came to Shandong yesterday. This old man runs a steamed stuffed bun shop. He is no stranger to steamed buns, but he is not new to steamed buns. For many years, they are made by hand, and there is no time to learn and think about them. Although steamed buns are traditional industries, they are made by hand. But this industry is relatively conservative, there is no spirit of mutual discussion and learning, for new things and processes, often go out to learn skills.

the storage time and temperature requirements should be noted. Generally, the storage time is about three days, whether it is 10: 0 technology or 20: 0, it is considered to be a better state within three days. If the storage time exceeds this time, it is considered to be better. Both the noodle quality and the effect will be affected to a certain extent, which is the result of Sanhao practice test.

and then using Sanhao steamed stuffed bun machine steamed buns, no matter 10 + 0 noodles or other processes, they can be made by machine buns, and there is only a slight difference in pastry and technology. Does not affect the package molding effect, of course, if the process is special, it needs to be adjusted appropriately. For the pastry process and the structure of the steamed bun machine, Sanhao has rich experience and manufacturing experience. Sanhao always believes that only if you understand the design structure of the machine, can you better combine pastry and machinery.