About opening a bakery

Great changes have taken place in China people's diet in recent years. Their love for steamed bread and bread has turned into their passion for all kinds of bread, which has spawned more and more high, medium and low-grade bakeries in the street. The golden and delicious bread in the glass window tempts almost all consumers from children to the elderly. But do you know the difference between the raw materials used in these bakeries, from cream to sugar, jam and chocolate? How many secrets are hidden behind the rich aroma of some bakeries? Recently, the reporter made an unannounced visit to 12 bakeries in high, middle and low grades, and found that there were many nutritional and safety hazards in the product quality of different grades of bakeries. Middle and low-grade bakeries have the most problems: the names of bakeries and roadside shops in large supermarkets are hard to remember ... such low-grade bakeries can be seen everywhere in our lives. On the morning of February 4th, 65438 10, the reporter went to a nearby bakery. Because of the low price, there are long queues of buyers here. The best sellers are 1.9 yuan's meat floss rolls and 1 yuan. When the reporter asked why it was so cheap, the salesman's answer was: "promotion!" " "However, after tasting, the reporter found that the real reason for being cheap is low cost: egg tarts have no strong taste of egg milk at all; A good egg tart should be mixed with dough to make layers of pastry, but here it is a whole piece of "dough" without layering; There is very little meat floss in the meat floss roll, and there is no shredded meat floss, which is completely powdery. The reporter bought a strawberry stuffing and found that there was little jam and almost no pulp. Although the salesman insisted that the cream placed in the counter was made by himself, the reporter observed that its texture was not as soft as whipped cream and looked hard. In a small bakery nearby, the reporter saw a similar situation here. Not only the cream of the cake is hard, but also the color of the fruit is particularly bright. At first glance, it is dyed with pigment. In the snack bar, within half an hour of the reporter's stay, the same salesperson repeated the process of collecting money from snacks for more than ten times, but the salesperson did not wear gloves and did not carry out any hand disinfection. Some low-grade bakeries have poor bread quality and health risks. What about a mid-range bakery that occupies a large market share like Jinfeng Chengxiang? The reporter's unannounced visit found that the quality of different brands is uneven, and the phenomenon of shoddy goods also occurs from time to time. At 2 pm on February 14, the reporter saw in a Weiduomei pastry shop in Hongmiao that the slogan "All light cream" was displayed in the shop, and many products were also marked with "New Zealand pure cream". There are indeed several boxes of imported "Anke Anchor Cream" in front of the transparent operation room. However, the next second, the reporter saw the baker take out a bottle of cheap "golden diamond" and start giving it away. When the reporter asked, "Didn't you say you all use whipped cream?" The baker said, "I'm practicing. "But whether this cake is really used for practice or sold to consumers, the reporter can't help it. In the bakery in Shuangjing, Chaoyang District, the reporter saw three bakers chatting and laughing while mixing noodles; After a while, even the cashier ran into the operation room to join the chat, but they didn't wear masks. Due to the high indoor temperature, many bags of bread on the bread rack are covered with water droplets, which will not only affect the taste of bread, but also lead to the growth of bacteria if the moisture is too high. Compared with middle and low-grade bakeries, the quality of most high-grade bakeries is guaranteed, although the price is higher. French bakery, Dawang Road, Chaoyang District, Beijing. The reporter saw that bread is generally a few yuan to a dozen yuan 1, leather, and can smell the smell of butter; Rough surface and hard texture should be used more. Moreover, the sanitary conditions of these two high-end bakeries are also very good, and the products with meat are stored in the kitchen. All kinds of tricks used to save costs are also bread. Why are the tastes and quality of high, medium and low-grade bakeries so different? The reporter learned in the interview that this has a considerable relationship with the quality of raw materials and the way bread is made. Minimizing the quality of raw materials and simplifying production procedures have become the "only way" for some bakeries to reduce costs and obtain greater profits. This not only greatly reduces the nutrition of bread, but may even bring health risks to consumers. 1. Cream is inferior. Miao Qijia, a bakery and sugar products industry association with more than 50 years of experience, told reporters that oil is the basic raw material for making bread. Whether to use high-priced and high-quality fresh cream (animal cream) or low-priced and inferior vegetable cream () determines the cost of bread. The reporter learned that the vegetable cream in the wholesale market is generally one kilogram in 5 yuan, while the animal cream with the same weight costs ten or twenty yuan, and the price difference is three or four times. Miao Qijia said: "Now most bakeries choose cheap vegetable cream, but using it in large quantities will not only increase the risk of diabetes, but also make people more likely to get fat." Ms. Wen, who has been baking products for 7 years and opened a bakery raw material shop, told reporters that vegetable cream is widely used in middle and low-grade bakeries on the market, while high-grade bakeries are uneven, most of them use fresh cream and vegetable cream at the same time, and only a few use pure fresh cream. Step 2 make soft bread. The "bread" bought by a reporter in a bakery looks like the size of a Lamian Noodles bowl, but it is only the size of a child's fist after being gathered into a ball. Experts say that this kind of free-shrinking bread is likely to have an improver added. Miao Qijia said: "The dough with the same size will increase by 1.5-2 times after being made into bread by traditional methods, while the bread with improver will increase by 2-3 times. If more modifiers are added, the expansion multiple will be greater. This will at least use less flour, which can greatly reduce the cost. " Besides, soft bread may contain a lot of oil. 3. The quality of ingredients is uneven. Patterned bread containing floss, jam, fruit and other ingredients is more likely to cheat on the quality and price of these ingredients and reduce the cost. In a supermarket specializing in baking materials, the reporter saw the same 1 kg of dried pork floss, some sold in 60 yuan, and some sold in 24 yuan. The shopping guide pointed to the "ingredient list" after packaging and explained to the reporter that most of the cheap meat floss was added with "",while the expensive meat floss was not. The same is true of jam, fruit and other ingredients. Good jam is made of fruit and sugar, and the cost is very high. You can clearly see the fruit pieces inside, which are natural in color, sweet in taste and fruity. Inferior jam is mainly made of starch, essence and a small amount of fruit, which is mostly pasty, with no fruit, and sweet and rich taste. In addition, Ms. Wen said: "Even the pigment used to color the cream has both advantages and disadvantages. A better bakery uses natural pigments, and almost directly uses artificial ones. " 4. The shelf life is difficult to distinguish between true and false. Most bakeries claim that their products are produced on the same day, but few people are willing to explain to consumers what to do if the bread they are making cannot be sold on the same day. At about 9 pm on February 14, the reporter saw that in a bakery named Baifulin, the sales staff were "bagging" and "packing" snacks such as puffs that were not sold out that day, and they did not know where to go. Although bakeries such as Bread Newspeak and 85-degree C all sell at half price after 8 pm, when the reporter asked how to deal with the last unsalable bread, the salesperson refused to answer. 5. Hygienic disinfection becomes a hidden danger. There are almost all kinds of safety and health problems in the 12 Chinese bakery investigated by the reporter. For example, trays and clips for bread can be reused directly without disinfection; When making on the spot, the baker didn't wear masks, hats, etc. As needed, this will lead to hair, saliva, etc. Entering the bread and cake being made will bring health risks and spread diseases. Experts teach you to choose good bread. In order to let consumers buy safer bread, apart from strengthening the supervision of bakery hygiene and the use of raw materials, it is the simplest and most practical way for consumers to learn to choose by themselves. Real cream is soft and fake cream is hard. A senior baker who has worked in a high, middle and low-grade bakery for ten years said that fake cream (vegetable cream) is hard in texture, while real animal pure cream is soft in texture and easy to eat. From the appearance, good cream is yellowish in color, delicate in texture and rich in milk flavor. The fake cream is white, with thick pores and a faint milk fragrance. Fan Zhihong, director and associate professor of Food College, reminded us to read the ingredient list on the label carefully when buying bread. Those marked ",,vegetable shortening, vegetable fat,," are all vegetable cream. Good meat floss becomes silk, and poor meat floss becomes powder. Qi Jia said that good meat floss can see the feeling of pure meat, with a little meat; Poor meat floss is almost all powder because of the addition of bean flour. In addition, among all kinds of bread, fluffy bread is the easiest to go bad. First, because the meat floss has strong water absorption, and second, in order to keep the meat floss, a lot of bread is usually brushed, which increases the risk of bacterial pollution. So, be sure to buy what you cooked that day and eat it as soon as possible. Whole wheat bread should not be too dark. Really good whole wheat bread should be uneven natural brown, if the color is too dark and close to black, it may be dyed; This kind of bread has a rough taste and should be able to eat the nature inside. If there are only a few pieces on the surface, but the taste inside is soft, nine times out of ten it is fake. The pulp of jam bread should be even. Fruit granules or pulp should be selected for jam bread, with the same size and uniform distribution; If you can't eat the pulp, the quality is definitely poor. The ham cracked and the bread was stale. In ham bread, if there is more starch in ham, the quality is poor; When ham or bacon splits, it means that the bread is not fresh. May contain carcinogens. Liu Yang told reporters that doughnuts are the most unhealthy bread recently. Fry the bread balls directly in the oil. In order to save costs, many stores will use oil repeatedly, which will make the fried doughnuts black and greasy, and even have. Fan Zhihong also pointed out that potato flour will be added to doughnut dough, which is more likely to produce carcinogens when fried at high temperature. Secondly, there will be more carcinogens in the reused oil.