The Raw Materials Of Bread And Shoes Were Sold By Wild Food Experts.

Instant noodles do not digest for more than 30 hours, and ice cream contains ink components. The rumor was struck by a single blow, and yesterday another shot was made to fix people's eyeballs: the bread contains raw materials for making soles. A material called azobenzamide is used to make sole, but it doesn't know how to link it with bread. Azamide is a species. Additive It is often applied to all kinds of pastry making. The sole of shoes does have its shape, but it can not be equated to the food grade. The state has strict regulations on it. If additives are not used across borders, it is safe to regulate the dosage. It is very ignorant to exaggerate the hazards of food additives. " Senior cook Shen Yongqi said.

　　 "Do Sole There are two ways to make bread.

The reporter noticed that this news was noticed by many people, and all kinds of comments were coming. Shen Yongqi said that he was also concerned about this news. People's awareness of food safety is a good thing, but making sensational gimmicks by changing the concept is simply untenable. Additives are divided into industrial and food grade, and the state has strict regulations to restrict cross-border use. "This is the source of this message. Azamide can really be used as sole for shoes, and also for making pastry. The problem is that there is a strict use restriction between the two, which is basically two cars running on the road. It is known that at least 5 common additives, such as leavening agent, flavoring agent, reinforcing agent and so on, are commonly used as bread improver. "These bread improver are all safe, and the sole of the tip of the tongue is confusing the conceptual boundaries." People often use additives such as bread, peach cakes and other pastry, which is also an alarmist aspect of shoes. "People who know something about food safety know that the additives themselves are not guilty, and they are also the fruits of scientific progress. The problem is that some people have broken through the boundaries of industry and food in pursuit of profits, which has caused the notoriety of additives.

　　 Same Chemical substances Many uses are more than that.

The traditional method of making pasta is to ferment flour with old flour and neutralize it with alkali. After kneading, forming and roasting, the whole process takes about 5 hours. "The key is the taste and taste of the finished product is very general, absolutely no takeaway soft taste and diverse flavors." With the progress of manufacturing technology and the appearance of food grade additives, people have tasted various kinds of pasta. "Additives not only enrich the taste, but also shorten the production process by more than two hours." It is rather ignorant to confuse the two things that are hard to deal with. Although azobenzamide is used to increase product strength, there are strict limits of use. "We should use ammonium bicarbonate in order to make it crisp and tasty, but we also need to use ammonium bicarbonate in the production of chemical fertilizer. According to this logic, we can say that there is chemical fertilizer in peach cakes."

Shen Yongqi reminded that when buying the pastry, we should pay attention to the ingredient list and nutrition ingredient list. "Formal manufacturer's product is marked with complete, what additives have been used, what nutrients are clear at a glance. Objectively speaking, the choice is very broad.