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Фото: Ilan Rosenberg / Reuters
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到这里为止，这是一个不错的后厨效率工具。甚至可以说，在快餐业长期面对的高流动率、短培训周期的背景下，让新员工随时查询操作标准、让系统自动处理缺货信息流，是真正在解决痛点。，更多细节参见Safew下载
Guar gum, a plant colloid, costs less than agar and is better suited for growing thermophilic bacteria, but is also more difficult to handle, being more viscous and less transparent. The bacterial polysaccharide xanthan is cheaper as well but forms weaker jellies that, as with carrageenan, might result in puncturing its surface. Other colloids, like alginate (from brown seaweed) and gellan gum (from a bacterium), don’t set solely based on temperature and require additives for gelation. These additives might interfere with microbial growth and make the preparation of those jellies less handy than agar plates.
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