烹饪过程严格控制食用油的用量。健康成年人每人每天烹调用油量不超过25-30克，将其合理分配 在一日三餐。日常生活中，建议把全家每天应食用的烹调油倒入带有刻度的控油壶，炒菜用油均从控油 壶中取用，做好总量控制。 油不仅是人体需要的营养素，也是缔造美食的灵魂所在。但油脂摄入过量却可能成为健康的"隐形 刺客"——一勺油可能藏着200大卡热量。但别慌，控油≠告别美味，今天，北京市疾控中心营养与食品 卫生所的专家就来跟大家分享几个餐桌控油的必杀技。 控制烹调油摄入量 学会阅读营养成分表，同类食品中尽可能选择含脂肪含量低且不含反式脂肪酸的食物。 饮食中的反式脂肪酸大部分来源于人造奶油、起酥油、人造黄油等，藏身于我们日常中的西式糕点 如奶油蛋糕、面包，烘烤食品如饼干、薄脆饼，油炸食品如炸薯条、炸鸡块，以及巧克力糖果、冰淇淋 等加工食品中。建议每日反式脂肪酸摄入量不超过2克，所以上述食品要少吃。 减油烹饪小技巧 少油烹调方法需掌握 烹调食物时尽可能选择不用或少量用油的方法，如蒸、煮、炖、焖、水滑、熘、凉拌、急火快炒 等；少用煎炸的方法来烹饪食物，或用煎的方法代替炸，也可减少烹调油的摄入。使用不粘锅、烤箱、 电饼铛、空气炸锅等 ...

只要人的好奇心还在，"工业迪士尼"这样的 乐园就不会消失。 文 ｜ 馍王 编辑 ｜ 闫如意 来源｜ 凤凰WEEKLY（ID：phoenixweekly） 封面来源 ｜ Unsplash 以下文章来源于凤凰WEEKLY ，作者馍王 凤凰WEEKLY . 有温度、有情感、有趣味的新媒体。 今年夏天，是近年来"室外活动"最难的一个夏天。 酷暑和暴雨轮番来袭，让徒步野营没了声响，骑行自驾寸步难行。前两年大火的"生态研学营"，也忍气吞声地消失了不少。 然而，旅游是一个"此起彼伏"的行业，有地方衰落，就有地方崛起。 老G发现，一种新的"室内旅游"形式开始在身边流行起来。 而且最爱这种旅游方式的，不是放暑假的孩子，而是从工作日中挤出空闲时间也要去的打工人。 它就是"工业游" 。 工厂，怎么成了游乐场？ 一说工业游，脑子里有刻板印象的朋友立刻丧失兴趣了： 不就是工厂参观嘛？上学那会儿去过。 买了挺贵的门票，结果就是去大工厂里那种专门用来接待游客的"参观走廊"走一圈。墙上地上全都是介绍工厂历史、生产流程、责任分配的展板，顶多再 给你弄俩微缩模型。 同行来也许能学到点东西，但游客来站着都能睡着。 属于花钱买了节线代课，还得是下午 ...

在河南许昌，一家名不见经传的超市——胖东来，突然成为了零售业的焦点。一篇《人民日报》的深度报道，迅速在网络上引发热议，阅 读量短时间内突破千万大关。这家位于三线城市的超市，何以引发如此巨大的轰动？ 于东来在接受采访时曾说过："员工不是成本，而是资产。"这句话深刻揭示了胖东来的核心价值观。胖东来将员工视为企业最宝贵的财 富，通过提供优厚的福利待遇和信任管理，激发了员工的积极性和创造力。 胖东来的故事，要从其创始人于东来的一个大胆决定说起。1999年，于东来决定将公司年度利润的一半，即1700万元，直接分给员工。这 一举动在当时堪称疯狂，股东们震惊不已，同行们更是嗤之以鼻。然而，于东来坚持了下来，这一做法一持续就是三十年。 然而，胖东来模式并非易于复制。于东来本人也表示，这种模式"学不会"。因为大多数企业仍然固守着传统的商业思维，只想着短期套 现、赚取快钱，而不愿意真心实意地对员工好。 如今，胖东来不仅没有被这股"败家"之风拖垮，反而成为了零售业的奇迹。员工们享受着高薪和超长假期，保洁阿姨月薪高达9000元，普 通店长年薪突破百万。这样的福利待遇，让胖东来成为了人们口中的"神仙企业"。 胖东来的魔力，不仅体现在员 ...

投资咨询业务资格：证监许可【2011】1778 号 运筹帷幄 决胜千里 当分析师遇到胡辣汤 宝城期货 陈栋 郑商所周边，高楼大厦与街边小吃并存，金融精英与美食爱好者共享同一片天空。 这里的美食，就像是期货市场上的各种商品，丰富多彩，等待着每一位食客去探索、品味。 清晨的阳光洒在交易所的大楼上，金光闪闪，预示着新的一天充满希望。不远处的街道上，一家老字 号的胡辣汤店已热闹非凡。我曾多次参加郑商所甲醇高级分析师评选，当时，早餐必去喝胡辣汤。店内， 食客手捧热气腾腾的胡辣汤，搭配金黄酥脆的油饼，一口下去，辣味与香味在口中交织，唤醒了沉睡的味 午后的交易所，忙碌而有序。周边的小吃街也逐渐热闹起来。一家名为"烩面世家"的小店，以其独 特的羊肉烩面吸引了众多食客。店内，宽面条在高汤中翻滚，羊肉的鲜香与面的筋道完美结合，再撒上一 把葱花，色香味俱全。这碗烩面，就像是期货市场上的午盘，稳健而有力，让人回味无穷。 傍晚时分，交易所周边的夜市热闹起来，各类小吃琳琅满目。喷香的烤串、酥脆的炸鸡、爽滑的凉皮…… 这些小吃，就像是期货市场上的夜盘，充满着变数与惊喜，让人欲罢不能。 在交易所周边，还隐藏着许多小而美的店。一家甜品店以手工 ...

在这个"卷爆款、拼颜值"的烘焙时代，一款产品能不能出圈，很大程度上要看天时地利人和，缺一 不可。 但一家门店是否可以活得久，更考验的是：能不能每一次都做得"一样好吃"。 新鲜感能带来第一单，但稳定的产品才能创造第一百单。 面包店的经营密码，不仅在于首购的惊 喜，更在于复购的日常中。 消费者或许不懂技术，但他们能精准察觉到产品的细微变化。 看似很小的问题，最终都可能转化为客户流失。 品控稳定 ，正在成为高复购门店的核！心！竞！争！力！ 想要到做"稳"，从 原料控管的精度、员工培训机制的标准化，到出炉节奏的把控、设备性能的匹配 度 ...... 每一个环节，都必须稳定、协同，才能真正撑起"让顾客吃得出安心"的那一口面包。 很多主理人绝对踩过下面的坑： 很多主理人直到开店后才意识到： 门店产品要稳定，设备必须先稳定。 真正适合门店的，是一台能 "经得起长期考验" 的烤箱。 ...... ❌ 看品牌不看型号，开店后发现产品类型对不上； ❌ 看颜值不看结构，蒸汽流失、成品回缩； ❌ 看参数不看操作，新人难上手、效率低； ❌ 看价格不看售后，用起来才发现维修难、配件贵。 烤箱作为门店投入最大的设备，每一位主理人选购时往往 ...

Core Viewpoint - The article discusses the rise of "industrial tourism" as a new trend in the tourism industry, particularly appealing to working individuals seeking unique experiences during their limited free time. This form of tourism transforms traditional factory visits into engaging and interactive experiences, often with added benefits like free products or hands-on activities [3][32]. Summary by Sections Industrial Tourism Emergence - This summer has been challenging for outdoor activities due to extreme weather, leading to a decline in popular outdoor tourism options. However, a new trend called "industrial tourism" has emerged, attracting working individuals who seek to make the most of their leisure time [3][5]. Transformation of Factory Visits - Industrial tourism has evolved from dull factory tours to dynamic experiences where visitors can engage in various activities, such as hands-on product sampling and interactive displays. The affordability of tickets enhances the appeal, making it a popular choice for tourists [5][7]. Examples of Popular Industrial Tours - Notable examples include the螺霸王螺蛳粉 factory, where a ticket priced at 36 yuan includes a factory tour and a meal, showcasing the value offered to visitors [7][9]. -元气森林 factory offers a similar experience with a 25 yuan ticket that includes free drinks and interactive displays, further enhancing visitor engagement [11][13]. Visitor Experience and Engagement - Many visitors seek not only to enjoy the products but also to gain hands-on experience, such as DIY activities at various factories. For instance, the北冰洋 factory allows visitors to create their own soda, while the新希望 dairy factory offers simulated milking experiences [16][19]. Market Growth and Future Prospects - Industrial tourism is classified under "industrial science popularization tourism," which is part of China's broader tourism market. Despite currently holding a smaller market share of 100 billion yuan, it is the fastest-growing segment among agricultural and technological tourism [32][43]. - Predictions indicate a compound annual growth rate of 18% to 22% for this market in the coming years, highlighting its potential for expansion [43][44]. Visitor Demographics and Motivations - The article notes that industrial tourism appeals to a wide range of visitors, including those seeking unique experiences, educational opportunities, and even a sense of nostalgia for childhood interests in machinery and production processes [51][54]. Challenges and Considerations - Despite the growth, there are concerns regarding safety and the authenticity of experiences offered. Some visitors report issues with high ticket prices and inadequate engagement, suggesting a need for better regulation and quality assurance in the industry [45].

Core Viewpoint - The article emphasizes the critical role of water in bread making, detailing how water content affects dough properties, fermentation, and the final quality of the bread [5][10][60]. Group 1: Importance of Water in Bread Making - Water enables the absorption of proteins in flour, forming gluten, which contributes to the dough's elasticity and workability [5]. - It facilitates the gelatinization of starch, making the dough more pliable [6]. - Water dissolves dry ingredients like salt, sugar, and yeast, essential for fermentation [6]. - Sufficient water supports yeast growth, allowing for better nutrient absorption and gas production during fermentation [6]. - Proper water content controls the dough's texture and temperature, impacting the final bread's softness and chewiness [7][8]. Group 2: Effects of Water Content on Bread Types - A water content below 60% is typical for bagels, which have a lower moisture level [11]. - Common breads like toast and sweet bread have a water content of around 65% [12]. - High water content (70-80%) is characteristic of hard breads like baguettes, resulting in larger air bubbles [13]. Group 3: Quality Implications of Water Content - Excessive water can lead to overly soft or sticky dough, while insufficient water results in hard, unmanageable dough [14][15]. - The right amount of water enhances the bread's texture, making it softer and more enjoyable [16]. - Proper hydration helps maintain the bread's freshness, while too much water can shorten its shelf life [17]. Group 4: Controlling Water Content - Water quantity should be determined based on the recipe, typically around 60-70% of the flour weight, with adjustments for flour quality and temperature [21]. - Different methods of adding water can help control moisture levels in the dough [22][23]. - Monitoring the dough's condition during preparation allows for real-time adjustments to water content [24]. Group 5: pH and Water Hardness - The ideal pH for water used in bread making is between 5.5 and 6.5, as it affects yeast activity and gluten properties [46]. - Water hardness, defined by mineral content, influences dough texture; hard water can create a firmer dough, while soft water may lead to overly slack dough [50][52]. - The optimal hardness for bread-making water is around 100 mg/L, enhancing gluten's adhesive properties [56]. Group 6: Conclusion - Understanding the role of water in bread making allows for adjustments in product type, process, and texture, leading to improved baking outcomes [61].

Group 1 - A2 Milk Company plans to increase investment in China by acquiring a milk powder factory in Pokeno, New Zealand for approximately NZD 282 million (around RMB 1.2 billion) from Yashili International, a subsidiary of Mengniu Dairy [1] - The factory has the capacity to produce up to 52,000 tons of infant formula annually and will allow A2 to register two Chinese label infant formula products [1] - A2 Milk's revenue in China and other Asian regions grew by 13.9% to NZD 1.302 billion for the fiscal year ending June 30, 2025, with its market share in China increasing from 7.1% to 8.0% [2][3] Group 2 - The acquisition may impact the contract manufacturing business of Bright Dairy, which previously produced A2's Chinese label milk powder through its subsidiary New Light [4] - New Light reported a loss of NZD 450 million in 2024, and Bright Dairy holds a 65.3% stake in New Light [4] - A2 Milk is optimistic about its expansion in the Chinese market, indicating a strong confidence in future growth [6]

据蒙古国家统计局数据，2025年7月蒙古生活必需品价格环比上涨1.3%。其 中，土豆价格每公斤为2385蒙图（约0.66美元），上涨54.2%，高筋面粉价格 每公斤为3263蒙图（约0.91美元），上涨2.5%，带骨牛肉价格每公斤为21565 蒙图（约6.01美元），上涨1.3%，无骨牛肉价格每公斤为24565蒙图（约6.84美 元），上涨0.8%，面包价格每公斤为2497蒙图（约0.7美元），上涨0.2%，植 物油价格每公斤为7548蒙图（约2.1美元），上涨1.3%，苹果价格每公斤为 7363蒙图（约2.05美元），上涨2%。马肉、带骨羊肉、低筋面粉、牛奶、萝 卜、白菜、洋葱、蔓菁、红菜头等价格小幅下降。 （原标题：2025年7月蒙古生活必需品价格环比上涨1.3%） ...

Financial Data and Key Metrics Changes - Net sales increased by 1.5% year-over-year, with a volume decline of 2.4% primarily due to traditional loaf bread [18][19] - Gross margin decreased by 110 basis points to 48.8% compared to the same quarter last year, driven by increased outside purchases and lower production volumes [19] - GAAP diluted EPS for the quarter was $0.28, a decrease of $0.04 from the prior year, while adjusted diluted EPS decreased by $0.06 to $0.30 [20] Business Line Data and Key Metrics Changes - Branded retail products accounted for 67% of sales, up from 64% a year ago, indicating a shift towards higher-margin products [3] - Bread sales volumes declined by 3%, with traditional loaf products down 6%, while differentiated products like organic and keto saw sales increases of 3% and 4% respectively [4][5] - The Simple Mills acquisition contributed $61.4 million in net sales and $10.9 million to adjusted EBITDA [20] Market Data and Key Metrics Changes - The bread category overall is under pressure, with a 3% decline in volumes compared to a 1% decline in the general food category [4] - The competitive environment has intensified, particularly affecting traditional loaf segments, which saw a 7.9% decline in sales [30] - Higher-income consumers are increasing their food and beverage spend, while lower-income consumers are more affected by price increases [28] Company Strategy and Development Direction - The company is focusing on innovation and M&A to align with consumer demand, particularly in healthier product segments [6][31] - The integration of Simple Mills is progressing well, enhancing the company's capabilities in the natural snacking category [16] - The company aims to maximize near-term results while supporting long-term growth through strategic initiatives [7][31] Management's Comments on Operating Environment and Future Outlook - Management acknowledged the challenging economic environment and shifting consumer trends impacting the bread category [3][4] - The company is adjusting its 2025 financial outlook due to softness in traditional loaf products and increased competitive pressure [21][22] - Management remains confident in the long-term potential of their strategies despite current headwinds [32] Other Important Information - The company is implementing additional cost-saving initiatives to offset top-line pressures, including labor efficiencies [15] - Approximately 92% of key raw materials are covered for 2025, with a focus on minimizing volatility through historical hedging strategies [23] Q&A Session Summary - No specific questions and answers were provided in the content, thus this section is not applicable.