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.