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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 (1216h) enhances flavor, while fast fermentation suits mass production.
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Fujian Ranli Food Group Co., Ltd.
Dongyuan Development Zone, Longhai District, Zhangzhou City, Fujian Province, China