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Yeast & Baking blog 1

  • 3 Advantages of Angel A-Plus Croissant improver in laminated bread making

    3 Advantages of Angel A-Plus Croissant improver in laminated bread making

    Angel A-Plus croissant bread improver is developed to solve the problems in the traditional process and frozen dough process for making puff bread. It can improve product quality and stabilize frozen dough quality.

  • Technical scheme for preparing Freezer-to-Oven (FTO) croissant dough

    Technical scheme for preparing Freezer-to-Oven (FTO) croissant dough

    A frozen, unproofed laminated dough that can be baked without being thawed or proofed and that provides a desirable specific volume of the backed product.

  • Anti-aging Techniques Updated for Bread

    Anti-aging Techniques Updated for Bread

    The aging bread gives us the intuitive feeling that it is hard, easy to fall crumbs when slicing, and tastes rough. For bakery food processing shops or enterprises, the raw ingredients are the most easily controlled. Angel has developed several kinds of yeasts and bread improvers with different functions to meet this demand.

  • 3 Advantages of Angel Arabic Bread Improver

    3 Advantages of Angel Arabic Bread Improver

    Arabic bread (pronounced "Khubz" in Arabic), also known as pita or pitta, is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It accounts for 50-60% of local bread consumption among people living.

  • Home Baking Christmas Strudel

    Home Baking Christmas Strudel

    This video will teach you how to make Christmas Strudel at home for a special holiday. You may have a wonderful recipe to do with your family. Enjoy your time

  • Home Baking Christmas Bread Panettone

    Home Baking Christmas Bread Panettone

    In this 4 mins video, Angel master baker Luo Xianggui will teach you how to make Panettone at home for a special holiday. You may have a wonderful recipe to do with your family. Enjoy your time

  • Application of 2 in 1 low sugar yeast in low sugar(sugar free)bread

    Application of 2 in 1 low sugar yeast in low sugar(sugar free)bread

    In process of yeast produce, it adds essential ingredients of bread improver proportionally in and mix even with yeast, which yields yeast products containing improver.

  • The Application of GSH05 in Bakery Products

    The Application of GSH05 in Bakery Products

    Angel Yeast, as a world-renowned supplier of baking ingredients, has selected a yeast with high glutathione content through unremitting research to produce Angel GSH05 dough relax agent. The GSH content of the special yeast strain is higher than that of the general pasta yeast. The special strain is inactivated after careful fermentation, and then concentrated and sprayed to make a high-quality dough relax agent. The following details will explain what is the most advantages for Angel GSH05 dough relax agent.

  • The functions of cake gel

    The functions of cake gel

    Cake oil is widely used in baking industry as cake foaming agent and foam stabilizer. The development of cake gel is an important technological innovation for traditional cake production process.

  • Home baking fruits french bread, a really nice breakfast!

    Home baking fruits french bread, a really nice breakfast!

    This 5-minute video teaches you how to make fruits french bread at home. A really nice choice of breakfast!