This blowing agent has a moderate reaction temperature and can initiate foaming during the baking process, helping achieve full foam expansion and good structural stability. It has a neutral odor that does not interfere with the original flavor of baked goods. It is food-safe and meets FDA 21 CFR Part 178 standards, leaving no unwanted residues and allowing direct use in food production. It also exhibits good water solubility, enabling even mixing with flour and other raw materials.
The active ingredient content is 99.5%, with a particle size of 100-200 mesh, ensuring even dispersion in the dough. The reaction temperature ranges from 50℃ to 80℃, which matches the heating curve of most bakery ovens. The pH value is between 7.0 and 8.0, ensuring that it will not affect the pH value of the dough. Each carton contains 10kg of product, with each small bag being 1kg, which is convenient for small-batch production. The shelf life is 18 months when stored in a cool, dry place.
This blowing agent is widely used in the production of bread, cake, cookies, steamed buns, and other bakery foods. It is suitable for both home baking and large-scale commercial bakery production, improving the softness, volume, and texture of baked goods. It can also be used in the production of some ready-to-eat snacks and composite food materials.
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