Fermentation box also wakes up the hair box. Most fermentation tanks are made of stainless steel. The water in the sink is heated by an electric heating tube and then evaporated, so that the dough is fully fermented and expanded at a certain temperature and humidity.

The purpose of proofing is to make dough expand again, so as to obtain the required volume of finished products and make steamed bread and bread products have better edible quality. The dough after forming must be awakened to regenerate gas, so that the dough can be puffed and get a suitable volume.

Distinguish flour

When choosing flour, the information we want is the classification of different products such as high gluten flour, medium gluten flour and low gluten flour, or the purity grade of flour, as well as the contents of minerals and crude protein. Many people mistakenly think that "high-gluten flour = high-precision flour" when buying flour. In fact, the meaning of "high precision" is simply advanced refining.

It only indicates the processing technology of wheat, but not the gluten of flour, so "advanced refining" may be high-gluten flour, low-gluten flour, special flour or secondary flour. From this perspective, the statement of "high precision" is actually unscientific.

At least it is not an industry standard term, so it is suggested that when purchasing flour, we should pay attention to its protein content, that is, gluten, rather than "advanced refining".