Characters:
It is white or light yellow solid powder, and is developed by deep freezing production process, choice, it’s main raw materials are a variety of natural plant glue and several modified starch.
Applications:
Quality Improver for frozen pasta can improve dough strengthen and gluten dough rheology; improve skin absorption, when processing, non-cracking, non-powder off and make the finsihed products smooth, show white color, and have an ideal shape. do not mix soup, not sparkling after cook, translucent crystal surface, tasty refreshing and have good texture.
Usage:
1, can be added by adding micro-feed device in flour mill.
2, in deep freezing food factory, it require to mix with dry flour for 3-5 minutes, adding water to mix thoroughly.
Dosage recommended:
Generially add the amount of 0.1-0.5%, the manufacturer can adjust according to the quality of flour.
Technical index
|
Moisture % |
≤13.5 |
|
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. |
