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Are these common preservatives in pastries and bread actually "invisible assassins"?

2025-04-30

Are these common preservatives in pastries and bread actually "invisible assassins"?

Sodium dehydroacetate is a common preservative

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Why do young people prefer Chinese pastries?

2025-04-30

Why do young people prefer Chinese pastries?

Young people who love traditional culture have a special fondness for Chinese pastries.

New and old snack competition

2025-04-30

New and old snack competition

A snack report released by global food giant Mondelez International shows that 61% of adults find it unimaginable to live without snacks.

5 eggs and 1 bowl of flour, easily make a soft and delicate cake without collapsing or shrinking, achieving success in one go

2025-07-29

5 eggs and 1 bowl of flour, easily make a soft and delicate cake without collapsing or shrinking, achieving success in one go

Bakery has entered into thousands of households, and many young people can easily make delicious western Dim sum or Chinese pastry. Cake, can be said to be a nightmare for many people, especially Qi Feng cake, which has failed many times and is jokingly referred to as the "crazy cake".

In depth analysis of pastry food licensing and global industry trends

2025-07-29

In depth analysis of pastry food licensing and global industry trends

Pastry products include pastries processed on-site through baking techniques and pre packaged steamed pastries. According to the "Measures for the Administration of Food Business License"

Innovation in frozen dough technology

2025-07-29

Innovation in frozen dough technology

Flash-freezing at -35°C preserves fermented dough for 45 days. Thawed bread scores only 7% lower in taste tests but saves 60% labor costs.

Why do European contractors want to Steamed sandwich?

2025-07-29

Why do European contractors want to Steamed sandwich?

Scoring bread before baking isn't just decorative – it controls expansion. Ideal cuts are 0.5-1cm deep at 30° angles. Shallow cuts cause irregular bursting.

Is sugar free bread really sugar free?

2025-07-29

Is sugar free bread really sugar free?

"Sugar-free bread" means no added sucrose, but starch still converts to sugar. Diabetics note: 100g contains ~45g carbs, with only 15% lower GI than regular bread.

The Secret of French Hymn Levels

2025-07-29

The Secret of French Hymn Levels

A perfect croissant has 27 layers! By laminating butter and dough, steam from butter during baking creates crispiness. Pro tip: Use 82% fat butter and keep dough below 18°C.

The Science of Dough Fermentation

2025-07-29

The Science of Dough Fermentation

The secret of quality bread lies in fermentation. Yeast works best at 26-28°C, converting sugar into CO₂ and alcohol to make dough rise. Slow fermentation (12-16h) enhances flavor, while fast fermentation suits mass production.

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Fujian Ranli Food Group Co., Ltd.

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