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 natural handmade aroma of salted bread, very suitable for as a staple food. Thick bread recipe for bread by hand, due to the large number of vice-containing material, so eat up the taste is very soft and have a fluffy. However, the Deputy material content is too artisan breads, it could lead to endoplasmic reticular structure is difficult to form, and yeast fertility will diminish. When making a strong taste of 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. [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 handwork homemade bread, 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. Health artisan breads dollars _ Dole Food (online consultation) _ artisan breads provided by Sujiatun District of Shenyang City Music dollars in food processing plants. Sujiatun District of Shenyang City Music dollars in food processing plants (www.meijinle.com) (www.meijinle.com) is Shenyang, 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.