detail produk
Produk
Hubungi Kami
|
Improved Elasticity, Easier To Knead And Shape HEC
| Moq: | 1KG |
| Harga: | ≥2000kg US$ 4.83 ≥5000kg US$ 4.28 |
| Kemasan Standar: | 80×60×20cm Dikantongi atau Dilaras |
| Periode pengiriman: | 5-8 hari kerja |
| Metode pembayaran: | L/C,D/A,D/P,T/T,MoneyGram,Western Union |
| Kapasitas pasokan: | 200 T/Tahun |
Informasi Rinci
Tempat asal
Cina
Nama merek
Hersbit
Area Aplikasi:
Untuk Produk Adonan
Keuntungan:
Lebih Mudah Diuleni Dan Dibentuk
Fungsi:
Peningkatan Elastisitas
kelembaban:
≤5%
ABU:
≤5%
Deskripsi Produk
Improved Elasticity, Easier To Knead And Shape HEC
Adding HEC to dough can effectively improve gas retention and water retention, enhance gluten stability, make the dough easier to handle, and produce fluffy and soft finished products that are less likely to dry out and harden. It also significantly delays aging and increases yield.
HEC's Core Advantages:
- Enhanced Gas Retention: Locks in fermentation gases, allowing the dough to expand more fully, resulting in a fluffier and larger finished product.
- Improved Water Retention: Reduces moisture loss during proofing and baking, resulting in a softer dough and a less dry, firm finished product.
- Stabilized Dough Structure: Improves gluten resilience, preventing collapse, deformation, and cracking, thus increasing yield.
- Improved Handling Performance: The dough has good extensibility, is non-sticky to machines and hands, making it easier to knead, shape, and divide.
- Delayed Staling and Hardening: Slows down starch retrogradation, extending the softness and shelf life of bread and pastries.
- Good Compatibility: Compatible with yeast, salt, sugar, and emulsifiers, without affecting fermentation or flavor.
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