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I. Main Ingredients and Appearance:
The product is white or light yellowish and loose powder prepared by edible class Vitamin C and
edible starch.
II. Usage and Functional Principle:
This product is a middle speed oxidant. It is a natural foodstuff additive and nutrient enhancer
without any toxic and side effect. It can play function during the whole process the dough is formed
and the fermentation, improve water absorption, viscosity and elasticity of dough with low gluten,
increase strength and ductility on gluten, improve the stability of dough, speed up the mature of
flour and rise up baking feature and quality of flour product. This product can be used to produce
ferment biscuits which can speed up the expansion of flour in the first fermentation thus to make
product to be light and tasteful.
III. Technical Indices:
No. of Standard: Q/320421ZST004?1997
Item ? Indices
Content of Vitamin C: % 24.0 ? 26.0
Water: % ≤3.0
Heavy Metal (counting with Pb): % ≤0.003
Arsenium (As): % ≤0.0003
IV. Usage and Points for Attention:
1. Flourmill: feed evenly by the micro solid feeder, or add fixed amount in the matching system and
then mix evenly;
2. Bun factories: add the fixed amount of product when mixing flour.
3. Practices prove that if this product is matched with the K-3 flour gluten strengthener in the ratio of
2 ? 4 : 1, it will have better effect to improve the quality of bread.
V. Recommended Adding Dosage:
For the second fermentation, add the dosage of 10?20g for every 100kg flour;
For the fast fermentation, add the dosage of 20?40g for every 100kg flour, or select the best
dosage according to actual conditions of the quality of flour.
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