1, silicone rubber. Silicone rubber is used to make food molds, and polishing will be used on the finished models.

2. Polymeric resin. Polymer resin is mainly used to make food models.

3. curing agent. When making food molds and simulating liquid foods, metal curing agents are added to the raw materials to improve their solidification speed.

4. Oil painting pigments. Oil painting pigment is the main raw material for dyeing and coloring when making simulated food.

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Cake ingredients:

High-gluten flour —— Wheat flour with protein content above 12.5%. It is one of the main raw materials for making bread. Mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs) in western cakes. In terms of cakes, it is only used in high-content fruit cakes.

The protein content of medium gluten flour-wheat flour is between 9 ~ 12%, which is mostly used in Chinese dim sum steamed bread, steamed stuffed bun, jiaozi and some western-style cakes, such as egg tart skins and pie skins.

The protein content of low-gluten flour-wheat flour is between 7% and 9%, which is one of the main raw materials for making cakes. It is also one of the main ingredients of mixed cake.

After chlorine treatment, the acid value of the original low-gluten flour was reduced, which was beneficial to the cake structure.

Whole wheat flour-Wheat flour contains its outer bran, so the ratio of endosperm to bran is the same as that of raw wheat. It is used to make whole wheat bread and cakes.

Wheat germ-the wheat germ part is separated from the body during grinding and used to make germ bread. Wheat germ is rich in nutritional value, especially suitable for children and the elderly.

Bran, the outermost epidermis of wheat, is often used as feed, but it can also be mixed with high-gluten white flour to make high-fiber bran bread.

Rye flour-it is ground from rye. Because its protein content is different from that of wheat, it does not contain gluten, and most of it is mixed with high gluten wheat flour.

Oatmeal-usually oatmeal, is used in baking products to make miscellaneous grains bread and biscuits.

Corn flour-small, fine-grained, ground from corn, used as corn flour bread and miscellaneous grain bread in baking products, such as mass-produced French bread, and it can also be sprinkled on flour boards for the purpose of anti-sticking of dough on the back.