面包分类大全及介绍（Classification and introduction of bread）.docVIP

面包分类大全及介绍（Classification and introduction of bread） Classification and introduction of bread Conditioning bread, such as cheese, conditioning bread, spicy bread and so on; Sweet bread Product characteristic: the bread dough of every sweet bread is very soft, and it can be divided into two kinds according to the different types of plastic A loaf of sweet bread. The traditional sweet bread has beautiful appearance, sweet and delicious, and sweet bread usually American Need to be frozen before reshaping. Tasting notes: the core of a sweet bread is soft and moist, and the skin is golden yellow. Different flavors can be added according to different tastes Stuffing. Suitable for fat: because of its soft and sweet flavor, it contains emulsifier and has rich flavor of milk It is the first choice for making sweet bread. The main oil: namchow Super Premium baked baked cream high Vega proportion; the British style, wrapped in dough and the amount of oil was more serious in Europe and the United States the advantages of a type two. Pastry bread Product features: the use of roll-in, folding, rolling method of making a strong layer of bread, collectively referred to as crisp Leather bread, specifically, Danish bread and pastries. Danish bread is soft, refreshing and delicious It is mellow and full of layers of beauty, with the dough added, wrapped in cream, and rolled over the dough The thin, folding process can only take shape. Crisp bread is similar to the operation of Danish bread It is characterized by loose and rich layers, which is mainly caused by the expansion of the rich reservoir formed by rolling. The biggest with Danish bread The difference is that the bread dough contains no yeast and has a much richer fold than the Danish bread. Evaluation criteria: for pastry bread, a strong sense of appearance level, stand good, the internal organization of uniform pores, Taste crisp skin, internal soft bread is a kind of high quality pastry bread. Apply grease features: taking in