Fried dough sticks are made of alkali and alum as leavening agents, and alkali is easy to destroy the nutrients in flour. Alum is mainly composed of aluminum, which is very easy to cause aluminum to exceed the standard when used in food. Aluminum can damage brain memory tissue, which is the chief culprit of Alzheimer's disease. What's more, some black-hearted vendors add washing powder as an expansion agent when making fried dough sticks, so there are indeed many hidden dangers in the hygiene of traditional fried dough sticks.

Angel's aluminum-free puffing technology of fried dough sticks uses food additives such as sodium bicarbonate, corn starch, calcium carbonate, tartaric acid, sodium dihydrogen phosphate, citric acid and cellulase. As the main component, its composition does not contain aluminum, which makes the flour produce good fermentation, bulking and quality improvement, and makes the dough disposable. Aluminum-free fritters leavening agent is a modern fermented food additive developed for aluminum-free fritters. Using flour as the main raw material, aluminum-free fried dough sticks were made by scientific proportioning, kneading, fermentation, cold storage and frying.

Characteristics of aluminum-free leavening agent for fried dough sticks;

First, safety: no alum, etc. , in full compliance with GB2760 and other relevant regulations.

Second, high efficiency: one-time kneading is enough, and you can directly wake up the spare.

Third, the effect: maintain high quality in appearance and taste, such as smooth and uniform surface and no collapse; Fine structure and large holes; Soft taste, no astringency; Flour is white and has high nutritional value.

4. Dosage: directly added with the materials, the dosage is only half of the conventional foaming powder.