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Q1 Inner texture not fine
Expel the gas in the dough by machine
Shorten resting time
Mix with ice or ice water to lower dough temperature
Use less yeast
Use bread improver to improve the bread texture


Q2 Collapse or shrinkage of bread
Extend baking time
Seldom open the oven during baking
Use stronger bread flour
Use bread improver to improve dough stability
Turn the bread at the end of baking time(uneven heat)



Q3 Flying Sides
Use weaker bread flour
Lengthen mixing time
Add more water into flour
Use less bread improver
Seam side down

Q4 Irregular big hole inside
Expel the gas in the dough by machine
Mix with ice or ice water to lower dough temperature
Add less yeast or lower fermentation speed
Use weaker bread flour
Use less oil or flour in rounding or dividing
Seal the fold in shaping

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Angel Yeast, the world's third largest producer of yeast in Asia, held a grand factory completion ceremony in Lipetsk, Russia. Chinese and Russian political figures, relevant industry associations, Chinese and Russian media and many partners gathered together and witnessed this historic moment.

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