Quality indicators bread bread quality testing by sensory evaluation, physical and chemical identification and health bread identification of the decision. Optionally five boxes of bread, two loaves of bread each box drawn, taking a total of 10 bread as a sample. Sensory evaluation is usually examine its appearance and inner quality. The first observation of its shape and color, and then cut the bread observe its internal situation and the connections inside the epidermis, the final determination of bread smell, taste and hygiene. Of bread into the store to make more sense to check. Appearance with 000 grams of weight on the pan flat prematurely weighing. 10 of the total weight of the bread should be above or below the weight ± 3% maximum or minimum weight shall not exceed 10% by weight of small bread factory, off-plot in centimeters. Bread child living with length x height x width calculation of its small size bread, round bread with a high x diameter to calculate the volume. Its volume should meet the standard requirements. Bread trough should form two of the same size, shape circular bread should round, correct form, not spread sheet, take the side of not more than one quarter of the total length of the circumference. Compare color samples in accordance with standard colors, special flour bread top appear before golden yellow, bright, and around the bottom was Di yellow, standard flour bread appear before the top-right, yellow, bright old-fashioned bun, no coke no students, no white, no spots. Put clean surface impurities sugar buns, sides and bottom suburbs without oil and impurities. No inclusions within, without visible impurities, debris. Packaging products, packaging should be product name, grade, number was, manufacturing date and shift, group. Tight packaging, logo upright, packing neatly, not crowded not pressure. Bread is best not refrigerated fresh bread on the refrigerator saved, it is easy to become "old", and so when you eat out, you will find it dry and hard, but also easy dregs children. This is because the cold makes the starch flour occurred aging. Research shows that when stored at lower temperatures, bread curing speed; on the contrary, more than the 30 ℃, it will affect the color of bread, nutrition and taste. 18 ℃ ~ 25 ℃ is the most suitable storage temperature bread, refrigerators and freezer temperature is about 2 ℃ ~ 6 ℃, will accelerate the aging of bread. Note, however, add a lot of sugar and fat in butter with bread stuffing, best stored in the refrigerator, otherwise perishable. Bread manufacturers | Panjin bread | USD Dole Food processing plants supplied by Shenyang Sujiatun District of dollars Lok 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!