[How to choose a good bread] store ingredients and production methods is crucial. With good natural ingredients, figure out a good fermentation time, master of touch and temperature control, finally add the baking time to master. One into the bakery, if the faint smell of natural Wheat, rather than intense aroma of butter flavor. European wheat bread delicious natural flavor flexible, organized and meticulous, of mouth good, crispy skin. Soft bread is soft Q, structured. Hard bread ingress of solid, more chewing the fragrant, from Chunchi Jian flour slowly exudes aroma. I learned to see the appearance of soft bread: bread with pineapple, red bean bread represented. Skin must be slightly shiny and partial caramel color, while the appearance of bread to be full, must be flexible when Xieqi better. If excessive baking can cause skin hard or dry. Most will be slow as the representative of the French baguettes, jacket Cracked better, lighter color brown, like the need for crisp, when light pressure of bread surface, there 嘎滋 voice, but pressed down: hard bread slow recovery elastic, cut bread, sections need to see clear pores. European breads: min sugar, sugar, natural yeast bread, Continental, sugar must Wheat Sauvignon, rugged surface texture, skin and brittle, moist inside, holes distributed sizes (which is hand-made baking characteristics). Sugar, there are walnut, cranberry and other flavors, other than the selection of thin incense, Wheat elegant for the last election. Representative natural yeast bread is Italian fruit bread, the advantage for a long time make it a fruit aroma, not aging, the purchase must be natural fruity aroma better. Emulsifier bread cake "lasting freshness" Earlier, according to media reports, in the bakery to buy bread, even into the next day, the taste is still very soft, "secret" that called S5000 bread improver bread food additive, it is the most The main function is to prevent the aging of starch honey bread making, such additives containing emulsifiers, though it is legal food additive, but usage is allowed in the amount of flour 0.5% to 2%. Some experts said that bread production methods, most people can easily eat emulsifier catabolism, but if the liver function of poor people, especially the elderly bread cake, eat at increased risk of suffering from cardiovascular disease. Interviewed found hollyland, bread Xinyu and other pastry, as well as a supermarket selling bread area, do see emulsifier figure in bread products. Which, on a certain brand of a radish toast packaging list of ingredients, food additives lists: diacetyl tartaric acid esters Mono, vitamin C, α- amylase, xylanase, stearoyl lactylate . This is one of diacetyl tartaric acid esters Mono, stearoyl lactylate is an emulsifier, allows you to add to the pasta in. A supermarket selling a maple syrup taste of natural sourdough bread, there are eye-catching words "lasting freshness" on the package, the list of ingredients also showed added emulsifier diacetyl tartaric acid esters Mono. In addition to bread, consumers often buy some snacks, such as "Pan Pan" Dorayaki, French bread, "clubbing" raisin cake, which also marked added emulsifiers glyceryl stearate, a production Since Japan's "Kamiya" red chicken cake, add soy lecithin emulsifier was modified. Professional bread making, bread making Fushun, US dollars provided by the Dole Food Factory 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!