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Yeast & Baking1 blog

  • Angel helps you solve the problem about frozen dough technology

    Angel helps you solve the problem about frozen dough technology

    Frozen dough is a kind of semi-finished products. In the process of making bread, in order to facilitate storage and transportation, bread was firstly made to be frozen dough, by the principle and technology of freezing, to extend the shelf life of bread. After defrosting and subsequent processes, frozen dough becomes bread.

  • Bread for Christmas

    Bread for Christmas

    Christmas Day is celebrated as a major festival and public holiday in countries around the world, including many whose populations are mostly non-Christian. On that day, all families gather together at home, decorating Christmas trees, palying music, cooking traditional cusine ect.. It is a moment for family reunion. But do you want to add more fun to this festival? If you do, making bread will be a good option.

  • [Recipe] Halloween Pumkin Bread

    [Recipe] Halloween Pumkin Bread

    This classic recipe for pumkin bread is perfect baking product for celebrating Halloween. you can also garnish with fresh fruit, chocolate or your favorite icing to create a variety of sweet treats.

  • [Recipe] Hazelnut Croissant

    [Recipe] Hazelnut Croissant

    How to make Hazelnut Croissant

  • [Recipe] Hand - torn bread

    [Recipe] Hand - torn bread

    How to make hand-torn bread

  • Bread Improver (small amount with big effect)

    Bread Improver (small amount with big effect)

    1. The problems facing by bread and pastry production.
    2. The role of improver in the production of bread and steamed bun.
    3. How to choose improver.

  • [Recipe] Rye Bread with Walnut and Grape

    [Recipe] Rye Bread with Walnut and Grape

    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.

  • [Recipe] Chiffon Cake

    [Recipe] Chiffon Cake

    [Recipe] Chiffon Cake

  • [Recipe] French classic bread—Brioche

    [Recipe] French classic bread—Brioche

    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.

  • Angel super soft bread improver, healthy aid for bread softness

    Angel super soft bread improver, healthy aid for bread softness

    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