Siab -Kev Ua Haujlwm CSL Emulsifier E482 Rau Kev Ua Si

 

Qhov siab -kev ua tau zoo CSL emulsifier muaj kev ua haujlwm zoo tshaj plaws hauv cov khoom ci los ntawm kev txhim kho cov khob noom cookie ruaj khov, khaws cia roj, thiab cov qauv tsim. Nws cuam tshuam nrog ob qho tib si cov protein thiab cov hmoov txhuv nplej siab txhawm rau txhim kho lub khob noom cookie elasticity thiab ncua sijhawm staling, ua rau lub caij nplooj ntoo hlav zoo dua thiab lub neej txee ntev dua. Muaj nyob rau hauv cov zaub mov- qib hmoov daim ntawv, CSL E482 yog ib qho yooj yim rau disperse, sib xws nrog lwm yam emulsifiers, thiab haum rau ntau yam kev lag luam ci txheej txheem uas yuav tsum tau txhim khu kev qha ua khob noom cookie txias.

 

 

CHEMICAL/PHYSICAL SPECIFICATIONS
Acid nqi	50-130	mg KOH/g
Ester nqi	125-190	mg KOH/g
Tag nrho Lactic Acid	15-40	%
Calcium Cov ntsiab lus%	1.0-5.2	%

HEAVY HOM HOM TSEEB
Heavy Metal as Pb	2 max	ppm ua

 

 

Txhim kho Gluten Network- Txhim kho lub khob noom cookie elasticity thiab txhim kho machinability hauv automated ntau lawm.

Boosts Volume thiab Texture- Txhawb nqa roj muaj zog rau kev txhim kho loaf qhov siab thiab tsis sib xws crumb.

Txo cov hmoov nplej nplaum- Tso cai rau cov ntaub ntawv smoother, molding, thiab shaping thaum lub sijhawm ua haujlwm siab -.

Delays Staling- Sib cuam tshuam nrog cov hmoov txhuv nplej siab kom qeeb retrogradation thiab txuas ntxiv cov khoom tshiab.

Siab Thermal stability- Ua haujlwm tsis tu ncua hla qhov sib txawv ci thiab cov qauv.

Zoo heev Synergy- Ua haujlwm zoo nrog enzymes, monoglycerides, DATEM, thiab oxidizing agents.

 

 

Calcium Stearoyl Lactylate (CSL) E482 yog siv dav hauv cov ntawv ci ci ua qhov siab -kev ua haujlwm ci emulsifier los txhim kho cov khob noom cookie tuav, ruaj khov, thiab cov khoom tiav tiav. Nws ua tau zoo txhim kho lub khob noom cookie lub zog, txhawb nqa gluten network tsim, thiab txhim kho cov roj khaws cia, ua rau nws zoo tagnrho rau ntau yam khoom ci.

 

Cov ntawv thov kev ua noj ua ke nrog CSL E482:

 

Cov khoom siv ci ci thiab ci ci:CSL txhim kho ntim, crumb softness, elasticity, thiab txee lub neej, ua rau nws nyiam CSL qhob cij txhim kho rau kev lag luam bakeries.

 

Buns thiab Rolls:Txhim khu lub khob noom cookie ntev thiab fermentation stability, muab cov txiaj ntsig zoo ib yam hauv siab -cov kab ntau lawm siv Calcium Stearoyl Lactylate emulsifier.

 

Cov khoom qab zib ci:Txhawb nqa zoo dua aeration thiab kev ntxhib los mos hauv ncuav mog qab zib, pastries, thiab muffins, tshwj xeeb tshaj yog cov formulations yuav tsum tau txhim khu kev qha E482 emulsifier kev ua haujlwm.

 

        

 

Frozen ncuav mog qab zib:CSL txhim kho khov-thaw ruaj khov thiab tswj lub khob noom cookie lub zog, muab kev ua haujlwm txhim khu kev qha hauv cov ntawv thov cov khoom noj khov khov.

 

Whole Wheat thiab High -Fiber Bread:Txhim khu kev nthuav dav thiab softness, ua rau CSL yog cov khoom tseem ceeb rau tag nrho - cov qauv ua khob cij uas tuav cov khob noom cookie yuav nyuaj.

 

 

25kgs / hnab

 

 

Kosher/Halal/ISO9001/ISO22000/RSPOCerificated

Tsis muaj MOQ, Muaj Kev Tshaj Tawm

Customized khoom

Mixed shipping

 

 

Cim npe nrov: Calcium Stearoyl Lactylate CSL E482, Ci emulsifier rau qhob cij thiab pastries, Khoom noj khoom haus lub zog thiab ntim txhim kho