What is the ratio of lead-free baking powder and expansion agent for fried fritters in breakfast shop? Please tell me what you know, and don't disturb what you don't know. Because it is related to 30 kilograms a day. Hello, there is no need to use many kinds of bulking agents, otherwise it is likely to exceed the standard and violate the law. The mixed use of various food additives should be calculated by weighted calculation method. The formula of alum-free fried dough sticks with crisp outside and soft inside is: flour 9.5kg, foam source 100- 150g, sodium bicarbonate 50g, egg 0.5kg, butter (butter or ghee) 20-60g, salt 70g and normal temperature water 5.7kg. Technology: dry and mix flour and foam. Add eggs, salt, sugar, sodium bicarbonate, etc. Add flour and water, stir to dissolve, then add flour and butter to form dough, do not knead the dough. Cover the dough with a wet cloth, stir-fry for 10 minute, knead once, stir-fry for 10 minute, knead again, knead into strips, wrap with plastic wrap, and ferment at low temperature for 8- 12 hours. Then take it out and shape it, and fry it in a 200-degree oil pan until it is crisp.