a low-temperature dry place) to preserve the activity;Half dry yeast 18 degrees below zero (minus 12 ℃ to 23 ℃ below zero) frozen environment;Yeast 0 ~ 4 ℃ (no more than 6 ℃) cold storage environment can keep 45 days (not frozen).