News

1. [·Low temperature matured bread·] not only promotes flavor ripening, but also produces a win-win production method under the requirement of [strict labor time]: "I hope that when people are resting, the bread is also resting!"
2. [How much Lupine is added depends on your Lupine and the purpose of adding it]
3. Is it to complement the flavor and mature, or to optimize the bite and mouth-melting properties? Because Lupine’s own value can make the dough more extensible and soften the protein;
4. Today’s show is all simple must-sell popular formulas. You can distinguish the difference between ○with Lupine and ×without Lupine.
5. "Opportunity loss bread" chance loss bread does not require final fermentation and can supplement the aging process. In response to lack of work and sudden crowds, additional bread! How to produce delicious products of the same quality in a short time!
6. What is the meaning of adding Zhongzhong and Lupine at the same time?
7. Did you know that Lupine liquid seeds can also be used to make "sour seeds"?
8. I don’t hesitate to answer Lupine’s various details❤️‍🔥
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  Super ·superior·excellence! Everyone asks and answers,
There is no silence at all!
 The attitude of everyone in Taiwan to seek knowledge makes Mr. Ito very happy.
Teachers are also willing to share what they know!
We would also like to thank all members of "Onion God Club 2.0" for their full logistical assistance during the course! Let teachers feel at ease and Qiao Shun successfully complete this activity
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