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SUGGESTED FORMULA FOR THE ORDINARY
SOFT SWEETS PRODUCTION
ITEM PERCENTAGE
ORDINARY CARRAGEENAN 1.2-1.5%
SUGAR 20-30%
SUGAR LIQUID 70-80%
TEMPERATURE FOR BOIL 104-106oC
INSPISSATION CONCENTRATION 70-72oC
WATER 15-20KG
PIGMENT APPROPRIATE
FLAVOR APPROPRIATE
SUGGESTED FORMULA FOR THE ACIDPROOF
SOFT SWEETS PRODUCTION
ITEM PERCENTAGE
ACIDPROOF CARRAGEENAN1.7-1.8%
SUGAR 20-30%
SUGAR LIQUID 70-80%
TEMPERATURE FOR BOIL 105-107oC
INSPISSATION CONCENTRATION74-76oC
SPECIAL ACID AGENT 0.8-1.2%
WATER 20-25KG
PIGMENT/FLAVOR APPROPRIATE
SUGGESTED FORMULA FOR THE ORDINARY
SOFT SWEETS PRODUCTION
ITEM PERCENTAGE
ORDINARY CARRAGEENAN1.6-1.8%
SUGAR 20-30%
SUGAR LIQUID 70-80%
TEMPERATURE FOR BOIL 105-106oC
INSPISSATION CONCENTRATION72-74oC
WATER 15-20KG
PIGMENT/FLAVOR APPROPRIATE
SUGGESTED FORMULA FOR THE ICE
EMULSIFYING STABILIZER PRODUCTION
ITEM PERCENTAGE(%)
OIL 6-8
MILK POWDER 6-8%
SUGAR 15-16
ICE CREAM STABILIZERS 0.3-0.4
PIGMENT APPROPRIATE
FLAVOR APPROPRIATE
WATER ADD TO 100
SUGGESTED FORMULA FOR THE MEAT
ADDITIVES PRODUCTION
ITEM PERCENTAGE(%)
HAM BUTT 58
PHOSPHATE 0.5
SALT 2.0
SODIUM NITRITE 0.015
ODIUM ASSORBATE 0.05
SOYBEAN PROTEIN/GLUCOSE 2.0
STARCH 1.0
FRAGRANCE MATERIAL 3.0
MEAT PRODUCT CARRAGEENAN 0.6
ICE WATER ADD TO 100
SUGGESTED FORMULA FOR THE ORDINARY
SOFT SWEETS PRODUCTION
ITEM PERCENTAGE
JELLY GEL 0.6-1.0%
SUGAR 16-20%
SUGAR LIQUID ADDING(APPROPRIATE)
THE TEMPERATURE FOR BOIL LAST FIVE MINUTES AT THE TEMPERATURE 98oC
KALIUM SORBIC ACID 0.1%
CITRIC ACID 0.3%
SODIUM CITRATE 0.15-0.3%
ADDING WATER TO 100%(PERCOLATED IS BETTER)
PIGMENT APPROPRIATE
FLAVOR APPROPRIATE
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