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Baking Knowledge -34

2019-08

Baking Knowledge -34 "Secrets" of Baking that Must Be Said

Why do people become more and more like gods with the same recipe and steps, while you are still baking Xiaobai? If you don't open your mind, the Great God will go further and further, and you will always be white and tender. So why not get a few simple and practical skills and bury yourself deeper and deeper in the baking pit. When did baking begin on Earth? What is the formula for the percentage of ingredients in bread making during the ancient Greek period of 5 or 6 centuries BC? Total weight of ingredients/total weight of flour * 100%=ingredient% 3. What is the role of oil in baking? It can shorten the length of the gluten, wrap the cake to lubricate the gluten, and prevent the gluten from sticking together. 4. What should be paid attention to when mixing raw materials? ① Before adding wet ingredients, stir the dry ingredients evenly When dry and wet ingredients are mixed alternately, the first and last ingredients are always dry ingredients Once the dry ingredients are added, do not over mix. Stir at low speed until fully mixed. ④ When two ingredients need to be folded and mixed, the lighter density ingredient should be placed on top, and the two ingredients should be folded and mixed with very light force. 5. Why shouldn't bread be refrigerated? From the moment bread is baked, aging begins, with loss of moisture and chemical changes in starch structure. This change occurs faster during refrigeration, and almost stops during freezing. 6. Is bread flour the same as high gluten flour? Bread flour contains about 12% protein, while high gluten flour should be above 14%. 7. The role of sugar (sweetener) in baking? ① Increasing sweetness and aroma ② Softening gluten structure and delicate tissue ③ Increasing surface color ④ Maintaining moisture and extending shelf life ⑤ Mixing with oil can be used as an emulsifier, and mixing with eggs can be used as a foaming agent ⑥ It is the target of yeast action 8. In bread making, an equal amount of milk is not equal to an equal amount of water. Fresh milk contains 88% -91% moisture, while the remaining solid substances are protein, lactose, and minerals. Therefore, if milk is used instead of water in the formula, it is necessary to add a little more to prevent the dough from becoming too dry. 9. What grades can eggs be classified according to their weight (with shells)? Huge 70g, oversized 64g, large 57g, medium 50g, small 43g, and extremely small 35g. 10. What happens if the amount of flour and sugar is not correct? Too much flour can cause the cake surface to break. Too much sugar in a cake can cause it to scorch, while too little can make the texture harder. 11. What are the two types of baking powder? What are the characteristics? ① Single effect baking powder: Immediately produces gas when exposed to water and is only used for products that are immediately baked after stirring Double effect baking powder: At low temperatures, some gas is released, and the reaction is complete only after heating. After the batter is prepared, it can be left for a period of time. 12. Can gelatin powder and tablets be replaced with each other? Yes, except for different processing methods, its effect is exactly the same, 1 teaspoon gelatin powder=2.8g

Baking Knowledge -34

2019-05

Baking Knowledge -34 "Secrets" of Baking that Must Be Said

Why do people become more and more like gods with the same recipe and steps, while you are still baking Xiaobai? If you don't open your mind, the Great God will go further and further, and you will always be white and tender. So why not get a few simple and practical skills and bury yourself deeper and deeper in the baking pit.

A must have for a baker, share 26 very useful baking techniques

2019-03

A must have for a baker, share 26 very useful baking techniques

Sometimes baking still requires the following techniques and knocking on the door, in order to help you create your work faster and better. Here are a few baking tips, hoping to help everyone better make products!

Baking tips - talk about the commonly used sugars in baking

2018-12

Baking tips - talk about the commonly used sugars in baking

Hualong.com, May 15, 2017 News: Fine granulated sugar, coarse granulated sugar, soft white sugar, sugar powder? For those who have just come into contact with baking, let alone the complex array of dairy products, this sugar alone can make people feel confused.

Four ways to make dessert healthier

2018-11

Four ways to make dessert healthier

Cake, biscuits, chocolate and other desserts are all the favorite foods for girls. However, frequent consumption of desserts not only increases weight gain but also leads to elevated blood sugar levels. Therefore, we have mastered the methods of eating desserts. Below, we will tell you how to eat desserts more healthily. 1. The best time to eat desserts

Forecast and Analysis of the Development of China's Food Manufacturing Industry from 2017 to 2021

2017-04

Forecast and Analysis of the Development of China's Food Manufacturing Industry from 2017 to 2021

The practice of relying solely on investment, especially government investment, to drive the economy has resulted in severe overcapacity, which is now difficult to sustain. The government has instead adopted policies to expand domestic demand. The key to expanding domestic demand is to pay attention to people's livelihoods. Benefiting from the national policy of expanding domestic demand and the rigid demand of the food industry itself, China's food manufacturing industry will maintain stable growth.

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