When a bread factory is opened, the bread inspection mainly includes: appearance and sense, deviation of net content, moisture, acidity, specific volume, acid value, peroxide value, lead, salmonella, staphylococcus aureus, total number of colonies, coliform, mold and yeast, lemon yellow and sunset yellow.

detection standard GB 2762-212 national standard for food safety, limit of pollutants in food, GB 799-215 national standard for food safety, cakes and bread, and GB/T 2981-27 bread. The detection period is 7 working sunrise reports, and the samples are required to be 5g, with 6 independent packages and complete instructions.

Definition of bread:

The so-called bread is a food made of rye, wheat and other grain crops as basic raw materials, which are ground into powder, then mixed with water, salt, yeast and made into dough blanks, and then heated by baking, baking, steaming and frying. Bread is also known as artificial fruit, with various varieties and flavors. Bread is a high-calorie carbohydrate food, and it is easy to be obese if eaten too much.

There are three kinds of bread making:

First, the middle seed method: the method of stirring twice, that is, the middle seed dough is first stirred to ferment for a period of time, and then mixed with other parts to form the dough for making bread.

second, night planting method: a kind of middle planting method, which refers to mixing middle planting bread before work on the first day and using it at work the next day.

third, direct method: the method of directly stirring once.