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Company News
2025-04-30
Are these common preservatives in pastries and bread actually "invisible assassins"?
Sodium dehydroacetate is a common preservative
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
A snack report released by global food giant Mondelez International shows that 61% of adults find it unimaginable to live without snacks.
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?
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?
"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.