Ürün ayrıntıları
Ürünler
Bizimle İletişim
|
Improved Elasticity, Easier To Knead And Shape HEC
| Moq: | 1kg |
| Fiyat: | ≥2000kg US$ 4.83 ≥5000kg US$ 4.28 |
| Standart ambalaj: | 80×60×20cm Torbalı veya Namlulu |
| Teslim süresi: | 5-8 iş günü |
| Ödeme yöntemi: | EKG-1210 |
| Tedarik kapasitesi: | 200 Ton/Yıl |
Ayrıntılı Bilgiler
Menşe yeri
Çin
Marka adı
Hersbit
Uygulama Alanı:
Hamur Ürünleri İçin
Avantaj:
Yoğurulması ve Şekillendirilmesi Daha Kolay
İşlev:
Geliştirilmiş Esneklik
Nem:
≤% 5
kül:
≤% 5
Ürün Tanımı
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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