With the ingenuity of the Chinese people, flour can also be made into a variety of delicacies.

Nowadays, with the continuous rise of the baking industry, a variety of breads have appeared in everyone's sight. European-style soft buns, baguettes, Japanese-style pineapple buns and other breads always attract many young people who love to try new things.

But I don’t know if you have ever thought about it. Bread is also made of flour. In the minds of foreigners, bread is the same as the steamed buns we often eat. They are used to fill the stomach. So why is the price of bread more expensive than steamed buns?

How much more?

In fact, when analyzing steamed buns and bread from a nutritional perspective, Chinese steamed buns are even more nutritious than bread.

Because the steamed buns are steamed, the nutrients of the flour are still preserved in the steamed buns, and are easier for people to digest and absorb.

Bread is formed under high-temperature baking. The vitamins and lysine in the flour are lost, and the starch has not yet been gelatinized, making it more difficult for the body to digest it when eaten.

So why is bread more expensive than steamed buns?

1. Bread has more raw materials. Friends who have made steamed buns at home must know that making steamed buns is not as complicated as imagined. It only requires flour, yeast and water. Knead the dough and let it rise for a while before putting it in the steamer.

Bread has more raw materials, including flour, yeast, oil, sugar, salt, eggs, milk powder, etc. If you want to make a more palatable bread, you may also need grated coconut, coconut flakes, red beans, raisins, etc.

Excipients.

2. The raw materials of bread are more expensive, not to mention that there are so many auxiliary materials to be added to make bread. Just talking about the flour for making bread, the price of professional bread flour is much more expensive than ordinary flour.

Wheat flour for making bread requires stronger gluten, while flour for making steamed buns does not have such high requirements.

In other words, professional bread flour can make high-quality steamed buns, but ordinary flour cannot make delicious bread.

3. The process of making bread is more complicated. From the perspective of production technology, making steamed buns is relatively simple. From kneading the dough to making the steamed buns, it usually only takes about one and a half hours. Therefore, families in northern China will make large steamed buns at home.

Everything is fresh.

But making bread is very troublesome. The steps of mixing, kneading, rising, resting and shaping, secondary rising, baking, etc. will greatly extend the making time of bread, and it may not be possible to make bread in two or three hours.

over.

4. The operating cost of bakeries is higher. If you think back to the steamed bun shops and bakeries you have seen, you will know that the decoration of bakeries is generally exquisite, elegant, clean and tidy. Some bakeries also need to create their own brands, plus

The research and development of new products requires high costs.

The taste of the steamed buns remains basically unchanged, so no R&D costs are required.

Steamed buns are also more often found in breakfast shops, which are self-employed and cannot form a scale, so the prices are relatively cheap.