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  Biotechnology Breakthroughs in Food Preservation

  25-09-30

  Nisin is produced by lactic acid bacteria during their metabolic process and has a powerful inhibitory effect on Gram-positive bacteria. It is an antibacterial peptide extracted from lactic acid bacteria fermentation products, containing 30 to 60 amino acid residues, and is a kind of bactericidal protein or polypeptide. It does not affect the intestinal flora and is a highly efficient, non-toxic a

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  Is ammonium bicarbonate safe in food​

  25-09-29

  Friends, do you know what ammonium bicarbonate is? Although the name sounds a bit strange, it actually plays a very important role in our daily baking! Let's talk about this magical little thing today!

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  How to Use Instant Yeast: The Ultimate Guide for E

  25-09-25

  Unlock the secrets of baking with our complete guide on how to use instant yeast. Learn the difference from active dry yeast, get simple tips, and bake a perfect loaf of no-knead bread. Faster, easier, and foolproof!

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  How is Yeast Created?

  25-09-23

  Discover how yeast is created! This guide explains the commercial yeast manufacturing process, from lab culture to packaging, for baker's, brewer's, and nutritional yeast.

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  Baking Soda: Your Versatile Kitchen Helper

  25-09-22

  I recently discovered a little kitchen superhero—baking soda! This white powder is truly a treasure. Not only does it help create delicious baked goods, but it also tackles various cleaning tasks. Today, let’s talk about the amazing uses of baking soda!

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  Ammonium Bicarbonate: The Secret Behind Super Cris

  25-09-19

  Ammonium bicarbonate, often nicknamed "hartshorn" or "baker's ammonia," is a leavening agent that breaks down into ammonia, carbon dioxide, and water when heated above 60°C. It's a real go-getter in the world of baking . You'll find it in cookies, crackers, and some traditional baked goods, where it delivers that signature hard, crispy, and crunchy texture. Without it, your cookies wouldn't h

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  What Temperature Kills Bread Yeast?

  25-09-18

  There's nothing quite like the smell of freshly baked bread filling your kitchen. That satisfying moment hinges on one tiny, living organism: Saccharomyces cerevisiae, or baker's yeast. But this powerful ingredient is also delicate. Use water that's too cold, and your bread won't rise. Use water that's too hot, and you'll kill the yeast entirely.

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  Unlock the Secrets of Dough Improver

  25-09-17

  In the world of baking, consistency is king. Whether you're a large-scale industrial bakery or an artisanal bread maker, achieving the perfect texture, volume, and shelf life for your products is a constant pursuit. This is where dough improver comes into play. As a leading food additive supplier, we’re here to help you understand how this powerful ingredient can transform your baked goods—and

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