Baking Powder
Baking powder is a compound leavening agent . A kind of swelling agent , mainly used in food products for rapid fermentation .
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Product Introduction
Baking powder
Baking powder is a kind of fast leavening agent, mainly used for fast fermentation of food products. In the production of cakes, rice cakes, buns, steamed buns, shortbread, bread and other foods, the amount is larger.
ITEMS | SPECIFICATION |
Appearance | Fine Powder |
Color | White to yellowish |
Effective CO2 Content, ml/g | ≥35.0 |
Heating Loss, w/% | ≤3.0 |
Nitric Acid Insoluble Matter, w/% | ≤2.0 |
Arsenic (As) / (mg/kg) | ≤2 |
Heavy Metal (as Pb) / (mg/kg) | ≤20 |
PH (10g/L Solution) | 5.0~9.0 |
Particle Size (through 180um) / % | ≥95.0 |
APPLICATION :
making cakes, breads, fried snacks, dim sum. Specially suitable for making cakes and breads.
USAGE：
Add the product directly into the flour, or soy flour to make cakes, bread, desserts, etc., especially for cakes and bread.
PACKING:
It can be purchased in 25 kgs kraft bag. Special packing can be arranged.
SHELF LIFE:
12 months from date of production provided that it is stored dry, cool place in sealed packages, protecting from heat and light.
STORAGE & TRANSPORATION:
Store in unbroken packaging at the cool, dry and well-ventilated place. The storage temperature should below 25℃ to ensure the quality of product.
18mts for one 20GP container without Pallets
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