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Food problem solution provider
Training | baking food preservative and fresh-keeping technical training
Time：
2025-02-25
Jin ZeMin Professor explained in detail the principles of preservation and preservation of baked food from many aspects, such as raw material acceptance, baking process, processing and storage, preservation and preservation, and focused on the theory and practice of the current application of preservatives to replace dehydrogenation, summarized the advantages and disadvantages of many preservatives on the market, and gave highly targeted and reasonable suggestions according to the needs of different baking products.
Through this explanation, the customers and colleagues involved have said that they have gained a lot, have a new understanding and understanding of baking anticorrosion technology, and also provide valuable guidance for future work.
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E-mail: info@zzhonest.com
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