A, composite loosening agent
Also known as baking powder, baking agent, baking powder, doughnut essence, widely used in pasta cakes, cookies, and other food production and manufacturing. The earliest widely used in Japan, the Japanese standard name for the synthetic loosening agent, the Chinese standard name for the composite loosening agent. Japanese standard has five indicators: carbon dioxide gas generation, nitric acid insoluble matter, arsenic content, heavy metal content, PH value, Chinese standard in addition to the above five indicators, but also has a heating reduction, fineness indicators. This is based on the actual production in China and the needs of users to follow up. Our country conforms to the standard production number HG2616
Aluminum-free fritter puffer
Aluminum-free fritter puffer
-2005 collectively referred to as composite loosening agent.
Product characteristics
In order to make the product to achieve the effect of fluffy, soft, melt in the mouth, it is necessary to add a certain amount of fluffing effect of the composite fluffing agent, the development of cost-effective frying-type fluffing agent, and the comparison of similar products, has the following characteristics:
1. High efficiency of the gas production, the gas production curve is in line with the needs of the processing technology.
2. Balanced formula, no alkaline astringent flavor in the product, Ph value just close to neutral.
3. High safety, you can appropriately increase the dosage, so as to reduce the relative proportion of eggs, oil and other raw materials to improve economic efficiency.
Two, non-aluminum bulking agent
According to the national GB2760 food additives health standards, flour as raw material, steamed, fried, baked and processed made of pasta food, aluminum residue should be ≤ 100 mg / kg, collectively referred to as non-aluminum bulking agent. According to the principle of neutralization value, reasonable deployment of the optimal ratio between alkaline salt and acidic salt, deliberately avoiding the harmful effects of aluminum salt on human intelligence, the selection of efficient and non-toxic side-effects of the acid agent, combined with effective additives, refined from the third generation of highly efficient composite bulking agent non-aluminum fritter powder. Processors in the production process in order to make the doughnut, cookies, vermicelli, bread, steamed bread and other noodle products fluffy, crispy, excessive addition of aluminum-containing additives (alum), resulting in doughnuts and other food products in the aluminum content of the exceeding standards. According to the health supervision staff, China will increase the quality of fried food such as doughnuts supervision and inspection, if it is confirmed that the business units engaged in the production of doughnuts and other food abuse of alum, will be ordered to stop production and business activities.
Product features
One, safety: does not contain alum and other harmful substances have been banned in foreign countries, in full compliance with GB2760 and other relevant provisions.
Second, high efficiency: according to the different characteristics of the products used, the successive development of fast puffing agent
Finished products of all kinds of fritters
Finished products of all kinds of fritters (20)
, chronic puffing agent, double puffing agent of the three categories, the above three products, to varying degrees of use of double fermentation principle, to ensure that the fermentation is complete.
Three, the effect: the appearance and taste are to maintain the quality of quality, doughnuts do not deform, do not absorb oil, etc., such as cakes, etc., the surface of the flat, even, no collapse; tissue fine, dense; taste fluffy, no astringent taste.
Four, usage and dosage: directly with the material added, the dosage is only half of the conventional foaming powder.
Fifth, the scope of use: for doughnuts, bread, cookies, steamed bread, vermicelli and other noodle foods.
The shortcomings of traditional doughnuts
The traditional "old three kinds" of doughnuts contain a large amount of alum, both alum itself, or aluminum hydroxide, all contain aluminum.