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产品详细信息
复配膨松剂(泡打粉)

复配膨松剂(泡打粉)/Baking powder

    质量稳定、产气均匀,并可控制不同的CO2释放速度和释放量,根据不同产品的预期烘焙效果(膨松体积、孔隙结构、口味)合理选择。

With stable quality, XINGFA leavening agents such as sodium acid pyrophosphates react with sodium bicarbonate, generate carbon dioxide gas bubbles. Gas release was controlled during the baking process that help improving the volume, appearance and taste of bakery products.

 

产品名称

应用范围

建议用量

A型

通用型(主要用于烘焙)

面粉重量的0.8-2%

B型

油炸型(油条、沙琪玛)

面粉重量的3%

C型

(冷冻)米面制品

馒头、包子、春卷等

面粉重量的1%~2%

D型

(冷冻)米面制品

馒头、包子、春卷等

面粉重量的1%~2%

 

Product name

Range of application

Recommended dosage

           Type A

General(For all kinds of cake, pastries and bakery products)

0.8 ~ 2% on flour weight

Type B

Fried type(For fried food, Shaqima)

3% on flour weight

Type C

( Frozen ) Pasta & Instant Food

Steamed bread, bun ,  spring roll, etc

1%~2% on flour weight

Type D

( Frozen ) Pasta & Instant Food

Steamed bread, bun,  spring roll , etc

1%~2% on flour weight

应用效果:

①双效,无铝;

②可根据加工需要精确控制产气量;

③产品质量稳定;

④赋予产品均匀多孔结构,同时提升了口感和质构特性。

 

Effect of application

①Double acting,aluminum free.

②Designed to release an exact amount of gas during baking.

③Guaranteed for consistency and high quality .

④Gives the baked product a porous structure and greatly enhances both taste and texture.