Thinking after making souffle

Recently, I started to make souffles as if I were possessed. I make them almost every three days, and I give them to my relatives when I can't finish eating them. I'm afraid they will taste terrible. I have been trained not to eat my own taste, because it doesn't taste so good if I cook too much.

In the process of making souffle, I really felt the importance of food safety. To make souffle, you need to purchase a series of raw materials, first of all, egg yolk, red bean paste, low-gluten powder, medium-gluten powder, sugar, lard and so on.

the first time I cooked it, I bought a full set of raw materials, and the souffle produced was effective. The second time, I thought I had a good idea about buying all kinds of raw materials, so I began to buy a series of materials in a scattered way.

as everyone knows, this is the challenge. I bought the egg yolk in bulk, and it smelled bad after receiving it twice. It was not easy to return it for the first time. After all, I was negligent in tracking the goods and receiving them in time. The second time I received the goods with extra care, the result was still delicious. Inexplicably annoyed in my heart, the three-day delivery promised at the beginning, the vacuum packaging was not damaged, and it basically did not stink. As a result, something went wrong.

it is not easy to operate with integrity, and the responsibility for food safety is great. I bought three packs of egg yolks for the second time, and they were all broken. I didn't know it at first, so I smashed all the other materials and spent all my energy to make nearly 6 moon cakes. I found that they were all inedible and had to throw them away.

I suddenly wonder, if it is a manufacturer, are they willing to dump it? After dumping, the cost will increase, and the market price cannot rise with the increase of personal cost. Who is willing to take the risk of losing money?

Similarly, the raw materials of red bean paste are varied and messy, and the quality of the product directly affects the health of the souffle. We make our own food, and we will choose to throw it away when we know it is broken. Will the manufacturer?

There are several kinds of lard, fat oil and lard meat, and there is a great relationship between them. Fat oil is delicate and clean. A short step makes a long story, especially in food safety control. I have experienced it, so I understand it. If you don't experience it, you will only choose to live in a muddle. How huge is the hidden risk challenge?