in the alleys of the old city of Jinan, the old noodle steamed bread shop, which Zhang has run for ten years, has recently encountered new challenges. The shops that used to be popular are gradually deserted, while the new Rainbow steamed bread house opposite is very popular. The red dragon fruit steamed bread, green spinach steamed bread and orange pumpkin steamed bread in the window are like works of art, attracting children to stop and parents to unpack one after another.

Sister Zhang did not care at first, until Aunt Li, a regular customer, could not help reminding: Xiao Zhang, young people nowadays pay attention to nutrition. Look at other people's colorful steamed buns, both vegetables and fruits, and they have an appetite. This sentence awakens Sister Zhang and quietly buys some rainbow steamed buns. The moment I broke it off, I was amazed-the layers of fruits and vegetables in the steamed bread naturally faintly dyed, taking a bite with both wheat and light fruit aroma, and the taste was soft and chewy.

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with doubts, Sister Zhang began to visit the market and found that the core of this kind of fruit steamed bread is to integrate fruit and vegetable nutrients into traditional pasta. It not only satisfies modern people's pursuit of healthy diet, but also attracts young consumers with their good looks. Many parents are willing to buy for their children, which can not only solve the problem of picky eating, but also supplement vitamins, while traditional steamed bread shops are likely to be eliminated by the market if they are not transformed in time.

through peer introduction, Sister Zhang found three good machines that focus on the research and development of pasta machinery. under the guidance of engineers, she visited the fully automatic production line of Sanhao fruit steamed bread machine . The design concept of this equipment is bright: users need to squeeze fruits and vegetables into juice in advance. Pour it into the matching mixer and mix it accurately with the flour, then the intelligent mixing system will fully integrate fruit and vegetable juice and flour, and then form a colored dough, and then the noodle pressing process of Sanhao fruit steamed bread machine simulates manual kneading through multiple rolls. let the fruit and vegetable layer and wheat flavor layer fully intertwined, forming a beautiful sense of hierarchy.

the core of steamed bread machine lies in automatic forming and quality control, the engineer explained. The whole process from dough processing to steamed bread forming is automated, and one person can produce 6000 steamed buns per hour. Whether single-color, two-color or tricolor steamed bread, uniform specifications can be achieved through mold settings, Zhang noted. All parts in contact with food materials are made of high-quality stainless steel, convenient cleaning and maintenance, fully in line with the processing process.

what makes her recognize is that while retaining the taste of traditional steamed bread, the Sanhao fruit steamed bread machine has solved the common problems of fruit and vegetable steamed bread through technological innovation. For example, through the mixing process of precise temperature control, the nutrition and natural color of fruits and vegetables have been preserved to a greater extent, and multiple noodle pressing processes make the texture of steamed bread more delicate and chewy. The fragrance of fruits and vegetables is perfectly integrated with the aroma of wheat, these technical details make fruit steamed bread both beautiful and delicious, and its nutritional value is far higher than that of ordinary steamed bread.

if you are also looking for innovative ways of traditional pasta, you might as well consider the business opportunity of fruit steamed bread and the automatic production line of Sanhao fruit steamed bread machine. Empower the traditional technology with science and technology, let each steamed bread become a combination of nutrition and delicacy, let us join hands, protect wheat fragrance with innovation, light the table with color, and jointly explore the new future of the pasta industry.