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 must not exceed 10% of the specified weight, off-plot in centimeters. Bread child living with length x height x width to calculate the volume, 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 little bread manufacturers, do not focus not born small bread, not white , no spots. Put clean surface impurities, 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. How much bread taste and moisture and oil relations vice material is the key to determine the use of good or bad taste bread basic materials: flour, water, yeast, salt making French bread called light taste of bread. In contrast, the basic material for a large number of butter or shortening, sugar, eggs, bread, etc., called the strong taste of bread. Light taste of bread, some embedded vice material, with aromatic salt to taste, it is suitable for as a staple food. Strong taste of bread, because the material containing a large number of deputy small sugar bread, so eat up the taste is very soft and have a fluffy. However, too much content deputy material, it may cause endoplasmic reticular structure is difficult to form, and yeast fertility will diminish. Making a strong taste of homemade bread, sometimes small bread, kneading time is longer, the amount of yeast must also be more than the light taste of bread. Bread according to moisture or fat content ratio is different, and change a variety of different types of bread in the water (including the water contained within the grease included) how much content is the key to determine good or bad taste. Bread wholesale | USD Dole (certified) | Yingkou bread provided by the Shenyang City Sujiatun District of dollars Lok food processing plants. Sujiatun District of Shenyang City Music dollars in food processing plants (www.meijinle.com) (www.meijinle.com) Guangdong Shenzhen, cakes and biscuits leaders, over the years, the company is implementing the scientific management, innovation and development, the principle of honesty and trustworthiness , the maximum meet customer needs. Dole leadership in dollars with the staff warmly welcome all inquiries negotiations to create dollars Dole better future.