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  •         Effect: 1. improve the quality of the product 2. improve the nutritional composition 3. partly replace eggs fluid, reduce the composition
  •          1. cassava starch modification of the modified starch esterification is, make the starch paste liquid good stability, not easy ageing, than the original starch pasting temperature more low, and in the cooling Don't form a gel, has...
  •         Effect: 1. make bread soft and elastic. 2. the soft and elastic taste was significantly longer.
  •         Effect: 1. the water, the water is strong, extend the shelf life of the product. 2. change the organization structure, make the products more soft bread. 3. for strong and lock water imbibition water can make bread to 4-5 days, the bread 4. Fresh...
  •         The application case: toast, cake Effect: 1. strengthen the dietary fiber, reduce the heat. 2. high-fiber concept, promote human body health.
  •         The application case: toast, cake Effect: 1. strengthen the dietary fiber, reduce the heat. 2. high-fiber concept, promote human body health. The application case: (a) moon cake stuffing Effect: 1. melt in your mouth, not glue the teeth, and mo...
  •         The application case: yeast biscuits Effect: 1.Strengthen the dietary fiber, add B vitamins; 2.Nutritional proportion is reasonable , reduceheat. 3.Taste good, unique flavor, increase nutritional concept.
  •         The application case: the moon cake stuffing Use effect: 1. melt in your mouth, not glue the teeth, and more strong aroma; 2. prevent baking weather-shack, foaming, collapse; 3. prevent water-oil separation; 4. extend the stuffing stability, eli...