Rye Bread with Walnut and Grape is very popular in many Euro style bakeries. This bread is suitable for baking and selling at site or sold by 1 cm sliced pieces in package, the texture of which is very soft.
Today the recipe that we recommend uses Vienna yeast dough premix, which has better dough control, extremely good flavor and in-oven jump. And this needs no overnight ferment but can easily make the classic Brioche.
According to statistics, the waste in family consumed food is not only astonishingly huge, but also at an increasing rate. Referring to cereals especially bread, the waste comes firstly from the mould, secondly from the aging of bread
Honey Cake is improved by Angel Yeast dessert application technology innovation team according to the cake invented in 1927 by Harry Beck, an insurance broker in California. The cake has the characteristics of intense aromas of frankincense, golden color, and soft moist taste.
Soufflé is originated from France. This kind of special dessert technology mainly uses the way that separates the yolk and albumen. After being baked, the texture is tender and soft. Soufflé with light wine aroma is based on whipping cream which makes the cake taste smooth and have rich milk flavor. The cake produced by frozen method can highlight its unique taste.
Caesar represents emperor in Germany and windmill shape also means emperor. Caesar bread is a kind of small bread in the residential circle of Austria and south of Germany. In the past, the windmill shape on the Caesar bread was made by hands.
Angel active dry yeast (for pizza) can give the dough better ductility and pizza can be easily shaped; The products are stable and have longer fermentation endurance; Suitable for making different kinds of pizza; Improve the fermentation flavor of dough.