Today, I saw that this product was actually on Zhihu's home page, and I quickly came to confess my guilt after non-stop sadness. Writing the first edition of this post was really just a spur of the moment. Seeing that a blogger whom I always admired was hit by this post, I overreached myself to write what I knew. The shortcoming is of course the number of Ganges sands. Welcome to point out. The illustrations in this paper are collected by individuals from food blogs, and there are links to the author in the pictures. If you are interested in the products, please click the links to see the original author's blog.

From the content, a topic that originally discussed home baking and professional baking was digressed by me, Wan Li (it was written by me as a baking factory, and I was careful to think whether it was because people liked to read the articles that exposed the black, and you had a better life reading the Sun than the Times). But this turned out to be the most favorable answer? ! It's really a waterfall sweat. Up to now, I have been very nervous at the sight of the increase in the affirmative vote, for fear of misleading others. That's really a sin to redeem the sweat. My answer is just about what I know about professional baking and home baking in China. If some answers from upstairs were blind before, then this is Ye Er Yang, and they are all the same.

As a person who has worked in a well-known chain cake shop for four years (only in winter and summer vacations), there are n friends engaged in this industry (factory). In daily work, I often contact pseudo-professionals in professional factories and so-called baking amateurs, who are really beginners to talk about what I know in a limited way. Because of my limited knowledge, I don't know much about it, such as the high-end blue ribbon version of Mi Qiqi, and the lowest-end cake houses (products) with private workshops in communities and streets.

Among the answers to the questions, Ms. Mi Qiqi's answer is even more beneficial. Reading her answer often reminds me of reading the book "Go to Paris to bake a macaroon" before, but, just, ahem, like <; < Teenagers here > > People who spit in the room, like Wang Yuyan, shoot brochures, but the real situation on campus is mostly silly aunts. Personal contact with Beijing (dare not say China, for example, Shanghai's professional baking and home baking are much more developed than Beijing) baking industry is still rare, and Lan Xiang is mostly yelling. I recommend reading two posts on Douban,

Hell's Kitchen-challenging the hotel's crazy overtime and baking training-do you want to go abroad? Quote a paragraph from it: As for training courses in China, I participated in a training course. Then, I finally learned that Mu Si can be made of mousse powder, tiramisu can be made of tiramisu powder, the pattern of marble cheese can be painted with chocolate fragrance, the cake can be fluffy and stable with cake oil, and milk fragrance powder can make dough or cake smell particularly fragrant ... I don't want to generalize, after all, I only know a training institution in depth, but But then again, the training you received may not be the best, and it will be different from your psychological expectation, but it can make up for my shortcomings more or less. For example, it at least let me know the general steps of making bread and learn more about the other side of the baking market. However, in such a non-strict standard training institution, while accepting the advantages of institutional teaching, we must also adhere to our own principles. Therefore, I didn't fully attend the course for three months, maybe less than two months. After thinking that I had acquired the knowledge I wanted, I applied to suspend the course.

well, although I have never attended this kind of domestic training class, all the production R&D personnel I did come into contact with were from this kind of class. The table says that workers are dear. For example, some workers' daily work content is to put the toast blanks from the assembly line in toast box, take down the bread baked on the grill and put it on the packaging machine assembly line, and put the snacks produced by the moon cake machine on the baking tray. You don't think this can be used for training. Of course, the boring work content and low wages caused by zero technical level are also the main reasons for the large flow of workshop personnel.

So personally, I admire everyone who really likes baking and works hard to pursue their dreams, such as Mi Qiqi upstairs. However, personally, as an idealist who has hit a wall everywhere, if one day, you return to China and engage in related work, don't be sad because of the harsh reality. Because, because sometimes there is a certain distance between ideal and reality, for example, studying top bakers professionally, all the raw material money is included in the tuition fee, so we don't have to consider the cost when making, but, however, we learn our beloved baking to pursue our dreams, but the boss doesn't. He is looking for the biggest profit at the lowest cost.

Of course, the products produced by big hotels and factories are relatively confident, because he can't smash his own signboard. If the cakes produced by Kempinski bakery (I heard that many foreigners buy cakes at half price after 8 o'clock every day) are the same as those in the vegetable market, can there still be business?

To maintain the operation of an enterprise (factory, restaurant bakery, chain bakery), or to make profits continuously, it is necessary to have a dedicated heart and exquisite skills, but it cannot be relied solely on these. Therefore, Wu Baochun is going to study for an MBA, and Taiwan Province University will refuse to accept him in the news because he is really good at making bread, but he may not be so proficient in personnel management, cost control and financial management.

So maybe a blue ribbon high flyers who came back from France and worked in baking in China saw all kinds of essences, pigments, preservatives and additives every day. It's really that the world outlook is going to collapse, so now many sweet shops and coffee shops (such as Shichahai and Nanluoguxiang in Beijing) are opened by returnees themselves. Of course, some have succeeded in pursuing their dreams, and some have succeeded. After all, Look at the bookstore that Xu Zhiyuan opened in Yuanmingyuan before. Later, he also hid his face. Now he went to Blue Harbor. It was because Blue Harbor took a fancy to his brand and offered three years' rent-free. % $ # @, of course, I think privately that he may not make money for labor, water, electricity and energy. Isn't that money sweat? Of course, it's a bit far-fetched. I suggest interested students refer to Tzu-I Chuang's < Anthropologist in the kitchen >: It is not easy to open a restaurant in Chapter 13 and Chapter 17. We can get a glimpse of the hardships of food practitioners through the real version of the story of working in the hotel kitchen and the story of the collapse of the idealistic chef who opened the shop.

Origin:

1. Equipment and raw materials (cost first)

1. Long and long explanation.

In this paper, I divide the bread for sale into two types: large-scale factory production and relatively small-scale bakery (restaurant bakery and chain bakery). Personally, I also think that the author of the professional western pastry chef who answered questions for everyone before is the second kind, and belongs to the superstructure. The author only talks about what he knows about the middle and lower floors (middle-level high-end bakery and large-scale factory on the lower floor) in the professional baking market.

1. Professional and amateur feeding.

Home bakers are pure amateurs and pure interests. It is almost inevitable that they like everything at first. From the raw materials of butter, flour (high gluten and low gluten), sugar, yeast, eggs, even molds, oiled paper, tin foil, fixed assets of chef machines, bread machines, egg beaters, ovens, there are a lot of big guys waiting for you with four-digit prices, such as Japanese imported fermentation boxes, American imported chef machines, air dryers and so on. At home, a large box of molds is an entry-level standard configuration. Only a large cabinet of background cloth, cups and dishes for taking photos dares to say that they have started a food blog. The molds of Googoo Goo Hof, Kelilu and macaroon should at least have a set of silicone and a set of non-stick ones. Of course, at least they are Lekui, Beiyin, and like me, they can be regarded as Chinese New Year. All foreign trade stores are embarrassed to say hello to others.

professional baking enterprises are relatively simple. Four-way toast molds make all kinds of toast, of course, most of them are made in China. They don't know if Beiyin is good. The problem is that it is expensive. Hot stoves, tunnel furnaces, various production lines and all kinds of raw materials should call the manufacturers for goods and wait for the delivery truck.

Of course, there is too much to talk about in the production of raw materials, not to mention the general environment, but only the cost. From a certain point of view, the cost is the foundation of a manufacturer's livelihood, and the brand is just the basis for you to sell at a higher price than others.

whoever runs a factory is not running a porridge factory, and being an enterprise is not doing charity. Without profit, everything is just a cloud. N years ago, I interviewed Lee Kum Kee's boss. He once spoke out about the product prices of mainland seasoning enterprises, and implicitly said, "It's a cheap price, but we can't do it at this price." At that time, we were just curious that his family asked family members not to divorce, and if they divorced, they would cancel the family rule of property inheritance. I didn't listen to the deep meaning of General Li's words, and as a result, Sudan Red happened in less than two years. Only then did I realize that cost is really a constant business theme.

So why are those small manufacturers afraid to eat? Because the big manufacturers have strict supervision on their brands, the export is relatively reassuring and the management is quite strict.

Some students listed disinfection and sterilization, hats and masks in the production process of large factories. . . . . Wait, but the gap between the scene and the reality during the visit is basically the same as the bedroom in the home magazine and the bedroom in real life.

There are many reasons for this. First of all, how difficult it is to recruit people in various factories now. For example, I often deal with a large foreign-funded factory in Tongzhou because the local government helps to recruit people (large taxpayers). According to the friendship of girlfriends I know, recruiting people in the workshops of several baking enterprises in Daxing Development Zone is really like a spring breeze, always recruiting people, always leaving people (like Foxconn Khan) and working in the production workshop. I have to work shifts (morning and evening shifts), often work overtime on holidays, it is difficult to rest during the Mid-Autumn Festival and Spring Festival, and so on. That is enough to constitute a high-intensity flow of personnel. According to my best friend in quality control, every time I go to ask for instructions from the vice president of production, I always see a group of people waiting to resign at her door, which is really out of line with the petition office.

Having said so much, it's not about the inside story of the factory. Under this kind of spring breeze and flowing water, newcomers have to train and learn, and they have to go through a process of induction and training, from birth to maturity. Therefore, it's not surprising that the product quality is unstable and the regulations are not implemented properly (such as the prescribed actions of hand washing and disinfection). Well, if you insist on the contents of those corporate promotional films and brochures to the end, The protagonist is my best friend. From washing hands to disinfection, she made a guest appearance in all places where she wanted to face. I have also seen that film, which is really high-end atmosphere, although the authenticity is relatively weak.

2. All kinds of drugs we ate in those years.

Let's talk about food first. One of my girlfriends graduated from N University. She works in a large factory for quality control, and also manages the regular testing of products. The products of large factories are relatively guaranteed. Every time the products are sent for testing, there is nothing wrong with them, but she was beaten back once. What? Purple potato stuffing. What's the problem? The quality problem. To be honest, the laboratory put too much starch in this stuffing and forgot to put purple potatoes. The next leader of Shenma was furious, cursed the manufacturer and made rectification within a time limit, which was irrelevant to the theme, needless to say. Under the arrangement of flowers, I go to the supermarket every Mid-Autumn Festival to see the moon cakes of various manufacturers. Why can the price of a lotus seed cake be more than ten times worse than that of a small manufacturer? Cost, cost.

well, starch as stuffing is a bit funny, but at least starch can be considered as ingestible particulate matter. upstairs, it is said that even if there are additives in the raw materials, it will be explained after limited consent. (Please read the following words word by word.) However, we didn't use bread improver, cake oil, essence, pigment, preservative and foaming agent. The following ten thousand words are omitted.

Some people know that the common carmine is actually cochineal, which is extracted from a kind of insect. Although this is all natural, there are n friends around me who know that they will never eat all red or near-red food in the future. Women are really troublesome.

Some people know that the common cheap baking powder in the market contains aluminum, right? What, you said it was expensive, but it doesn't contain aluminum, dear, do you think the factory will use that? Cost, cost.

Some people know the harm of bread improver, cake oil and emulsifier to human body, but you don't. Well, go by yourself.

does anyone know that domestic butter is much more than imported butter additives?

Some people know that the factory produces all kinds of cakes with margarine, which is the legendary margarine. The one upstairs said that the recipe for baking books started with how many grams of Maiqilin was written. I'm sorry, and I don't have much reading. Up to now, I have only collected a small number of baking books from China, but none from Japan, Europe, America, Hong Kong and Taiwan, mainly because I can't afford it and can't understand it. The total height was originally waist-high, and after some rough and refined, the existing height is knee-high. In my limited books, I have never seen such a off-line prescription.

Natural butter (animal butter) is unstable and not easy to use, but I personally recommend this speaker to read the blogs of two great gods, love and freedom, and Texas farmers, which contain n detailed expositions, some of which can be read as professional papers. I have also seen an admirable longitudinal analysis chart in a Boli who manages materials, which reminds people that the R&D personnel I have seen are all muddling along. There are really several interviews that I asked. The most shocking one was a visit to a production supervisor, who recommended a new bread of his own, similar to Stolen's, and I praised it a few words (in fact, it is much less than the fruit made by myself, and it is so embarrassing to say that it is called Christmas fruit package. The director said, is it called ice seed? Me? @! #$%& Therefore, some people upstairs really don't be too superstitious about the production of large factories. When I interviewed the bosses of various enterprises, I really had an appointment time. When I pushed the door in, the boss was scolding the R&D director for being useless.

I also went to an interview, just in time for the boss of the enterprise to check and accept the newly-made gold bricks made by R&D personnel. The two gold bricks are exactly the same. The boss asked me to taste them, and took a bite. One tasted fragrant bread, and the other tasted ordinary bread. As a result, the boss told me that the fragrant one used margarine, which is trans fatty acid. That classmate congratulated you on getting it right, but it didn't perform well. I only interviewed the boss once, and I don't know what she did afterwards, but when I read the label of bread in the supermarket, most of the ingredients list said vegetable butter. Well, you know.

It's the same boss, who once caught up with her and cursed the production supervisor, who was a 118-meter-tall man in the northeast. At that time, he was also anxious and asked the boss directly if the products were good and easy to handle. There were 4 yuan a catty of jujube paste and 41 yuan a catty. Which one do you want? I didn't know she used that. I sweated for a long time.

Some students said that many things can only be made by professional baking. Well, personally, there are only a dozen bread production processes in factories, and the middle point is mainly imported stuffing machines, mainly made in Japan, which are cheaper than those in Europe and America and more functional and durable than those made in China. In the production of cakes, the batter is poured into the mold and must be put away.