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【面包新语鲍师傅、原麦山丘好利来……开烘焙店水有多深，为什么中国暂时还没有一个全国...
source link: https://mp.weixin.qq.com/s/AAwQmZ-BNgLvMqP_tKHvRw
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【面包新语鲍师傅、原麦山丘好利来……开烘焙店水有多深，为什么中国暂时还没有一个全国性的烘焙品牌？】自从烘焙行业出现以来，基因代码里就写下了以下几个特点：工艺复杂，配料辅料品类繁多，制作时间长，储存时间短，运输容易坏，人工配方工序多变，大多数非专业人士吃不出来原材料好与坏。
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