Deep-fried Dough Stick Flour Improver

This product is mainly used for Deep-Fried dough sticks the production of special powder, its role is to shorten the dough wake time, make the dough quickly reach the best state of hydration, at the same time increase the dough with gas-holding ability.Make the finished product after frying skin crisp, golden color, volume increases, and the internal organization is more soft palatability, and can extend the freshness and shelf life of fried dough sticks, reduce the amount of oil absorption in the fried process.

Product Characteristics:

Appearance of white or light yellow powder solid.

Features and Applications:

This product is mainly used for Deep-Fried dough sticks the production of special powder, its role is to shorten the dough wake time, make the dough quickly reach the best state of hydration, at the same time increase the dough with gas-holding ability.

Make the finished product after frying skin crisp, golden color, volume increases, and the internal organization is more soft palatability, and can extend the freshness and shelf life of fried dough sticks, reduce the amount of oil absorption in the fried process.

It is suitable for strong flour and plain flour with high ash content and poor color to produce special dough stick flour.

Usage and Precautions:

Add thisproduct quantitatively and evenly in the front end of the continuous fortification system through the feeder, or in the powder mixing system.

1.Should not be mixed with other additives together.

2.The product should not be exposed to the air or high temperature environment for a long time,otherwise it is easy to absorb moisture and agglomerate or sticky.

3.Due to the environmental temperature and other reasons may cause the product caking phenomenon, but does not affect the product efficacy.

Recommended amount:

The added amount is generally 0.1%-0.3%.

Country of origin

China