Biscuit Crisp Powder

The product is a natural enzyme preparation, and can crispen all kinds of biscuits and flour or rice flour products.

It also can fix the biscuit shape and prevent biscuit from shrinkage during baking, lower crashing ratio, improve crisp texture of biscuit and flour or rice flour products and ferment quality of dough, decrease wet gluten contents, and facilitate forming and shorten cooking time for instant noodles and fine dried noodles.

Usage:

Dissolve the product in warm water (40°C-60°C) and mix homogeneously, pour this solution into stirring barrel and sugar and other ingredients are added, after completely dissolved, slowly and uniformly spray the mixture solution to wet flour with stirring. The spraying procedure should be as slow as possible (Once the product is prepared, it should be used as soon as possible. It recommends that the container used to dissolve the product should be glass or ceramic material);The use level of the product is 0.05-0.2% (calculated as the flour weight), and varied with wet gluten contents, the higher wet gluten contents, the lower the use level;The effective pH range of the product is 3-9, and optimum 6-7; its operative temperature is 20-70°C, and optimum 50°C;The optimum dough kneading time is about 10-20min, and judged by the formation of smooth dough surface.

Storage: Seal packed and stored at dry and cool conditions and protected from light, avoid to directly contacting with metal container or oxidant.

Biscuit Crisp Powder