啤酒花面包的四个绿色版本知识产权风味差异
啤酒花面包的四个绿色版本知识产权风味差异
文|中国资深面包工匠杜德春
壹】
1981年版本绿色天然养胃酒花面包：若盗版倾权笔者图片、必追究法律责任！糕饼资深工匠杜德春：43年磨一剑！特点：
①天然有机面粉
②无反式脂肪酸
③小分子团水
④天然酵母与野生酵母
五：益生菌、乳酸菌协作营养
⑥全球独家知识产权
⑦无工业防腐剂、工业酵母、工业添加剂、零添加八、2-10天后、每天一种风味、酸酸甜甜
更多详情笔者：原创《酒花面包系列30集》；以及《中国糕饼工匠杜德春》、《中国传统糕饼粤派、京派、苏派传承工匠杜德春》》。
1981 version of green natural flavoring hops bread: if the copyright of the author's pictures, will be investigated for legal responsibility!
characteristic:
1， Natural organic flour
2， No trans fatty acids
3， Small molecule water
4， Natural yeast and wild yeast
5：Synergetic nutrition of probiotics and lactic acid bacteria
6，Global exclusive intellectual property
7， No industrial preservatives, industrial yeast, industrial additives, zero addition
8、 2-10 days later, one flavor every day, sour and sweet
More details Author: original "hop bread series 30 episodes"; and "Chinese pastry craftsman Du Dechun".
贰】
1991年版本绿色天然养胃酒花面包：若盗版倾权笔者图片、必追究法律责任！糕饼资深工匠杜德春：43年磨一剑！
特点：
①天然有机面粉
②无反式脂肪酸
③小分子团水
④天然酵母与野生酵母
⑤：益生菌、乳酸菌协作营养
⑥全球独家知识产权
⑦无工业防腐剂、工业酵母、工业添加剂、零添加
⑧、2-10天后、每天一种风味、酸酸甜甜.
⑨、增加了绿色天然日欧谷元粉与沙蒿粉
⑩、阈值与组织更加细腻更多详情笔者：
原创《酒花面包系列30集》；以及《中国糕饼工匠杜德春》《中国传统糕饼粤派、京派、苏派传承工匠杜德春》》。
The 1991 edition of green natural flavoring hops bread: if the copyright of the author's pictures is pirated, the legal responsibility will be investigated!
Du Dechun, a senior cake Craftsman: sharpening a sword in 43 years!
characteristic:
① Natural organic flour
② No trans fatty acids
③ Small molecule water
④ Natural yeast and wild yeast
5：Synergetic nutrition of probiotics and lactic acid bacteria
⑥ Global exclusive intellectual property
⑦ No industrial preservatives, industrial yeast, industrial additives, zero addition
8、 2-10 days later, one flavor per day, sour and sweet
9、 In addition, the green natural rigouyuan powder and Artemisia sphaerocephala powder were added
10、 Threshold and organization are more delicate
More details Author: original "hop bread series 30 episodes"; and "Chinese pastry craftsman Du Dechun".
叁】
2001年版本绿色天然养胃酒花面包：若盗版倾权笔者图片、必追究法律责任！糕饼资深工匠杜德春：43年磨一剑！
特点：
①天然有机面粉
②无反式脂肪酸
③小分子团水
④天然酵母与野生酵母
⑤：益生菌、乳酸菌协作营养
⑥全球独家知识产权
⑦无工业防腐剂、工业酵母、工业添加剂、零添加
⑧、2-10天后、每天一种风味、酸酸甜甜.
⑨、增加了绿色天然日欧谷元粉与沙蒿粉
⑩、阈值与组织更加细腻.
11、实现半机械与手工协作生产
12、色香味美更加丰满圆润。
更多详情笔者：原创《酒花面包系列30集》；以及《中国糕饼工匠杜德春》《中国传统糕饼粤派、京派、苏派传承工匠杜德春》》。
2001 Version of green natural flavoring hops bread: if the copyright of the author's pictures, will be investigated for legal responsibility!
Du Dechun, a senior cake Craftsman: sharpening a sword in 43 years!
characteristic:
① Natural organic flour
② No trans fatty acids
③ Small molecule water
④ Natural yeast and wild yeast
5：Synergetic nutrition of probiotics and lactic acid bacteria
⑥ Global exclusive intellectual property
⑦ No industrial preservatives, industrial yeast, industrial additives, zero addition
8、 2-10 days later, one flavor per day, sour and sweet
9、 In addition, the green natural rigouyuan powder and Artemisia sphaerocephala powder were added
10、 Threshold and organization are more delicate
11. Realize the cooperation of semi mechanical and manual production
12. The color, fragrance and beauty are more plump and mellow.
More details Author: original "hop bread series 30 episodes"; and "Chinese pastry craftsman Du Dechun".
肆】
2020年版本绿色天然养胃酒花面包：若盗版倾权笔者图片、必追究法律责任！糕饼资深工匠杜德春：43年磨一剑！
特点：
①天然有机面粉
②无反式脂肪酸
③小分子团水
④天然酵母与野生酵母
⑤：益生菌、乳酸菌协作营养
⑥全球独家知识产权
⑦无工业防腐剂、工业酵母、工业添加剂、零添加
⑧、2-10天后、每天一种风味、酸酸甜甜.
⑨、增加了绿色天然日欧谷元粉与沙蒿粉
⑩、阈值与组织更加细腻.
11、实现半机械与手工协作生产
12、色香味美更加丰满圆润13、采用了青稞与藜麦GI阈值
14、采用了系统改良、口味更加复合中国人嗜好
15、放之四海而皆准
16、呈现研发：华北口味、东北口味、西北口味、华中口味、华南口味、西北口味、港澳台口味、华西口味、海外口味（欧美、亚洲、美洲、非洲、中东等口味）
17、可实现机械化流水作业
18、口味从第二天到底16天，一天一个口味变化。
更多详情笔者：原创《酒花面包系列30集》；以及《中国糕饼工匠杜德春》、《中国传统糕饼粤派、京派、苏派传承工匠杜德春》》。
The 2020 edition of green natural flavoring hops bread: if the copyright of the author's pictures is pirated, the legal responsibility will be investigated!
characteristic:
1. Natural organic flour
2, no trans fatty acids
3. Small molecule water
4. Natural yeast and wild yeast
5. Probiotics and lactic acid bacteria cooperate in nutrition
6. Global exclusive intellectual property rights
7. No industrial preservative, industrial yeast, industrial additive and zero additive
8, 2-10 days later, one flavor per day, sour and sweet
9. The green and natural imported millet flour and Artemisia sphaerocephala powder were added
10, the texture of bread is more delicate
11. Realize the cooperation of semi mechanical and manual production
12. The color, fragrance and beauty are more plump and mellow
13. Reference to the GI value of highland barley and quinoa
14. The system has been improved and the taste is more in line with the Chinese people's preference
15. Taste diversification: North China, northeast, northwest, central China, South China, northwest, Hong Kong, Macao and Taiwan, West China, overseas (Europe, America, America, Africa, Middle East, etc.)
16. It can realize mechanized flow operation
17. The taste changes from the next day to 16 days, one taste per day.
For more details, please pay attention to the original 30 episodes of hop bread series and Du Dechun, a Chinese pastry craftsman.
糕饼（面包/baking）工匠杜德春：43年专注面点面食发酵与焙烤食品食材、配方、工艺、糕饼文化审美造诣精髓；设计之传统匠人；垂直度与专业造诣之深、精通传统糕饼京派、苏派、粤派传人；面包蛋糕以及焙烤食品资深防腐专家；自成一派。中国焙烤食品工匠杜德春-继日本德国后、真正崛起的中国本土实力派糕饼资深工匠。