Chenchun Alkaline Water: Neutralize the acid in the transformed syrup, prevent the food from producing sour taste and affect the taste and texture; control the speed of oil return, adjust the softness and hardness of the crust; increase the alkalinity of food, which is conducive to the coloring of the food, the higher the alkalinity, the more likely the food to be coloring; Alkaline water neutralizes with the acid and produces a certain amount of carbon dioxide gas, which promotes the moderate expansion of food, making the texture more fluffy and deformed. The neutralization reaction between alkaline water and acid produces a certain amount of carbon dioxide gas, which promotes the moderate expansion of the food and makes the texture of the food more fluffy and not deformed.

Use of Alkaline in Chenchun: Alkaline can be used in a variety of places, including cakes, toast, pork belly, spaghetti, flour, mooncakes, rice dumplings, bread, waffles, pork, beef meatballs and other foods can be used.

Because the main ingredient of alkaline is potassium carbonate and sodium carbonate, which are edible bases that can neutralize and react with food ingredients such as pasta and meat products, and then produce carbon dioxide, which gives the food a certain fluffiness and a much better texture.

The next step is to use the fatty acids in the oil and other calculations to neutralize the reaction with the alkali in the water of the Chenchun wooden pegs, so that the speed of the return of the oil can be controlled as a way of controlling the process of this production of mooncakes. The mooncakes made with potassium carbonate containing alkaline water have a deep red, bright and shiny crust, which is the main difference between using alkaline water and sodium carbonate alone.

Effect of the degree of Chanchon Alkaline

Chanchon Alkaline at 48 degrees will affect cookies with low fat content, while it will have little effect on cookies with high fat content such as cookies. A mixture of sodium carbonate and potassium carbonate, also known as edible alkaline, is a type of chemical relaxant that increases elasticity and ductility.

When decomposed by heat, it makes the cookies expand in volume and loosen the tissues, so as to achieve the effect of improving the texture. 48 degrees of Chenchun Alkaline has less fluffing ability and slower expansion speed, so as to make the product expand horizontally, so as to make the product's internal tissues on the delicate, overall more full-bodied.

Disadvantages: Not suitable for heavy oil type pastry, 48 degrees of Chenchun Alkaline can also neutralize the internal pH of the cookie. It neutralizes stomach acid, dissolves mucus and reduces the viscosity of digestive juices.