1. What is the leavening agent for fried dough sticks? The technical invention of fried dough sticks leavening agent takes food additives such as sodium bicarbonate, corn starch, calcium carbonate, tartaric acid, sodium dihydrogen phosphate, citric acid, cellulase, etc. as the main ingredients, and the ingredients do not contain aluminum, so that it can ferment and leaven well, improve the quality of flour, and can be made into dough at one time.

2. The fried dough sticks are crisp and chewy (good in mouth solubility), bulky and bulky, with large internal pores, perfect shape and rosy color, and will not become hard or fluffy after cooling.