With steamed bread improver, do you still use fertilizer?

Shouldn't it be said that steamed bread improver is still used for flour fertilizer? Hey!

We make our own steamed bread, using flour fertilizer, alkaline noodles, and nothing else (because the finished steamed bread is sweet and delicious, very chewy, with a natural wheat fragrance.) The surface of the skin, particularly smooth). I've also tried it, and the dry yeast doesn't taste very good, and some dry yeast contains aluminum.

Additives have not been tried.

By the way, dry yeast sometimes uses alkaline noodles (mainly to see whether the noodles are sour), and once there is no alkaline noodles at home, the sodium bicarbonate is used, and the effect is quite good.

I'm really sorry, I haven't used a steamed bread improver, but I checked it and it is used with dry yeast.

Steamed bread improver:

It is mainly used to improve the quality of flour products, and can be used in making steamed buns, steamed buns, flower rolls and other flour products. It can appropriately increase the volume of flour products, improve the surface finish of flour products, improve the internal organizational structure, and improve the sense of delicacy.

Steamed bread improver effect and effect:

Improve the rheological properties of the dough and improve the handling and machinability of the dough. Significantly increase the volume of the finished product, about 10-30%. Make the finished skin smooth, white, delicate and shiny.

The internal structure of the finished product is uniform and fine. The finished product is soft, elastic and soft. Delay the aging of finished products and extend the shelf life.

Generally speaking, it is to melt it with warm water and add it to the flour with yeast, and then follow the normal procedure. The dosage is generally as follows:

Experimental use process:

Weigh the flour and add the improver, add 40-50% water (based on the weight of the flour), add yeast and flour, mold, proofing for 30-60 minutes (35-36 degrees Celsius, humidity 70-80%), boiling water and steaming for about 20 minutes. Note: It is best to dissolve the yeast with a little warm water in front of the yeast, and its effect is better.

I hope these are helpful to you, there is an old saying in our hometown: man is a natural person, and he must follow the laws of nature. If anyone disobeys, he will be punished. The ancestors should not add some additives to make steamed buns, and I advise you not to use them, hehe!

The fertilizer you said is used for fermentation, and I don't know what the improver is, but it must be fermented to make steamed bread. So I think we still have to use what you call fertilizer.

If it is improved, it will not be original.

Steamed bread improver is mainly used to improve the quality of flour products, such as steamed bread, buns, flower rolls, etc. can be used, it can increase the volume of flour products to make them puffy and soft, and can also make flour products not too dry, can improve the surface finish, make the surface smooth and white.

Steamed bread improver is a food additive, which is in line with the provisions of the "Hygienic Standards for the Use of Food Additives" and is harmless to the human body.

The steamed bread improver is generally boiled with warm water, and then added to the flour with the yeast to trap the jujubes.

1. It can significantly shorten the fermentation time, increase the volume of the product, and prolong the shelf life of the finished product.

2. It can whiten the appearance of steamed bread and make the internal structure finely organized.

3. Increase water retention and improve taste.

Steamed bread improver improves the rheological properties of the dough and improves the handling and machinability of the dough. Significantly increase the volume of the finished product, about 10-30%. Make the finished skin smooth, white, delicate and shiny.

The internal structure of the finished product is uniform and fine. The finished product is soft, elastic and soft. Delay the aging of finished products and extend the shelf life.

Steamed bread improver is mainly composed of four types of ingredients: emulsifier, vitamin C, enzyme preparation and starch Its main raw ingredient is starch.

Therefore, the taste of your long steamed bread improver is similar to the taste of starch, I hope it can help you.

Steamed bread improver is a kind of food additives, mainly used as a silver family to improve the quality of steamed bread, steamed bread improver contains complex enzymes, vitamin C, yeast nutrients, emulsifiers and other active ingredients, can be used with yeast in the production of steamed bread.

Multi-enzyme system - Amylase can not only speed up the fermentation rate of dough, but also improve the flavor of steamed bread, improve softness, and delay aging. In addition, the lipoxidase in the multi-enzyme system can also whiten the steamed bread and improve the gluten strength and elasticity of the dough.

Steamed bread improver can improve the quality of steamed bread, increase the volume of steamed bread, improve the finish of steamed bread, and improve the taste of steamed bread.

Steamed bread improver is a kind of food additive, containing a variety of active ingredients such as compound enzymes, vitamin C with absolute silver, yeast nutrition, emulsifier, etc., which can be used in combination with yeast and used in the production of steamed bread. Through the combination of various enzyme preparations, the steamed bread can be made soft, elastic, smooth and white, and soft and chewy.

Summary. Hello, you need to put about 5 grams of improver, because the improver, he can make our steamed buns or other pastries more delicious. And when we put the improver, we must melt the improver with warm water, and then add it to our flour, so that it will be more convenient to make, and the improver can be used with confidence, because it is not anything for our body, it is an edible food additive.

Hello, you need to put about 5 grams of improver, because the improver, he can make our steamed buns or other pastries more delicious. And when we put the improver, we must melt the improver with warm water, and then add it to our flour, so that it will be more convenient to make, and the improver can be used with confidence, because it is not anything for our body, it is an edible food additive.

All in all, the steamed bread improver follows the flour calculated by your percentage, and the most appropriate word is 100 grams of flour 0.3 grams of improver, which does not require too many things, as long as it is just right, a pound of flour needs about 1.5 grams of steamed bread improver;

Usually the amount of flour used.

<>You're welcome.

You are not very clear about this, I would like to know if the state has targeted clear regulations.

Hello, there are no relevant regulations on this, if you want to use it, you can use a small amount, don't use too much gypsum water!

<>Hello, generally speaking, it is to put 5 grams of improver, don't use too much.

<> how many pounds of flour are you referring to five grams?

Add half a pound of flour. Put about 10 grams of improver on a pound of flour. Improver refers to the substance that can improve the quality and performance of the product, and the food improver is a food-grade raw material that can improve the performance of the dough and the quality and flavor of the dough by adding a small amount to the food ingredients.

I can't understand it, so I play the piano indiscriminately.

I'm sorry I couldn't solve the problem for you, I'm sorry here, please forgive me, if you have any other questions, you can also come to me, I will try my best to help you solve it.

I'm sorry I couldn't solve the problem for you, I'm sorry here, please forgive me, if you have any other questions, you can also come to me, I will try my best to help you solve it.

Finally, I wish you good health, all the best, and all the best for all your wishes!

Yes, it is a food additive, but the ingredients used in Angel's steamed bread improver are in line with GB2760-2007 "Hygienic Standards for the Use of Food Additives", which is harmless to the human body, and many steamed bread shops regard Angel yeast and Angel steamed bread improver as the secret of making steamed bread**. Yeast can make the dough grow faster, and the steamed bread is fluffy and delicious; As for the steamed bread improver, it can better increase the volume of the steamed bread, and can also make the steamed bread whiter and chewy. So you can use it with peace of mind and no problem.

Steamed bread improver:The general feature is that it will make the steamed bread soft, the steamed bread will be larger, and the taste will be better. I used Angel's good partner steamed bread improver, and I felt that after using it, 1) the skin of the steamed bread was smoother and did not collapse, and the steamed bread looked fuller, slightly larger in volume and slightly whiter.

2) The steamed bread tastes soft, delicate and has a good taste, and it feels like a steamed bun made of high-grade flour. 3) The skin of steamed bread is easy to smooth, and it is more time-saving and labor-saving for me to make. 4) To make a bag of steamed bread noodles, you can add 2 catties of water.

Angel's steamed bread improver. The general feature is that it will make the steamed bread soft, the steamed bread will be larger, and the taste will be better. I used Angel's good partner steamed bread improver, and I felt that after using it, 1) the skin of the steamed bread was smoother and did not collapse, and the steamed bread looked fuller, slightly larger in volume and slightly whiter.

2) The steamed bread tastes soft, delicate and has a good taste, and it feels like a steamed bun made of high-grade flour. 3) The skin of steamed bread is easy to smooth, and it is more time-saving and labor-saving for me to make. 4) To make a bag of steamed bread noodles, you can add 2 catties of water.

Angel's steamed bread improver. The general feature is that it will make the steamed bread soft, the steamed bread will be larger, and the taste will be better. I used Angel's good partner steamed bread improver, and I felt that after using it, 1) the skin of the steamed bread was smoother and did not collapse, and the steamed bread looked fuller, slightly larger in volume and slightly whiter.

2) The steamed bread tastes soft, delicate and has a good taste, and it feels like a steamed bun made of high-grade flour. 3) The skin of steamed bread is easy to smooth, and it is more time-saving and labor-saving for me to make. 4) To make a bag of steamed bread noodles, you can add 2 catties of water.

Answer: The effect of the pro-steamed bread improver is to effectively improve the frost resistance of quick-frozen food, improve the appearance of the product after quick-freezing and prevent the product from cracking. It is a chemical food improver that uses chemical additives such as emulsifiers, enzyme preparations, and water-retaining agents to improve the quality of pastry products such as quick-frozen steamed buns, steamed buns, and flower rolls, and improves the quality of pastry products.

Question: How much improver is added to a pound of flour?

Improver is a kind of food raw material that can improve the structure and toughness of the dough, make the surface of the steamed bread smooth, the internal structure is uniform, and can also inhibit the aging of the steamed bread and prolong the shelf life.

Enhance the stability of the dough, make the operation performance of the dough good, provide a source of nutrition for the yeast, make the dough continue to expand, significantly shorten the fermentation time, effectively maintain the moisture of the finished product, delay aging, make the finished product fresher and softer, improve the internal structure of the dough products, make the internal structure of the dough more delicate and chewy, give the dough a smooth appearance, improve the taste of the finished product, and make the finished product more nutritious. Angel's steamed bread improver is very good.

The use of steamed bread improvers is harmless, but it is not necessary for ordinary families to use them, and many improvers should be added for processing reasons, but they cannot be said to be directly related to health.