News and Information
2025/02/22
At this baking exhibition, we invited the Taiwanese baking master Shen Hongdian to perform live. From classic French bread to various innovative baking creations, each piece embodies the chefs' hard work and wisdom. The dough flying in their hands magically transforms into exquisite baking masterpieces, making people dazzled and amazed!
2025/02/22
Grand Hosah Foods (Guangdong) attracted numerous customers at this exhibition with its theme of “Healthy, Delicious, Professional, and Focused”. It successfully achieved five “10,000-person” goals: reaching over 10,000 new customers, exceeding 10,000 live stream viewers, providing product tasting to more than 10,000 people, gaining over 10,000 new WeChat followers, and receiving over 10,000 on-site interactive check-ins.
2020/04/22
Cake ingredients mainly include eggs, sugar, and flour, with dairy products, leavening agents, and flavoring agents as auxiliary materials. Due to the differences in the processing properties of these raw materials, the ratio between various raw materials must also follow certain principles. This is the principle of raw material formula balance, including the balance between dry and wet raw materials, and the balance between strong and weak raw materials.
2020/04/22
What is the ideal environment for dough fermentation?
The main purpose of the fermentation stage in baking is to allow the dough to expand and adjust its rheological properties for further expansion during baking. To achieve this, we need the yeast to produce enough carbon dioxide during fermentation, so we first consider the yeast activity. Yeast can produce carbon dioxide at around 0℃, and the amount of gas produced gradually increases with the increase in temperature, until it reaches the maximum value at 43℃. When the temperature rises to 55℃, the yeast activity stops, and the cells die.
2020/04/22
What is heat-treated flour? How do you use it?
Modified flours are often used to produce heat-treated flour or to directly heat-treat flour, in order to alter the properties of the final flour. We can broadly classify heat treatment types into wet and dry.
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