Yi Yang Sugar Cake Sweetener, Sugar Cake Improver Manufacturer, Yi Yang Instant Sugar Cake Skin Improver

Sugar cake additive features:

1. This product has excellent high-temperature resistance and can be dissolved in boiling water.

2. Improves the water retention of sugar cake dough, preventing the "drying skin" phenomenon during the pre-cooling process, ensuring the dough remains non-dry for over two hours.

3. Enhance the smoothness of the sugar cake crust, increase the rate of mechanized shaping, and reduce the rate of defective products.

4. Reduce the cracking rate during the quick-freezing process of sugar cakes and decrease the rate of defective products.

5. Enhance the puffiness of the sugar cake, ensuring high-temperature and freezing resistance, with secondary puffing capability.

6. Enhanced the softness of the quick-freeze pastry skin, crispy yet non-sticky.

Usage Instructions:

1. Mix this product with flour and ensure it's well blended. Then, add boiling water and knead the dough. (For industrial high-end kneading machine users)

2. Dissolve this product in boiling water and then mix with boiling water to make dough. (For small-scale production users of standard dough mixers)

Usage: 0.3-0.8% of the flour weight. Recommended formula: 100 kg of flour, 0.6 kg of thickening emulsifier, and approximately 130 kg of boiling water.