タイトルまたは説明

Product introduction 1. Function Baking powder consist of soda powder , corn flour and other acidic material. It react as soon as it meet water, acidic or alkalescent powder and dissolve in water. Part of the baking powder will give out of carbon dioxide and it will give out more gases when baking. These gases can make the product more inflated and soft. So baking powder usually be used for making cake, sponge cake, muffin, bread, biscuit, etc. However, using the baking powder over much will make the product rough and effect the taste and appearance. So we must pay more attention to the dosage. Ordinarily, a cup of flour swing in with one point five of teaspoon of baking powder. Because baking powder is different from barm and it react as soon as meet liquid. When use baking powder to make cake , we can't mix round too much and must be baked at once, or the air bubble will go away quickly and the product will become rigidified. 2.Using requirement Baking powder will invalidated and transmutative easily if do not save properly. And it will lost funtion gradually when preponderate over the storage life. We must keep baking powder in room temperature , make sure it dry and cool , and keep noticing its storage life. So that we can make the great use of it . 3.using introduction *The temperature of water when making paste : *0℃to *0℃. *The temperature of the paste when the paste finished: *0℃to *1℃ *The time for shaping up the product: *0min to *5min *Put the product into the constant temperature oven afer shaped up for ferment, baking the product for *0min in *5℃to *8℃. *Dosage:According to the dosage of flout, add 0.5％to 4％, or depend on your need.