Vintage bread has production features

From the old-fashioned bread production characteristics, the first, it applies to mechanized production, large scale, a comprehensive production equipment, with high production efficiency, so that the benefits of saving manpower, material and time. Such a large modern bread factory, to meet hundreds of people in everyday life, in need of staple food, which can greatly reduce the people in the time it takes to cook on; if such bread instead of bread, then the production process light soda ash this one, it will save the country more than three hundred thousand tons per year than bread. Secondly, the old bread and buns up more than shelf. Because this bread in the production process through one hundred to two Baidu high temperature baking, sterilizing more thorough, even the microbes crumb will be wiped out parts of the heart; and the bread is made through steaming, steaming low temperature, so that a portion of viable microorganisms remaining in the central portion of bread without being killed, the living microorganisms in this environment is very easy to breed growth, leading to deterioration of bread. Once again, the old bread to eat up more convenient. Regardless of bread in a cool or in the case of heat can be eaten, but the bread will not be cold food. Furthermore, steamed bread better than Another feature is that it saved more than vitamin bread. Because the bread to use bases, and bases has damaging effects on the vitamin. This article comes from: http: //www.qdmjspc.com/