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    Tools and equipment for making bread

    Before we introduced some small but smart gadgets in baking, today we will introduce the tools and equipment necessary for making bread.

    The most common problem and the 10 reasons during bread making

    In this passage, we are going to talk about the most common problem and the causes thay may be.

    What is traditional danish dough whisk?

    A traditional dough whisk is a cheap, compact, flexible and convenient pastry tool. It deserves to be owned by every baker and housewife.

    What is Cordierite Baking Pizza Stone and its advantages?

    In this passage, we’ll share with you the advantages of cordierite baking pizza stone to metal baking pizza tray.

    What is rattan basket?

    Rattan basket refers to a plant similar to or instead of ordinary rattan items, imitation “Tenglan” materials (imitation rattan) shape in the true vine, cane preparation is good, with natural rattan comparable. Imitation rattan basket made of rattan craft masters skilled manual preparation, in order to maintain...

    The most popular cake types

    The most popular cakes are Chiffon Cake, Sponge Cake, Angel Cake, Pound Cake, Mousse Cake, Cheese Cake, Muffin Cake, Bundt Cake.

    What is Baker’s Couche and How to Use it ?

    High quality baking couche is essential for bakers. Here we deliver you a passage from baking couche manufacturer, we will share information and usages of linen bread baking couche, which is most natural material and fit-able  as baker’s couche.

    Different Flavors of Delicious Bread

    Bread is always a must-have food for a fine breakfast and afternoon tea. Here we introduce 10 most popular kinds of bread all over the world.

    What are the main factors affecting gluten formation

    As one of the most common and basic materials in daily baking, flour is not as simple as we seem, which makes bakers very difficult to control their performance.

    Secrets of Banneton Baskets

    In this passage, you will find out why banneton is widely-used in baking breads.We would talking about the fermentation cases of soft dough with high moiture content. The banneton shaping and fermentation is helpful in offering extra assitant.
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Fax: +86 755 85234769
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Add: B1 Building, Dafu Industry Park, Dafu Road, Guanlan, Longhua District,Shenzhen, 518110,CHINA
Email: info@tsingbuy.com Contact Now
Contact Us
Phone: +86 755 85234769
Fax: +86 755 85234769
WhatsApp: +8615018547273
Skype: aliceliu870411
Add: B1 Building, Dafu Industry Park, Dafu Road, Guanlan, Longhua District,Shenzhen, 518110,CHINA
Email: info@tsingbuy.com
Contact Now

Industry news

  • About Anodised Treatment of Aluminum Baking Pans
    Release on2022-10-11
    Anodized surface is a common surface treatment for aluminum baking pans, along with PTFE and silicone non stick coated. Here we mainly introduce you the purpose, characteristics of anode aluminum baking trays, as well as the precautions if using such baking tray products....Read More>>
  • About Tart and Pie
    Release on2019-11-05
    Let's have a brief voew on the delcious dessert on the tip of tongue, TART and PIE....Read More>>
  • The Origin of Kugelhopf Cake
    Release on2019-10-30
    Kugelhopf, which comes from Austria,  is a kind of pasta made of dough, raisins, fruit wine, juice, butter, eggs and flour. How did the Kugelhopf cake come from? Today we will share the origin of Kugelhopf cake in detail....Read More>>
  • About Croissant
    Release on2019-10-15
    Croissant has external crispy while soft interior, golden crisp exterior and soft interior texture. A bite is full of creamy fragrance....Read More>>
  • Non-stick Surface Maintenance
    Release on2019-10-09
    Tsingbuy is a leading professional baking tray manufacturer in China with factory located in Guangzhou and non-ctick trays pans is one of our best-seller. Here we are going to share you some basic information in non-stick surface maintenance....Read More>>
  • About Butter and Cheese
    Release on2019-09-20
    Butter is concentrated by the milk fat of the milk, the milk cream and skimmed milk in the milk are separated by telecentricity, and the cream layer is heated and sterilized, stirred, and only the milk fat is agglomerated. The milk fat component is 80% or more, and the water content is 17% or less....Read More>>
  • About Milk and Cream
    Release on2019-09-19
    This article will introduce the ingredients and characteristics of milk and whipped cream, which can be better used when making cakes and pastries....Read More>>
  • Notes about Butter
    Release on2019-09-18
    Butter is an essential material for bakery. Here we would like to share some notes about butter for bakery....Read More>>
  • How to make bread that stays soft all day
    Release on2019-09-13
    In this article we’ll have a brief introduction to differnt materials used in bread dough and their function separarely. And then get some knowledges on how to make bread that stays soft all day....Read More>>
  • Full list of 74 classic pastries - 4
    Release on2019-09-12
    We always talk about "French dessert" or “Western pastries”. But are all these from French or Europe? No. So today I'm going to take a look at all the pastries you've heard or never heard of around the world. What are their characteristics? Where did it come from?...Read More>>
  • Full list of 74 classic pastries - 3
    Release on2019-09-11
    We always talk about "French dessert" or “Western pastries”. But are all these from French or Europe? No. So today I'm going to take a look at all the pastries you've heard or never heard of around the world. What are their characteristics? Where did it come from?...Read More>>
  • Full list of 74 classic pastries - 2
    Release on2019-09-06
    We always talk about "French dessert" or “Western pastries”. But are all these from French or Europe? No. So today I'm going to take a look at all the pastries you've heard or never heard of around the world. What are their characteristics? Where did it come from?...Read More>>
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