Shelf life of 6 months to 3 months long bread, cake formulation technology (with anti-corrosion technology)

Original title: Shelf life 6 months to 3 months long-term bread, cake formulation technology (with anti-corrosion technology)shelf life of 6 months to 3 months long-term bread, cake formulation technology (with anti-corrosion technology) transfer suitable for small factories With small and medium-sized enterprises:keywords: bread anti-corrosion technology, cake anti-corrosion technology, bread cake anti-corrosion technology, bread cake shelf life of 3-6 months anti-corrosion technology, how to achieve shelf life of bread cake, baked food anti-corrosion technology, Pasta anti-corrosion technology, pastry anti-corrosion technology cake bread, mung bean cake hemp and other baked pasta food how to achieve the March-June shelf life (bread cake and pasta how to achieve "four or two dials" Jack"shelf life and anti-corrosion technology) Wen, baked pasta food anti-corrosion senior artisan Du Dechunshelf life of 6 months to 3 months long-term bread, cake formulation technology (with anti-corrosion technology) Transfer suitable for small factories and small and medium-sized enterprises: 43 years of practical experience, according to local conditions, the drug, targeted, four or two jack program.Cake senior artisan Du Dechun, bread cake practical expert Du Dechun, 43 years focused on bread cake, pasta technology research and development and food anti-corrosion technology, with a simplified, drug-based medicine, targeted, targeted, according to local conditions to solve the baked baked goods anti-corrosion and antioxidant practical experience.Will be based on each customer, different regions, different nature, different products to tailor clothing, targeted, according to local conditions, the disease medicine;2014 was a watershed year for pastry food factories, which had previously been sanctioned by law for adding more preservatives and exceeding the standard of additives.. GB2760-2014 clearly defines the criminal law rules for the sum of preservatives if greater than or equal to 1 (the sum of preservatives or 1): fines and jail time.Successfully solve the problem of bread, cake, bread, cake, hemp flower, pasta anti-corrosion and antioxidant technology;Please carefully read Mr. Du's original "cake bread, mung bean cake hemp and other baked pasta food can achieve the March-June shelf life" and many other bread cake technology anti-corrosion original article.: This article is not authorized by the author, do not pirate! If reproduced, please indicate where! Thanks for reading!How do we not break food lawshow can we not touch the blind by adding a lot of preservatives How can we achieve four or two kilos of anti-corrosion shelf life at the least amount of money investment cost... . Many people think that adding preservatives can achieve a 3-6 month anti-corrosion period for bread cakes and even pasta or baked goods; it's like a one-sided treatment for Western medicine; and as a teacher of Du Dechun, who has worked on the front line of baked goods for 43 years, he uses the same system engineering techniques as Chinese medicine; Targeted, tailored to local conditions, tailor-made, see and hear, the drug against the disease;bread cake, pasta pasta can be through systematic engineering; four or two kilo method; GB2760-2014 food method to achieve a truly meaningful and stable product shelf life. How to adopt green natural microbial technology to achieve the extended shelf life of bread cake?The current market there is a fair-cost anti-corrosion technology intended to sell preservatives, sell equipment, sell equipment and two knives; this is a very dangerous one; it's either an empty theory, it's a cheap way to do it, it's a very magical way to say it, or it's more than THE GB2760-2014 food law to increase the illegality of preservatives and additives."How to achieve product shelf life extension, pasta senior anti-corrosion expert Du Dechun teacher the following 12 points for the concentrated essence: Sun Siwei said: "the doctor, the prophet's cause; "To achieve the bread cake anti-corrosion shelf life, the same, know the cause, medical root, so that the specimen can be treated!1: Ingredients Match (1) The changes that can be produced after the individual temperamental effect and collaboration of the ingredients - the law of wet and dry balance ; : The formula (1) the water content designed before and after the formulation, and (2) the target water life before and after the formula. : Mature way (1) the water content (quantity) that can escape by baking: tunnel furnace; flat furnace; converter; far infrared; stone furnace. (2) the moisture content and antioxidant threshold of the frying technique escape: frying temperature; (3) the moisture content (quantity) of the escape by cooking method: cooking method; 4: Cooling mode (1) cooling workshop (square; cubic; height and environment matching); (2) cooling appliances; (3) cooling mode; (4) cooling conditions (ozone; dehumidifier; cooling temperature and humidity and time); (5) cooling center temperature test; cooling escape water activity test; cooling end bacterial test. V: Packaging method (1) packaging materials; (2) packaging conditions ozone; dehumidifiers; cooling temperature and humidity and time); (3) packaging workshop (square; cubic; height and environmental matching); (4) manual packaging of human sterile operation technology; (5) packaging machinery, nitrogen purity, packaging products 360 degree spray fog sterilization, deoxygenation agent and desiccant; 6: Water liveity threshold (1) water vis vis vis viggency when formulated; (2) water visor set after maturity; (3) water visor set after packaging. 7: Bacterion Index Sterilization (1) The target control of the mystic index when formulated, the target control of the mystic index set after maturity of (2), the control of the fallily index set after (3) cooling to complete the target control of the mystic index, and the control of the falligen index set after (4) packaging. 8: System detail core point control (1) different dough matching different acidity PH; (2) different dough matching different microbial preservatives (natamycin, lactic acidococcal, liquor, etc.); (3) different dough matching different sugar, glycol, grease, salt and other collaborative materials; (4) different doughs match different preservatives and antioxidants (dehydrogenation, calcium acrylic, potassium sorbate; tea polyphenols, vitamin e and C, citric acid, phytic acid, BHA, BHT, PG, etc.); (5) system quality control of mature systems; (6) cooling and packaging system system product control. : Preservatives and antioxidants match (1) different dough use different chemical or microbial preservative systems, (2) different dough use different chemical or green antioxidant systems. 10: How to test the shelf life of products such as cake bread the best way: (1) generally set three temperatures, the sample is stored in 5 degrees, 25 degrees, 37 degrees three thermostatic boxes, 5 degrees of samples as standard samples or control samples, 25 degrees samples as simulated shelf samples, 37 degrees of samples as environmentally destructive samples. (2) every 5 days or so under the 37-degree conditions of the sample evaluation, the product evaluation with the 5-degree sample comparison. When a sample at 37 degrees appears to have a large difference from a 5 degree sample or an unacceptable difference occurs, the sample stops the experiment at 37 degrees, and the time the sample is stored at 37 degrees multiplied by the time obtained at 3 degrees is the approximate shelf life of the product. Samples under (3)25 degrees continue to experiment, and when samples at 25 degrees also show unacceptable differences compared to samples under 5 degrees, the experiments at 25 degrees are stopped and their shelf life is used as the actual shelf life of the product. 11: Water activity threshold in 0.70, how to increase moisturizing and moist softness (1) How to increase glycemine, sorbitol, as well as emulsifiers, thickeners, enzymes to achieve the threshold; (2) How to achieve the threshold through fermentation process, maturation and packaging (3) finished fillings made from thickeners; Fillings that lock in moisture and add weight are unable to complete a long shelf life (in which case bread cake processors often find it difficult to identify why bread, cakes, and moon cakes first go from filling to sourness and spread to the skin of the bread, first with sporadic spots and then infected with large areas of mold). 12: Four or two kilos (to achieve 3-6 months, the lowest cost of investment) in china's many small and medium-sized food factories, food companies, cake rooms and chain stores central factories, business owners do not want to invest millions or tens of millions to fully implant 100,000 levels of sterile hardware facilities; Therefore, how to achieve the shelf life goal through reasonable minimum investment hardware, is the source of every food processor; please Baidu to accept cake senior artisan Du Dechun, on bread cake more anti-corrosion and antioxidant original article! 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