Raisins are a good partner sweet and sour raisin bread is used to mix with bread fruit, the most representative of a material. Here we will introduce some common raisin varieties. 1. The California Raisins most representative of a raisin. High sugar content, without any preservatives that can remain fresh. In addition, if the raisins frozen, its flavor, color and nutritional value can be stored for up to 15 months 2. Salta raisins in a short time that the sun is complete, so the color is subdued, which is characterized by 3. Fuxin currants blackcurrant known breadmaking steps sun by a mountain grapes. Because of the smaller particles, it is suitable for production of donuts and scones 4. Integrated raisins in a pastry shop that you can buy to Salta raisins, green grapes and raisins, etc. 5. Lamb Jiuzi mixed with rum raisins Jiuzi raisins. Because it can be stored in the bottle, so the shelf life is longer. Suitable for production of vanilla ice cream or decorate cakes surface Moreover, not only are raisins, used to mix with bread fruit, we have to use dried fruit. The reason is that fresh fruit aromas less prominent step outside Fuxin bread, flesh contains water, it is easy to let the dough becomes clammy. Bread emulsifier does not harm human Associate Professor of Food Science and Nutritional Engineering, China Agricultural University, Zhu Yi told reporters, "Bread in the production process are generally emulsifier to join" because there are a lot of emulsifier effect, you can put water and oil are connected, reduce the surface tension of the water and oil to form a stable "oil in water" or "water in oil" of a state, do so out of bread will not appear Fuxin collapse rack bread-making step, soft Fuxin bread-making step, shiny. If not emulsifier, put two days will harden aging bread, bread plus emulsifier is equivalent to the "anti-aging agent" and "preservative" bread of the core is not easy to aging. Zhu Yi said that, in addition to bread, cakes, other baked food emulsifier which will also play a leavening effect. Emulsifiers currently on the market, in general, the security is very good, so most do not specify the allowed daily intake, some emulsifier itself from the food. Consumers worried that if businesses want to add the emulsifier how to do it? Zhu Yi said that it will affect the emulsifier adds a bread flavor and taste, but also increase the cost of business, no need to add excess for businesses. Therefore bread emulsifiers into the body, will not cause damage to human health, consumers do not have to talk about "Tim" discoloration. Learning breadmaking dollars _ Dole Food (online consultation) _ Fuxin bread 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.