Yeast & Baking2 blog

[Recipe] Hazelnut Croissant

How to make Hazelnut Croissant

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[Recipe] Hand - torn bread

How to make hand-torn bread

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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.

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[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.

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[Recipe] Chiffon Cake

[Recipe] Chiffon Cake

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[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.

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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

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Angel help you to solve usual problems when making frozen dough

Angel Helper: Help you solve usual problems when making frozen dough

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[Recipe] Danube brezel salt croissant

This kind of bread matches the French imported fermented butter and brezel salt from Backaldrin in Austria, which makes the bread taste wonderful.

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[Recipe] Soufflé

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.

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