Characters:
white or straw yellow solid powder.
Applications:
It can effectively improve the rheological properties of dough and the dough structure, significantly enhance the dough's gluten strength, flexibility and toughness, and enhance the stability and water absorption of dough to make dough smooth surface, the product can be a significant increase in dough water rate, time to improve dough stability, so that the surface is more smooth, uniform thickness and be constantly; tasty refreshing and durable for long storage. And to reduce cooking loss and the phenomenon of mixed soup, as well as the function of a certain degree of whitening.
Opearate methods and attentions:
It is evenly added through material feeder at the front of screw conveyor, also can be added in the system of flour prepare.
The goods will be through the feed powder in the total front-end quantitative long uniform twist by adding, but also in the distribution system by adding powders.
1. Should not be mixed with other additives when use.
2. Should not be exposed to the air for a long time or in high temperature environment, otherwise, it is easy to absorb moisture or agglomerate or tacky.
3. Because of such factors as ambient temperature may cause product caking phenomenon, but does not affect product efficacy.
Add the amount recommended
For different grades of wheat flour and different requirements, its adding 0.05-0.10%.
Technical index
|
Moisture％ |
≤12.0 |
|
Ash % |
≤30 |
|
Heavy metals (calculated by Pb)% |
≤0.001 |
|
Arsenic (calculated by As)）% |
≤0.0003 |
Packing:
Aluminized bag vacuum packing with nitrogen inside. Net weight: 25KG/CTN(5*5KG).
Storage & Transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with material that is explosive, combustible or deleterious. The shelf life is 12 months. |
