PRODUCTS

Cake improver DB01 (Compound thickening enzyme preparation)

The Qi Feng cake used for egg separation technology can stabilize protein, help rise, and enhance eggs Whiteness and durability of foam. The finished product has a smooth surface, full appearance, and uniform structure Delicate and well supported.

Cake improver DB02 (Compound thickening enzyme preparation)

Qi Feng cake suitable for egg separation technology can stabilize protein and help with hair growth. accomplish The texture is uniform and delicate, with a pure egg aroma, full and supportive.

Compound seasoning powder YBF01 (Pre mixed powder for pastries and their products)

Suitable for various types of sponge cakes, especially for tiger skin slices and finished tiger skin rolls, with clear patterns Transparent, the cake has good softness and is easy to roll without cracking. Ensure texture while maintaining solidity Good effect and anti-aging performance.

Cake foaming agent 003 (Compound emulsifier)

It is suitable for cakes and Chinese and Western pastries to improve the starting, emulsifying The stability of the slurry, combined with the use of modifiers, produces products with delicate and soft tissue, and a smooth mouth Excellent performance, the cake will not age or fall off after long-term storage.

Cake foaming agent 004 (Compound emulsifier)

This product is specially formulated according to industrial production requirements, has a wide range of applications, and has excellent emulsifying properties Strong foaming and holding ability, as well as strong stability of the slurry. The finished product is in the form of a paste and is not prone to yellowing Under low temperature, low pH value, and low egg content conditions, there are more advantages, and the whiteness of the cake body is obvious Smooth skin and more uniform and delicate tissue.

Cake Foaming Agent (Complex Emulsifier)

Suitable For All Types Of Cakes, Increases The Degree Of Foaming, Stabilizes The Batter System, Produces A Fluffy And Delicate Structure.
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