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sodium alginate uses in bakery

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sodium alginate uses in bakery

China sodium alginate uses in bakery supplier

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Product Details:

Place of Origin: China
Brand Name: JIEJING
Certification: KOSHER HALAL BRC, ISO

Payment & Shipping Terms:

Minimum Order Quantity: 1MT
Price: negotiable
Packaging Details: 25kg/paper kraft bag
Delivery Time: 15 days
Payment Terms: L/C, T/T
Supply Ability: 8000mt/year
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Detailed Product Description
Appearance: White Or Light Yellow Powder Viscosity: Low, Medium And High
Particle Size: Granular, 40, 60, 80, 100, 120, 200mesh Gel Strength: Normal To High Gel Strength

sodium alginate uses in Baked food:

sodium alginate can be used in cakes and bread premixes, or added in the production of bread and cakes. The addition amount is 0.1%-0.5%, which can prominently prevent aging and drying, reduce crumbs, and taste strong and good. Enhance dough gluten strength, improve dough air-holding performance, increase bread specific volume, fine internal structure, elasticity and good taste. Good water retention, improve anti-aging effect and prolong product shelf life. Also helps in emulsification of egg yolks in cakes. Increase the specific volume of the cake, the pores are fine and uniform, soft and elastic. Easy demoulding and smooth appearance.

Contact Details
Shandong Jiejing Group Corporation

Contact Person: Mr. Michael Cui

Tel: 86-633-8261370

Fax: 86-633-8235533

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