Taigu cake inherits the production principle of traditional Chinese food sweet cake (also known as oil cake) (a kind of baked food imported from the Western Region), selects specific main and auxiliary materials, and the raw material formula is refined, using traditional fermentation. It is made with noodles, kneading techniques and special hot-faced roasting process. Its epidermis is tea yellow, and it has peeled white sesame seeds. It has the characteristics of crisp, soft, fragrant and sweet. It is crisp and not broken, sweet but not greasy, sweet and delicious, and it is soft for a long time. It has a long storage time and a long-lasting taste.

Shanxi Taigu Rongxintang Food Co., Ltd. is adhering to the traditional ancestral skills, adhering to the raw material formula, and inheriting the production process of Taigu cake for 100 years. Taigu cake materials are exquisite, "Rong Xintang" is the name of the family's mouth 诀yun: Linyi wheat white and gluten, North Road Humaxiang half city, Taigu family's smashing hammer (ie, millet), 熬成米粞灵Thick, rare Western rock sugar (ie white sugar), the best Yongji white sesame. Adhering to the unique skills of Taigu cake, Mouth said: "First hot surface, sesame half, after turning over, not allowed to engage in rapid fire." In 2006, Shanxi Rongxintang Food Co., Ltd. was named "Shanxi" by the Ministry of Commerce of the People's Republic of China Ten old Chinese enterprises." In 2008, Taigu cake making process was included in the first intangible cultural heritage protection list.

Taigu cake quality technical requirements (1) raw materials. 1. Wheat flour: Wheat is produced from the old sandy wheat in the protected area. It is planted in late October and harvested in late June of the following year. The growing season is over 210 days. Wheat flour gluten u0026gt; 25.0% (on a wet basis), ash u0026lt; 0.85% (on a dry basis), moisture ≤ 14.0%. 2. Sugar: The millet grown in the protected area is produced by traditional processing techniques. 3. Water: The production water is the groundwater in the protected area, and the water quality meets the national sanitary standard for drinking water. (2) Production and processing technology. Raw materials → powder adjustment → molding → baking → cooling → packaging (three) processing technical requirements. 1. Powdering: Mix 50kg wheat flour, 12kg to 16kg syrup, 12kg to 15kg vegetable oil, 16kg to 20kg white sugar, 8kg to 10kg water, etc., stir for 10 to 15 minutes, and the color inside and outside the dough is uniform. 2. Molding: According to the specifications of the finished products, the mixed dough will be rounded, the middle part will be sesame seeds, and the sesame will evenly cover the whole cake surface. 3. Baking: The baking temperature is 215 degrees and the baking time is 9 to 10 minutes. 4. Cooling: The baked product is naturally cooled, and the product is cooled to a temperature of 36 ° C and the moisture content is less than 15.2%. (4) Quality characteristics. 1. Sensory characteristics: The project requires an oblate shape, evenly distributed sesame seeds on the cake surface, a fine crack on the edge, a glossy surface, a brownish red color, and a small honeycomb inside the egg-yolk tissue. The pores are evenly distributed and taste sweet. Crisp, non-sticky teeth, aromatic smell, no odor 2. Physical and chemical indicators: project index (%) fat content ≥ 12 protein content ≥ 7.50 total sugar ≥ 18 moisture content ≤ 14.50 3. Safety requirements: product safety indicators must reach the national Relevant regulations for similar products.

Apply to：
Producers within the protection scope of Taigu Cake Geographical Indication Products may apply to the Taigu County Quality and Technical Supervision Bureau of Shanxi Province for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Shanxi Provincial Bureau of Quality and Technical Supervision and approved by the General Administration of Quality Supervision, Inspection and Quarantine. Announcement approval. The statutory testing agency for Taigu cake is designated by the Shanxi Provincial Bureau of Quality and Technical Supervision.