Main application:
Custard powder, cake mix, bread, crisp biscuits
Application effect:
1. Constitute the viscosity of the batter, control the moisture during the baking process, form a fine and uniform void structure, and have a good moisture retention;
2. Provide a soft and crunchy mouthfeel.
3). Used as a substitute for ghee in the production of cakes and icing, providing good capacity and structure, and reducing the intake of human body fat.
4). As a glaze agent in baked food, it can form a good, clear and bright film, instead of expensive protein and natural gum.
5). As a stabilizer and thickener in fruit cakes, pies, and fillings, it provides smooth, short-wire structure to prevent delamination and filling explosion.