First of all, there is a huge difference between the commercial formula in the catering industry and the home-made formula itself. The commercial formula needs careful research, and the home formula can only use experience. Secondly, the technology required for professional baking is very different from my own experience in the kitchen, and the ratio of flour and water is very different, not to mention the learning and understanding of steps such as waking up and fermentation. Finally, there are raw materials. There is no comparability between commercial materials and household materials. Business needs to consider the cost. Home-made materials will only choose raw materials that look good but are not necessarily suitable. To sum up, it is not surprising that the finished products differ greatly ∞