1, the first is to neutralize the acid in the invert syrup to prevent the sour taste of moon cakes from affecting the taste and mouthfeel.

2. Secondly, control the speed of oil return and adjust the hardness of cake crust.

3. Then, the alkalinity of the mooncake crust is increased, which is beneficial to the coloring of mooncakes. The higher the alkalinity, the easier it is to color the mooncake crust.