Product Name | Product Feature | Recommended Dosage | Packaging Specification |
Filling Improver YT03 (Complex Emulsifying Enzyme Preparation) | Suitable For Taro-Based Fillings, Improving Structure, Viscosity, Oil And Water Retention Of Fillings, Preventing Oil Bleeding And Caking. | 0.4-0.8% (Total Food Weight) | 1*15kg/Bag |
Filling Improver · Stable Type (Complex Emulsifying Enzyme Preparation) | Suitable For Legumes, Lotus Seeds, Fruits, Lotus Seeds Paste, Enhancing Binding Force Of Fillings, Ensuring Softness And Preventing Collapse During Baking. | 2% (Total Food Weight) | |
Filling Improver GS10 (Complex Emulsifying Enzyme Preparation) | Suitable For Various Filling Materials Such As Lotus Seeds Paste And Bean Paste, Improving Taste And Preventing Oil Bleeding And Cracking During Long-Term Storage. | 0.4-0.8% (Total Food Weight) | |
Filling Improver RH01 (Complex Emulsifying Enzyme Preparation) | Suitable For Fillings And Other Products, Increasing Emulsification And Improving Taste, Preventing Separation Of Filling And Dough. | 0.4-0.6% (Total Food Weight) | |
Filling Improver RH02 (Complex Emulsifying Enzyme Preparation) | Suitable For Various Fillings, With Strong Emulsification Properties, Enhancing The Binding Ability Of Various Ingredients | ||
Bean Odor Reducing Agent (Complex Leavening Agent) | Suitable For Bean-Based Fillings, Increasing The Solubility Of Bean-Derived Bitter Substances, Removing 95% Of Bitter Substances | 1-1.5% (Total Food Weight) | |
Filling Improver XS01 (Complex Emulsifying Enzyme Preparation) | Suitable For Bean Paste, Improving Taste , Mouth-melting Properties, And Reduces Undesirable Features Caused By Syrup. | 0.5-1% (Filling Weight) | |
Sweetness-Suppressing Agent Food-Grade Flavoring (Liquid) | Applicable To Various Foods With High Sugar Content, Effectively Inhibiting Sweetness. | 0.2% (Sugar Weight) |
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