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Low-glycemic glycemic glycemic functional formula complexsugar alcoholMaltitol, sorbitol and xylitol are obtained by enzymatic or extracted sugar source hydrogenation from corn as raw material, which is resistant to tooth decay and has a low glycemic indexPrebioticsIsomalto-oligosaccharide and polyglucose are prebiotics made of starch and enzymatic method, which are factors that regulate intestinal flora, anti-caries, and have a low glycemic indexBase FormulaThe amount of alkyl glycan added is 16%~20% of flourThe amount of dry yeast added is 1.6%~2% of flourFlour ----...--------- 100%Yeast ---
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Sucrose-free, low-sugar mooncake syrupHealthy sucrose-free and low sugar (total sugar<5%) purposeful sugar compound characteristics, candy and non-greasy for meals coloring, oil return to soft, non-sticking boardMain ingredients:Isomalto-oligosaccharides, xylose, meals components (maltitol liquid, sorbitol liquid, xylitol)Specification:25kg/drum, 5kgX4 drum/cartonBase formulaMooncake powder (pastry flour 7: exclusive powder 3) ---- 1000g, artisan sucrose-free mooncake syrup----------- 600~700g, peanut oil------ 300g, cleaning soap&
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Powdered sugar-free sugar is a powdered sugar with no or minimal delivered sugar, regularly the utilization of sugar substitutes or marvelous sweeteners as a choice of everyday sugars.
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Powdered sugar-free sugar is a powdered sugar with no or minimal delivered sugar, frequently the utilization of sugar substitutes or magnificent sweeteners as a alternative of day-to-day sugars.
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Powdered sugar-free sugar is a powdered sugar with no or minimal introduced sugar, frequently the usage of sugar substitutes or different sweeteners rather of normal sugars.
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Powdered sugar-free sugar is a powdered sugar with no or minimal delivered sugar, frequently the utilization of sugar substitutes or notable sweeteners as a desire of day by day sugars.
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Composite sugar powder1. Peach cake has no sucrose powderProduct name: compound sugar powder (peach cake without sucrose sugar powder) Ingredients: trehalose, maltodextrin, cornstarch, food additives (maltitol, sorbitol, stevia glycoside)Shelf life: 12 monthsStorage requirements: ventilation, dry storageOrigin: Dezhou City, Shandong Province Nutritional composition tableprojectEvery 100 gramsNRV%energy1210 KJ14%protein0 grams0%fat0 grams0%
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There are two sorts of cream cakes: heavy cream cake and mild cream cake.Heavy cream cakeAlso recognised as pound cake, heavy cream cake, pudding cake. This kind of cake is made of 1 pound (100%) of flour, 1 pound of cream (100%), and 1 pound (100%) of injection batter, so it is referred to as poundcake.Main features: the minimal quantity of grease is 40%, the most is 100%, and the quantity of baking powder is 0-2%. The cake is tightly equipped and finely grained.
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Cream cake is a sweet dessert made with egg cream. Cream cake is a pastry product that spreads cream on the surface of the cake, highlighting the strong milky flavor and softness of the cake.There are two types of cream cakes: heavy cream cake and light cream cake.Heavy cream cakeAlso known as pound cake, heavy cream cake, pudding cake. This type of cake is made of 1 pound (100%) of flour, 1 pound of cream (100%), and 1 pound (100%) of injection batter, so it is called poundcake.Main features: the minimum amount of grease is 40%, the maximum is 100%, and the amount of baking powder is 0-2%.
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1.Product name: Baking syrup (moon cake syrup-83) Ingredients: white granulated sugar, waterShelf life: 12 monthsStorage requirements: ventilation, dry storageOrigin: Dezhou City, Shandong Province Nutritional composition tableprojectEvery 100 gramsNRV%energy1411 KJ17%protein0 grams0%fat0 grams0%carbohydrate83.0 grams28%sodium0 mg0%Use: mainly suitable for the production of moon cake crust and baking cakesAdvantages: the combination of traditional anc
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Granulated sugar is cooled with the aid of way of mutually with water and inclusive of sucrase to react under high-quality stipulations or add acid to put together dinner dinner dinner to a fantastic time and a excellent temperature. This syrup can be saved for a prolonged time barring crystallization, and is substantially speakme used in Chinese-style mooncake wrappers, saqima, and a fluctuate of merchandise that alternate granulated sugar.
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Granulated sugar is cooled with the useful resource of way of jointly with water and inclusive of sucrase to react beneath gorgeous stipulations or add acid to put collectively dinner dinner dinner to a outstanding time and a splendid temperature. This syrup can be saved for a extended time barring crystallization, and is notably speakme used in Chinese-style mooncake wrappers, saqima, and a fluctuate of merchandise that alternate granulated sugar.
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Granulated sugar is cooled with the beneficial aid of way of together with water and inclusive of sucrase to react underneath first-rate stipulations or add acid to put together dinner dinner dinner to a excellent time and a brilliant temperature. This syrup can be saved for a prolonged time barring crystallization, and is pretty speakme used in Chinese-style mooncake wrappers, saqima, and a fluctuate of merchandise that alternate granulated sugar.
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Granulated sugar is cooled with the resource of way of collectively with water and inclusive of sucrase to react underneath brilliant stipulations or add acid to prepare dinner dinner dinner to a exceptional time and a appropriate temperature. This syrup can be saved for a extended time barring crystallization, and is greatly talking used in Chinese-style mooncake wrappers, saqima, and a fluctuate of merchandise that alternate granulated sugar.
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Invert syrup is a blended syrup consisting of fructose and glucose, which has the features of sweetness and viscosity. It has a range of makes use of in cooking and baking, jointly with then once more now no longer restrained to:Baked goods: Invert sugar syrup is commonly used in baking to add sweetness, moisten the dough, and add texture and color.
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Invert syrup is a combined syrup consisting of fructose and glucose, which has the traits of sweetness and viscosity. It has a range of makes use of in cooking and baking, together with however now not restricted to:Baked goods: Invert sugar syrup is regularly used in baking to add sweetness, moisten the dough, and add texture and color.
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Invert syrup is a mixed syrup consisting of fructose and glucose, which has the characteristics of sweetness and viscosity. It has a variety of uses in cooking and baking, including but not limited to:Baked goods: Invert sugar syrup is commonly used in baking to add sweetness, moisten the dough, and add texture and color.
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Invert syrup is a blended syrup consisting of fructose and glucose, which has the qualities of sweetness and viscosity. It has a vary of makes use of in cooking and baking, collectively with then again now no longer restrained to:Baked goods: Invert sugar syrup is usually used in baking to add sweetness, moisten the dough, and add texture and color.
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Invert syrup is a blended syrup consisting of fructose and glucose, which has the points of sweetness and viscosity. It has a vary of makes use of in cooking and baking, mutually with then once extra now no longer restrained to:Baked goods: Invert sugar syrup is generally used in baking to add sweetness, moisten the dough, and add texture and color.
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Mooncake syrup is a special invert sugar syrup made mainly from sucrose and starch. It plays a role in binding and flavoring mooncakes in the making of mooncakes, giving them a unique taste and texture.
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In industrial production, starch sugars are divided into several types according to the glucose conversion value (DE).According to the liquid glucose value, it can also be divided into high invert syrup (DE60~70), medium invert syrup (DE38~42), and low invert syrup (DE20 or less). The product varieties are:maltoseIt is a disaccharide composed of two single-molecule glucose, which has low sweetness and higher thermal stability than glucose, and can obtain glucose and other oligosaccharides through oxidation reaction, and can also be converted into maltitol and glucosanol.
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Sugar-free syrup is a syrup with no or very little delivered sugar, usually with sugar substitutes or one-of-a-kind sweeteners as an wish of day-to-day sugars.
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