The latest steamed bread, fresh noodles, cakes, spring cakes, rice products and other flour and rice products new microorganisms (plant-based) new antiseptic technology small workshops, or small shop processing, any form of flour rice processing
author：Du Dechun
The latest new microbial (plant-based) new anti-corrosion technology for steamed bread, fresh noodles, cakes, spring cakes, rice products and other flour and rice products
Small workshops, or small shop processing, any form of flour rice processing, only need to add edible food-grade microorganisms (plant-based) natural green preservatives, which can greatly improve the preservative period of the product (from the original 24h, can be extended to 4 days ~ 7 days / room temperature).
Du Dechun roasting technology research and development institution exclusive intellectual property technology
How to preserve rice products and baked goods? #面米制品与焙烤食品如何防腐?
The latest steamed bread, fresh noodles, cakes, spring cakes, rice products and other flour and rice products new microorganisms (plant-based) new antiseptic technology small workshops, or small shop processing, any form of flour rice processing
The latest steamed bread, fresh noodles, cakes, spring cakes, rice products and other flour and rice products new microorganisms (plant-based) new antiseptic technology small workshops, or small shop processing, any form of flour rice processing
The latest steamed bread, fresh noodles, cakes, spring cakes, rice products and other flour and rice products new microorganisms (plant-based) new antiseptic technology small workshops, or small shop processing, any form of flour rice processing
A few days ago, with the consent of the Inter-Ministerial Joint Conference on the Construction of a National Intellectual Property Power, the Office of the Joint Conference issued the "2024 Promotion Plan for the Construction of an Intellectual Property Power", which clarified seven aspects.
