Where tricks pastry training _ Ling really propionate biscuits (certified) _ Mood pasta Training

 Refers mainly pasta food made of flour. Classification flour: by muscular force strength can be divided into gluten flour, and gluten flour in gluten strength. Choose flour: no flour brightener are described on the packaging. Save flour: flour should be kept in the dark ventilated, cool and dry place, humidity and temperature are to make flour deterioration. Flour under appropriate storage conditions to save a year, there will be deterioration improper preservation, vermin and other phenomena. In the face of the bag into the pepper packets to prevent infestation. Refers mainly pasta food made of flour. Flour quality terminology Description: Mood pasta dough development time training, where time is short dough pastry training pattern, indicating less gluten, poor quality, whereas quality. Dough stability time, dough stability time is short, after the formation of gluten intolerance reflect stir knead dough, gluten network down easily damaged. Evaluation value pattern pastry training institutions, comprehensive product price index, the greater the value, the better the quality. Where tricks pastry training _ Ling really propionate biscuits (certified) _ Mood pasta training provided by the North Gate area of ??Anyang City, Ling really propionate biscuits processing shop. Anyang City, North Gate area Ling really propionate biscuits processing shop (www.ayslzb.com) is Anyang, a leader in the food and beverage cooperation projects over the years, the company is implementing the scientific management, innovation and development, the principle of honesty and trustworthiness, and satisfy customer needs. Ling really propionate biscuits in leadership with the staff warmly welcome all inquiries negotiations to create real-propylene fried ling a better future.