A breakthrough has been achieved in the low-temperature slow-baking process, reducing the rehydration time for the cake surface to just 3 minutes.
Release time:
2025-11-17
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In the food processing industry, the low-temperature slow-baking process has recently achieved a key breakthrough, opening up new opportunities for enhancing product quality. Traditional baking methods often struggle to precisely control temperature and time, leading to compromised texture and flavor, as well as poor rehydration performance. This improvement in the low-temperature slow-baking process—achieved through in-depth research and repeated experimentation—has made significant progress in precise temperature regulation and optimized timing.
This process innovatively employs an intelligent temperature-control system that precisely adjusts the baking temperature within the optimal range according to the specific characteristics of different ingredients, thereby preventing high temperatures from damaging the nutrients and natural flavors of the ingredients. Meanwhile, the optimized slow-baking process allows heat to penetrate evenly and gradually into the interior of the ingredients, enabling their internal structure to fully expand and develop a light, porous texture.
A significant outcome of this technological breakthrough is the dramatic reduction in the rehydration time of pastry surfaces. According to actual testing, pastry products made using the improved low-temperature slow-baking process now take only 3 minutes to rehydrate after coming into contact with moisture—compared to the considerably longer rehydration times previously required. This rapid rehydration not only enhances the convenience of consuming these products but also elevates their taste and texture. After rehydration, the pastry surface exhibits a uniform texture and a soft, chewy mouthfeel, while retaining the original rich and aromatic flavors of the ingredients. This innovative process has opened up new avenues for development in the food industry and holds great promise for fostering the creation of more high-quality, convenient food products.
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