Bread Bread those things always look very attractive, classification is also more trouble. Where to buy bread points. Compare, you made what common mistakes? ◆ Press Uses: can be divided into "staple bread" and "dessert bread" categories ◆ Press texture: can be divided into "soft bread", "crispy bread", "spongy bread" and "hard bread" category 4 ◆ press materials: can be divided into white bread, whole wheat bread and multigrain bread 3 classes from the heat, the skin crisp crisp bread with the lowest calorie, because this kind of bread is not sweet, sugar, salt and fat are small, After baking table crispy hard, hot food very tasty. French and Russian staple bread "big bus out" fall into this category, nutritional value and bread broadly similar. Hard bread and soft bread, add eggs, sugar, milk, oil and other materials honey bread, different only added moisture. Kids love the "toast", "bread and butter" and most of the colors are all soft bread dessert bread. About 15% of soft sugary sweet bread, oil about 10%, toast some more. But since joined the eggs and milk, have higher nutritional value, suitable for baby to eat. Bread highest heat is spongy bread, also called "Danish bread." It is characterized by joining 20-30% of butter or "shortening", can form a special layered structure, often made of croissants, raisin flat pack, chocolate cakes and other packages. It is crisp and soft palate, very tasty, but because of too much saturated fat and calories, and may contain very detrimental for cardiovascular health, "trans fatty acids." To try to buy less of such bread making bread by hand, preferably one week more than one. How to identify the quality of flour high gluten flour, whole wheat flour, low-gluten flour ...... Today, all kinds of packaging on the market, different types of flour regarded dazzling tricks. So, we in the purchase of flour, quality should gnaw identify? A look at the color of the flour, the flour is to determine the color of flour grade basis. High grade flour, color white fine, no noise, no bran stars; and then followed by low-grade flour. Color was creamy or yellowish flour is durum wheat bread with more reason, it is generally higher gluten content. Two smell good smell of Wheat flour, while high temperatures or stored for too long grain flour because the aging, there will be the smell, taste sticky. If you smell the strong smell of dust, certainly Chen faces or add too much excessive material. In the daily purchase of bread production technology, if your sense of smell, you can take a small amount of flour directly to smell the odor, were identified; if poor sense of smell, you can directly add hot water and stirred flour smell the smell, if the smell is Straw, Wheat flavor, indicating flour processing time is not long, good quality, too much additive was not added. Mishina hand to take a little flour on the mouth, if Ya Chen phenomenon, indicating flour sediment concentration is high; if the taste of sour, should determine flour high acidity. Of course, can also be processed by the taste of cooked food were identified, normal flour made from cooked starch taste of "back to the fragrance", delicate taste; if the taste Ya Chen, the high silt content in flour. Four kneading flour grasping a little Push pinch if flour in powder form, no grainy, let go after the flour also will spread not caking, it can determine the moisture content of the flour moderate. If after pinching, easily into the group, caking, sticky, it can determine the flour contains high moisture, the case of hot weather, easy to heat, moldy. Good hand twist when the flour is also soft, smooth feel too much is a problem. Handmade bread | breadmaking Huludao | Shenyang dollars provided by the music of dollars Sujiatun District of Shenyang City, Dole Food processing plants. Sujiatun District of Shenyang City, Dole Food processing plants dollars (www.meijinle.com) (www.meijinle.com) strong, credible, cakes and biscuits in Shenzhen, Guangdong province and other industries has accumulated a large number of loyal customers. The company better work attitude and constantly improving innovative ideas will lead Dole dollars into the brilliant and you work for a better future!