Extract from natural seaweed Increased the volume of bread products, improve the internal organizational structure; Bread shaping, reduce collapse; Strong water retention, slow starch aging, prolong the shelf life of bread; Bread soft elastic, excellent restoration. 2、Method of use Production process: mixing, fermentation, segmentation, rounding and intermediate proofing and shaping, proofing, baking, cooling and packaging. According to the weight proportion of flour, take an appropriate amount of FZ60, add flour and stir in the water and surface, according to production needs can be processed.
Natural seaweed extract Has certain viscosity, conducive to protein and protein has sent, sent up a good degree of elasticity Bubble uniform fine, fluffy cake increased; Strong moisturizing products, reducing roasting loss yield, improve; Stable product structure, baking collapse, plump appearance. 2、Method of use (1)、First ,we should beat the eggs; (2)、sugar, syrup, SP and salt to slow dissolution after high speed stirring 3min; (3)、Adding powder and flour BP medium speed 1min; (4)、Slowly adding liquid substances of plant oil and water, stirring 1min; (5)、Put into the piping, squeeze into the mold, each cake 30 + 0.2g; (6)、170 degrees from 20min. According to the weight proportion of flour, weigh the amount of powder, and powder to join, can also be added to the powder in vegetable oil, stir after adding water. 3、Dosage: According to the production of adding amount of 1-3 per thousand, suggestions.
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