The three characteristics of bread, the products and services and characteristics of the bakery

Bread has the following three characteristics when it comes to consumption.

1 It has a certain nutritional value.

Bread is a nutritious, fluffy, delicious, digestible, and portable food.

Bread is made of wheat flour as the main raw material and white sugar.

Eggs, caramel.

Dairy and oil are used as auxiliary materials, which are made by secondary fermentation by liquid yeast, and then formed, fermented and baked. In general, the main ingredients and auxiliary ingredients used in bread have high nutritional value. In addition, bread contains a lot of yeast, and the yeast body contains a lot of easily digestible proteins and rich B vitamins.

When the bread is baked, the yeast becomes a nutrient in the bread.

Each gram of yeast contains 180 micrograms of vitamin B150 and 250 micrograms of vitamin B65.

2 Easy to digest and absorb.

The digestion and absorption rate of bread is high, of which the digestion and absorption rate of sugar is 97, the digestion and absorption rate of fat is 93, and the digestion and absorption rate of protein is 85. The main reasons for the high digestion and absorption rate of bread are: first, the structure of bread is loose, and there are a large number of honeycombs inside, which expands the contact surface between various enzymes in the digestive organs and bread, thereby promoting the digestion and absorption process; Second, after the bread is fermented twice, starch and other substances are decomposed into substances with simpler structure and easier digestion under the action of enzymes; Third, the bread is full of color, fragrance and taste, which can arouse people's appetite, make a large amount of saliva secreted in the mouth, and improve the digestion and absorption rate of bread.

3 Easy to eat and easy to store.

Bread is a baked food with a moisture content.

It is only 35 42, and after high temperature baking, the sterilization is relatively thorough, so it is easy to keep and store, and it can be eaten cold or hot.

1. Soft bread.

It is characterized by a soft and light and expanded tissue, with a delicate and elastic texture. The more common sweet noodles on the market are fancy cooking packs, etc. This type of bread is formulated with eggs, cream, milk, sugar, additives and other soft ingredients and has a high water content.

2. Hard bread.

It is characterized by a nearly firm internal structure, a chewy and rich flavor. Such as lye bread, bagels, etc. This type of bread is generally made of flour between medium and high gluten flour, and there is not much difference except for the less water used.

3. Crispy bread.

It is characterized by a brittle and easy to break skin, a soft inside, and a strong wheat flavor. Such as French bread, European bread, etc. This type of bread has less soft ingredients such as eggs, sugar, and grease. It needs to be steamed to bake, which is conducive to the formation of a shiny crispy crust on the surface.

4. Flat-fluffy bread.

It is characterized by a particularly soft taste, well-layered, melt-in-your-mouth and a rich milky flavor. This type of bread, also known as shortbread, uses the lubricity and isolation properties of the grease to create clear layers of dough that are then shaped into a variety of shapes.

Softness is differentiated.

Bread is divided into two main categories according to how soft it is.

1. Soft bread.

It is characterized by a soft tissue and a delicate structure. For example, most of the bread produced in Asian and American countries includes hamburgers, hot dog buns, etc. This type of bread is made with a lot of sugar, fat, eggs, water, etc. The amount of sugar and oil is more than 4%.

2. Rigid bread.

This type of bread is mainly European-style bread. It is characterized by a hard and crisp epidermis with cracks, soft internal tissues, strong chewiness, and a strong wheat flavor. Such as French bread, Dutch bread, Viennese bread, English bread, etc.

Wheat flour, yeast, salt, and water are used as basic ingredients in the recipe of this type of bread. Less than 4% is used for sugar and fat.

The three characteristics of bread are that it tastes soft and sweet, and it also has a crunchy feeling.

The three characteristics of bread are that it has a short shelf life, it is very tasty, and it is particularly rushed.

This bread is the only one that must be fluffy and soft to be delicious.

The product characteristics of the bakery: many varieties, clean and hygienic, easy to eat, easy to carry, nutritious, and constantly introducing new products. Service characteristics: polite and enthusiastic, customer first for the purpose of service.

Bread is a breakfast choice for many people, not only is it filling the stomach, but it is also easy to digest, and it is even better with milk. Bread is a food made by grinding grains and heating them. It is a baked food made of wheat flour as the main raw material, yeast, eggs, oil, nuts, etc. as auxiliary materials, mixed into dough by adding water, and processed through fermentation, shaping, molding, baking, cooling and other processes.

The nutritional value of bread.

Bread contains protein, fat, carbohydrates, a small amount of vitamins and minerals such as calcium, potassium, magnesium, zinc, etc., with a variety of flavors, easy to digest and absorb, delay aging, and easy to eat, and are quite popular among people in daily life.

The main ones that are now popular are cereal bread and whole wheat bread. Cereal bread uses a large number of grains and nuts as raw materials, which are rich in dietary fiber, unsaturated fatty acids and minerals, which help to improve metabolism and benefit health.

Whole wheat bread is rich in dietary fiber, which makes people feel full more quickly, and indirectly reduces their intake. The same is bread, eating whole wheat bread is more helpful than eating white bread**. The bread is fluffy, easy to digest and does not cause damage to the stomach and intestines.

Summary. Dear, hello brioche bread is characterized by a soft and light and puffy tissue, a delicate and elastic texture.

Dear, hello brioche bread is characterized by a soft and light and puffy tissue, a delicate and elastic texture.

Dear, the role and efficacy of hello cream is to increase the vitamins and nutrients needed by the body, the taste is also very good, the nutrition is animal fat, no protein or sugar, fat-soluble vitamins, eat some in moderation can increase the body's immunity, when eating, try not to eat at night, preferably during the day, you should also properly carry out some aerobic exercise to enhance the body's physique. Bread is a food made by grinding wheat flour and heating it, and has a sweet, soft and glutinous taste. At the same time, bread also has the effects of nourishing the stomach and spleen, protecting the liver, and helping sleep.

1. Nourish the stomach and spleen: Flour contains a phytic acid that affects the absorption of calcium, magnesium, iron and silver, etc., and the plant acid will be decomposed after the bread is fermented, so as to improve the absorption and utilization of these nutrients by the human body, and help people with weak digestive ability to nourish the stomach and spleen. 2. Protect the liver

The production of bread needs to go through a series of processes such as fermentation and baking, and the fermented yeast is a strong antioxidant that can protect the liver. 3. Sleep aid: bread contains carbohydrates, and carbohydrates contain a substance called "tryptophan", tryptophan can relieve anxiety and tension, and help people fall asleep easily.

Pro, but also pay attention to obesity, diabetics eat less.

Summary. Pro-3, characterized by being made of white flour, soft and delicate texture, easy to digest and absorb, and very low dietary fiber content. It is good for the health of the body, because it is rich in fiber, which can help the body clean up intestinal waste, and can also delay digestion and absorption, which is conducive to the prevention of obesity.

Pro-3, characterized by the use of white flour, soft and delicate texture, easy to digest and absorb, very low dietary fiber content. It is rich in fiber, which can help the human body clean up intestinal garbage, delay digestion and absorb macro-income, which is conducive to preventing obesity.

Characteristics of multigrain bread.

Multigrain bread contains about 60% starch sugar, more than 10% vegetable protein, and also contains mineral hail and B vitamins. For breakfast, you may wish to choose cereal bread and whole wheat bread, with a glass of milk, and if possible, add some vegetables and fruits to make your nutritional intake more comprehensive.

The size of the area of the bakery.

The area of the camp is 40-60 standard stores, 60-80 image high source pei stores, 80-120 integrated stores, *** 120-200, and more than 200 war Qi Weiluo stores.

Generally speaking, European bread is larger, heavier, darker in color, and golden and crispy in the skin.

The internal tissue of the bread is soft and flexible, without a sponge-like feeling, and the cavities are fine and uniform;

The bread tastes salty, and little sugar and oil are added to the bread; It is customary to make small bread into sandwiches and large bread slices before eating.

European bread is eaten in a very particular way, and is often served with salads, cheese, meat, vegetables, etc.

European-style bread is the bread that Europeans often eat, and it is represented by bread in Germany, Austria, France, Denmark and other countries. The most representative examples are prestrel bread (lye) in Germany, baguette (baguette) in France, kornspitz (baked multigrain bread) in Austria, Danish bread (Danish), Italian bread (ciabatta), etc., and bakeries often have many kinds of bread on display.

Japanese bread is a sweet bread with a sweet, delicious and soft taste. When making Japanese bread noodles, pay attention to the separation of oil, sugar, and dry yeast, otherwise it will affect the state of fermentation.

Soft European bread refers to European-style soft bread. Compared with the soft and glutinous Japanese bread, the soft bread pays more attention to the natural aroma of the grain, and the bread is relatively large in size, heavier in portions, and low in sugar and fat. The common European bread is a baguette, which is crispy on the outside and tough on the inside, and is an important food in many European countries.

Relatively speaking, European-style bread is relatively large, heavier, low in sugar, low in oil, low in fat, high in fiber, and pays attention to the natural original flavor of grains. What has been popular in China has always been the high-sugar, high-oil, high-calorie Japanese bread with a soft and glutinous taste and a sponge-like internal structure.

With the improvement of people's living standards, more and more attention is paid to the health of food, so low-sugar, low-oil, high-fiber European-style bread has slowly entered the life of modern people. However, the traditional European bag is large and hard, which is not quite in line with the taste habits of the Chinese, so the soft European bag that is more suitable for the taste preference and health of the Chinese came into being. Soft European bread is actually to find a balance between hard European bread and Japanese soft bread, with the appearance of European bread, soft heart, more suitable for the stomach of Chinese.

1] Soft European bread absorbs the healthy genes of traditional European bread and is more suitable for the taste habits of the general public. Soft bread is a combination of traditional European bread and Japanese soft bread mixed with healthy ingredients such as high fiber, grains, and nuts. Less oil, less sugar, no eggs, crispy and the outside and flexible on the inside, more chewy than soft bread, softer than hard bread, low in calories and full stomach, is a popular new trend and new food fashion for bread health.

The dough kneading and fermentation methods of soft Europe and traditional sweet bread are basically the same, the biggest difference is in the recipe, filling and decoration techniques, there are many soft European recipes on the Internet, sweet and salty, you can learn to make it at home, it is not as high as the hard European oven requirements, you can try it if you are interested.

Originating from the ancient centuries of Europe, European-style bread is full of exotic flavors, solid but not flashy in appearance, and full of toughness in taste, the more you eat it, the more you taste it. The European bread is made of dough by direct fermentation, which is crispy on the outside and soft on the inside, full of chewiness