Factory Supply Baking Powder Rapid Fermentation Agent Food Additive for Flour

• Shelf Life: >12 Months
• Aerogenic Speed: Fast Baking Powder
• Application: Puffed Food, Flour Products
• Type: Composite Bulking Agents
• Package: Aluminum-Paper Composite Tin
• Customer OEM/ODM: Acceptable
• Specification: 1LB*12 cans
• Trademark: DUSIR
• Origin: China
• HS Code: 210230
• Production Capacity: 30000 Boxes/Month

Product Description

Product Description

Baking powder is a compound leavening agent. It is a white powder made of soda powder with acidic materials and corn flour as a filler. It is also called foaming powder and baking powder. Baking powder is a rapid leavening agent, mainly used for rapid fermentation of food products. It is used in a larger amount when making cakes, cakes, steamed buns, steamed buns, shortbreads, breads and other foods.

Baking powder is a white powder composed of baking soda combined with other acidic materials and corn flour as a filler. Baking powder reacts when it comes into contact with water, acidic and alkaline powders are dissolved in water at the same time, and some of them will start to release carbon dioxide (CO₂), and at the same time, during the baking and heating process, more gas will be released, and these gases will Make the product to achieve the effect of expansion and softness. The fast-reacting baking powder starts to work when it dissolves in water, while the slow-reacting baking powder starts to work during the heating process. The "Dual Reaction Baking Powder" has both fast and slow reactions. characteristic. Generally, the baking powder purchased in the market is "dual reaction baking powder".

Although baking powder contains soda powder, it is precisely tested by adding acidic powder (such as cream of tartar) to balance its pH. Therefore, basically, although soda powder is an alkaline substance, the commercially available baking powder is not. It is a neutral powder, so baking soda and baking powder cannot be replaced arbitrarily.

As for corn flour as a filler in baking powder, it is mainly used to separate acidic powder and alkaline powder in baking powder and prevent them from reacting prematurely. Baking powder should also try to avoid moisture and premature failure during storage.

 HOW TO USE

1 The temperature of water during making paste:10ºC to 20ºC.When the paste has been finished.The temperature of the paste is 30ºC to 31ºC.
2 The time for shaping up the product:10min to 15min
3 Put the product into the constant temperature oven for ferment after shaping up. And bake the product for 60min35ºC  38ºC
4 Dosage According to the dosage of flour,add 0.5%to4%,or depend on your need.

Company information

Foshan Dongshidi Food Co. Ltd is an innovative and efficient enterprise that integrates the production, sales, and service of fermentation powder. Its production center is located in Foshan, with over 20 years of experience in exporting baking powder production. Our products are exported to the Middle East, Southeast Asia, Africa and other regions.

Our factory has introduced a complete set of advanced production and testing equipment, with high technological content, automated processing, and fully enclosed pipeline operation. The product quality meets national standards.

Shipping Way

FAQ

1. Are you a manufacturer? 
Yes, we have our own factory with 20 years of export experience, and our products are exported to Southeast Asia, the Middle East, North America, Africa and other regions
2. Can you help me make my own brand product? 
Sure, OEM brand can be accepted when your quantity reaches to an appointed amount.
3. Can you provide me your catalogue?
Sure, please kindly send your request to us, we are at your service all the time!