Baking products M31

Classification:

Vegetable fat powder for baking products

Product Introduction

During the baking process, vegetable fat can provide the necessary fat content and texture to make the dough softer and easier to handle. It also has good emulsifying and swelling properties, which can increase the volume and taste of baked products. The vegetable fat powder also has high thermal stability, which can maintain its function and properties at high temperatures, making the baking process more stable and reliable.

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Product Details

Baking products

Main Products: M25/M31

Features: so that baked products to eat up a delicate, fragrant feeling.

Cream powder, also known as powder oil, creamer, plant fat powder, it is glucose syrup, vegetable oil, milk protein, emulsifier, stabilizer and other raw materials, the use of advanced microencapsulation technology, after spray drying powder products. It has excellent qualities such as water solubility, emulsification and foaming, which can meet the processing needs of different food fields. The flavor is diverse, and the product can be perfumed, toned, seasoned or strengthened with vitamin trace elements. Microencapsulated products are easier to store, are not easy to oxidize, have good stability and flavor is not easy to lose. Can replace expensive milk fat, cocoa fat or part of milk protein.

Product classification

1. classified by fat content (Fat = 5%-82%)

1. Low fat (5%-25%);2. Medium fat (25%-40%);3. High fat (40%-75%)

2. classified by whether they contain protein or not

1. Milk protein type; 2. Plant protein type; 3. No protein type

3. classified by oil type

1. Vegetable fat type; 2. Animal fat type

Classification of 4. by flavor

1. Original flavor type; 2. Flavor type

Application range of vegetable fat powder

1. solid drinks (coffee, milk tea, cereal, etc.)

2. cold drinks (ice cream, milkshakes, smoothies, popsicles, etc.)