This product is specifically engineered by integrating the production characteristics of pastries, utilizing advanced microencapsulation technology, and selecting arigorously validated safe and highly effective preservative ingredient.
Ingredient: Sorbic acid, glyceryl monostearate, sodium caseinate.
EMAIL:wujiapei@tianli168.comBaking fillings (lotus paste, bean fillings, fruits,etc.), Chinese and Western pastries (mooncake, snowy crust pastry, cake, chiffon cake,mung bean cake, rice cake,pineapple cake, etc.)
When used for lotus paste, bean paste and other food fillings, dilute the preservative completely with water or stir well with vegetable oil. Add mixture before taking the paste filling out of the pan, and mix the preservative and filling evenly.
Use for chiffon cake, add preservative into egg yolks and stir well, then mix well with other materials.
Usage amount: based on the totalamount of ingredients.The maximum amount of addition is 0.05%.
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