There are many ways to identify the quality of raw materials. However, no matter which method is used for identification, there are certain standards and requirements. These standards and requirements are formulated based on the properties and characteristics of the raw materials themselves and environmental factors. They are based on the best eating point of the raw materials. South China The teacher of the Xiamen pastry training class told everyone that it mainly includes the following aspects:

1. Hygiene of raw materials

The hygienic standards of raw materials mainly refer to the process of cultivation, growth, storage or During processing, whether the raw materials are affected by external factors such as the environment, causing changes in the raw materials, such as self-toxins, chemical pollution, pesticide pollution, contaminants, insect eggs, germs, etc. In serious cases, they cannot be eaten.

2. Freshness of raw materials

The freshness of raw materials also determines the quality of pastry. It is the most basic requirement for the quality of raw materials. Changes in the freshness of raw materials are generally reflected by the appearance of the raw materials. Through the changes in the appearance of the raw materials, the degree of change in the freshness of the raw materials can be found. Changes in appearance are mainly determined by factors such as the shape, color, weight, texture, smell, and moisture of the raw materials.

1. Smell The pastry training teacher in Xiamen, South China told everyone that different fresh raw materials generally have their own unique smell, which is different from the taste. Once the raw materials have an odor, it means that the freshness of the raw materials is reduced.

2. Moisture and weight Fresh raw materials have a certain volume and weight. The moisture of the raw materials is the main factor that determines the texture and volume of the raw materials. For fresh raw materials, the moisture in the raw materials will evaporate as the ambient temperature changes during storage, thus reducing the volume and weight of the raw materials. For dry ingredients, the weight and volume will increase as the ingredients absorb moisture from the air and become damp. Therefore, changes in the moisture and weight of raw materials depend on different situations. No matter whether the moisture and weight of raw materials increase or decrease, the freshness of the raw materials will be affected.

3. Form: Different raw materials have different external characteristics. The shape of the raw materials will change whether they are fresh or stale, and may be severely deformed. Generally speaking, if the freshness is high, the raw materials will maintain their original shape. Otherwise, they will be deformed, shriveled or expanded, which requires us to have certain practical experience. Therefore, through changes in the form of raw materials, we can judge the degree of change in the freshness of the raw materials.

4. Texture The teacher of the South China Xiamen Pastry Training Class told everyone that the texture of the raw materials mainly refers to the texture of the raw materials, that is, the old, tender, tough, crisp, cotton and waxy aspects of the raw materials. Changes in the texture of raw materials are mainly the result of changes in the raw materials' own factors during storage. Generally speaking, when the raw materials change from tender to old, from brittle to soft, from hard to soft, it proves that the freshness of the raw materials has changed.

5. Color Color is also another appearance characteristic of raw materials, including color and gloss. Each raw material has its own color and gloss. However, due to its own factors and environmental factors, the color of the raw materials may vary. and gloss will change. Generally speaking, when the color and gloss of raw materials change into undesirable colors such as gray, dark, black, spots, etc., the freshness of the raw materials is reduced. Therefore, we can judge the freshness of raw materials through changes in color.

3. Inherent quality of raw materials

Xiamen Pastry School’s Xiao Huang tells everyone that the inherent quality of raw materials is also called the use value of raw materials, which mainly includes the nutritional content, taste, and Texture and other factors. Different raw materials have different qualities. Some raw materials have certain toxicity, but different raw materials have different inherent qualities. Even the same raw materials have different qualities due to factors such as type, region, season, etc. Sometimes the difference is even greater. But no matter what the raw material is, its inherent quality should be the best at the best point of consumption.

1. Maturity The quality of products and raw materials depends largely on the maturity of the raw materials.

2. Taste and texture Taste and texture are the reflection of the inherent quality of raw materials. When people eat food, they pursue the taste and texture of food to a large extent. Good taste and texture are the things that satisfy people’s desire for food. Basic requirements. However, raw materials will have different tastes and textures at different times, and sometimes objectionable tastes and textures will appear. Therefore, it is necessary to correctly identify the optimal taste and texture period of raw materials.

3. Nutritional quality. The Xiamen pastry training teacher told everyone that different raw materials have different nutritional contents. The nutritional value of the raw materials determines the edible value of the raw materials. Due to different growth periods and storage times, the nutritional content of raw materials will change, and their nutritional value will also be different. Therefore, it is necessary to combine other factors to choose the period with the best nutritional value.