In order to prevent corruption and deterioration of food,to extend the shelflife of edible consumption goods and to inhibit microbial growth and breeding in the food,we not only take into account among the various components in food which have some ability to prevent spoilage.In practical application,due to the diversity of
microorganisms and various types of preservative have corresponding specificity and some limination. Our company utilized advanced technology and variety of analysis methods,After a longterm research, in end, we developed a highly efficient,practical and security pastry paste of preservative successfully.
Pastry paste dedicated preservative major composition:
Sodium dehydroacetate,sorbic acid,citric acid,gluconic acid-δ-lactone, Microcrystalline cellulose
Pastry paste dedicated preservative application:
Lotus seed paste,bean paste, fruit paste, mooncake skin ,rice cake,wife cake,bean paste cake,pineapple cake,flaky pastry,other cakes
Pastry paste dedicated preservative usage:
1,When the preservative used in food such as Lotus seed paste,bean paste and so on, it will be diluted with water or the edible oils,then added them when the process of Lotus seed paste is coming to end, that is joining our preservative in the Lotus seed paste or bean paste which is about to be out in the pot. In the end, making sure the preservative mixed with the paste.
2,When used in chiffon cake,we advised to add our product with yolk and mixed,then joined in the other ingredients with mixed;used in other types of cake products,our product could be join in any part of milling process.
Pastry paste dedicated preservative using:
In accordance with the weight of the ingredients,maximum addition at 0.05%
