Baking materials are not just simple flour, salt, sugar, butter, milk and water. There are many nutrients as raw materials for optimizing products. Professional baking is not only for making profits in business and greatly reducing costs. Professional baking is more based on solid basic skills, with the need to optimize the formula, upgrade product quality and equipment research and development. Professionals have the advantages of raw material selection and research and development in their professional work. While making better products, we can meet the needs of customers in reproduction cost, develop the tastes and qualities that customers need, understand and study the characteristics of different raw materials, and use their characteristics flexibly. Dessert, each ingredient can be deeply studied, and the difference of raw materials will be more obvious in the product than bread. We will also make use of the characteristics of different raw materials under temperature and humidity to make suitable formulas and choose the best implementation methods.

Professional technology not only pays attention to mass production, but also pays attention to operability and reproducibility. The title asks whether some books belong to professional baking, and I think some books belong to it. They just sum up their skills and experience into the most basic formula in a more understandable form for everyone to follow. Moreover, the authors of some books are just the basic formula for opening their own stores and factories, and write books to promote their own brands as soon as possible. And professionals have the ability to develop. But more home baking is difficult to achieve, just as you can make a delicious dish by reading the menu, but you may not have the ability to write the menu. Moreover, they dare to share, write and teach, and are not afraid of copying or copying recipes. Because baking is diligent, they also need to mobilize their five senses to experience the production process. Real technology needs accumulated practice. Even if you know why, you may not have the feeling and experience of perfect reproduction.

Professional machines, it is very eye-opening to take a look at the annual baking exhibition, not to mention going to France and Japan, a baking power. There are machines that make hand cramps, machines that decorate flowers and squeeze puffs, and ovens that imitate stone kilns. Machines can make the grams and shapes of finished products more stable, and also help shopkeepers to reduce the training of personnel and reduce the risk of personnel flow. If the budget is right, it is really not as worry-free as the machine and guarantees the quality. Of course, machines can't replace professionals. After all, we need professional skills to constantly upgrade and develop products, and at the same time promote the upgrading of equipment, replacing only those who are dispensable and those who are repetitive and boring. And professional baking has basic equipment and models. The lowest version of the professional kitchen will also have a big oven, thermometer, alarm box, trolley, freezer and non-thermal console.