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Key Issues in Bread Fermentation

Key Issues in Bread Fermentation

Kneading — Bulk Fermentation — Degassing —Dividing Dough into Portions — Rounding —Resting — Shaping — Final Fermentation —Baking

26

2025

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11

What Are the Common Problems When Making Steamed Buns?

What Are the Common Problems When Making Steamed Buns?

If steamed buns aren’t cooked properly, they’ll not only taste bad but also look unappetizing. But why do results vary even when using the same steaming method?

21

2025

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11

How to Test the Activity of Yeast

How to Test the Activity of Yeast

New bakers often struggle with dough that won’t rise. Dough temperature, oil content, and salt amount can all affect how well and how fast dough ferments, while expired (or inactive) yeast is one of the most common reasons.

21

2025

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11

Desiccated coconut and purple potato bread

Desiccated coconut and purple potato bread

1. Ingredients: flour, milk, sugar, yeast. 2. Add dry yeast, white sugar and flour into the flour, stir evenly, add milk to synthesize dough, and cover with plastic wrap to wake up. (Steamed steamed bread dough is slightly harder than steamed bun dough)

13

2025

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11

Oatmeal bottom cherry blossom mango mousse cake

Oatmeal bottom cherry blossom mango mousse cake

1. Ingredients: flour, milk, sugar, yeast. 2. Add dry yeast, white sugar and flour into the flour, stir evenly, add milk to synthesize dough, and cover with plastic wrap to wake up. (Steamed steamed bread dough is slightly harder than steamed bun dough)

05

2025

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11

Main hazards of brighteners for flour

Main hazards of brighteners for flour

A commonly used flour whitener is peroxybenzoic acid, which has a significant effect. Generally, the dosage of benzoic acid peroxide should not be more than 75ppm(ppm is one part per million). However, some manufacturers have already used more than 100ppm, which is also the reason why our common flour looks white. Let's take a look at the flour whitening agent added more harm to the human body. 1, benzoic acid peroxide generated after hydrolysis of benzoic acid, detoxification in the body through the liver, excessive intake of harmful to the liver, severe cases can cause skin purple spots. Whitening agents will also destroy the nutrients in flour and reduce the body's absorption of vitamins, resulting in keratitis, neuritis, keratitis and other diseases. 2. What's more, some bad manufacturers actually add "hanging white blocks" that are prohibited from use in flour and flour products ". The chemical name of the white block is sodium formaldehyde sulfoxylate, which is an industrial bleach. If a person ingests 10 grams, he will die. Some people use talcum powder and industrial calcium phosphate as the carrier of whitening agent; some people even add formaldehyde, which will cause harm to human body. 3, to mention is the Australian potassium, which is a kind of flour treatment agent, can play the role of reinforcement, toughening and rapid expansion. In the hygienic standards for the use of food additives, it is stipulated that the potassium Australian in flour shall not exceed 0.03‰, and it is required that potassium bromate shall not be detected in flour after use. However, many flour manufacturers did not follow this, and in recent years, the monitoring found that the use of potassium is often excessive. To know that excessive consumption of potassium will damage the blood and kidneys. And to some extent, it may cause carcinogenesis and has been listed as carcinogenic substances, which should be paid more attention. Therefore, from the above introduction, we can see that there are many hidden dangers in flour. Consumers should know that the whiter the steamed bread is not the better when choosing flour. When the steamed bread is too white, we should be vigilant and try not to buy it.

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2025

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Hongyuan Flour

Laizhou Hongyuan Flour Co., Ltd.

Tel: +86-535-2319468
Fax: +86-535-2347217
E-mail: sschongyuan@sina.com

Add: Songjia Village, Shahe Town, Laizhou City, Yantai City, Shandong Province

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