Yes.

Baking soda is not a compound food additive. The compound leavening agent for fried dough sticks is made from a variety of food additives mixed in accordance with national standards. Aluminum-free (alum-free) fried dough sticks are the future development trend of fried dough sticks.

Using QS certified aluminum-free leavening agent for fried dough sticks, the dough sticks are crispy and chewy, puffy, large in size, with large internal pores, perfect in shape, ruddy in color, and do not become hard or chewy when cooled. Soft hair. Paoduoyuan is the latest aluminum-free leavening agent for making high-quality fried dough sticks. It is especially suitable for fried dough stick chain franchise stores, deep-fried dough stick processing wholesalers, high-end hotel breakfasts, etc.

Extended information:

In the mass production of steamed buns, fried dough sticks and other foods, soda ash is often melted into water and mixed into the noodles. After heating, it decomposes into sodium carbonate, carbon dioxide and water. The overflow of carbon dioxide and water vapor can make the food more fluffy, and sodium carbonate remains in the food. You can taste it if too much baking soda is added to the steamed buns.

Different from industrial alkali such as soda ash (sodium carbonate) and baking soda (sodium bicarbonate), baking soda is made by absorbing carbon dioxide from a solution or crystal of soda ash. Therefore, baking soda is also called edible alkali (powdered) in some places. Baking soda is solid, round, white in color, and easily soluble in water.

Baidu Encyclopedia-Sodium Bicarbonate