Compound Emulsified oil-Weifang Huasui Agricultural Development Co., Ltd

Compound Emulsified oil

In Stock

This product is a compound emulsified oil, which can increase the flavor and softness of baking products, increase the whiteness and brightness of quick-frozen fermented pastry, improve water retention and frost resistance, increase the crispness of fried products, reduce the oil absorption, shorten the frying time, etc.

1 The product contains plenty of unsaturated fatty acid,doesn’t contain trans-fatty acids,so it is more conducive to human health and ensure the food safety of the product.

2 The product has good water dispersibility, very fluent and convenient when using. The effect is obvious especially when using in the northern China in winter. (Add flour and water when using,then mix together,very convenient.)

3 Because the product contains a variety of emulsifier ingredients. By synergism, the protein, starch and fat in flour are better integrated. Using this product can achieve the following effects:

<![if !supportLists]>l <![endif]>Good dough adjustment, improve dough ductility, it is easy for product to shape up.

<![if !supportLists]>l <![endif]>Good effect on dough surface activity, improve dough operating performance, make the dough not easy to stick to machine, make the bread production more smoothly,reduce production wastage.

<![if !supportLists]>l <![endif]>Improve bread texture and inner fineness, make the bread has a fine texture.

<![if !supportLists]>l <![endif]>After combining with the amylase in flour, it can greatly delayed the process of amylose water loss, make sure the bread is fresher and softer, thus has anti-aging effect.

4 The bread produced by adding this product has obvious swelling, larger volume, finer and whiter structure.

5 As soybean oil is the main carrier of the product, it can replace or partially replace the bread oil in the production of bread. Therefore, it can reduce the cost of raw materials in bread production.It can be said that by using this product to achieve a satisfactory baking effect, more satisfactory economic benefits.