pudding
- 1. Product Features
The product uses carrageenan agar extracted from natural seaweed and konjac powder as the main raw materials. After scientifically compounding it is easy to operate and can be used to prepare a variety of texture puddings. The taste is crisp smooth soft etc. strong versatility and high cost performance. It is resistant to acid adjustment at 80°C protects against protein invariance and has a good water-retaining effect.
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Greenfresh Greeninno Pudding Special Powder Solution
1. Product Features
The product uses carrageenan, agar extracted from natural seaweed, and konjac powder as the main raw materials. After scientifically compounding, it is easy to operate and can be used to prepare a variety of texture puddings. The taste is crisp, smooth, soft, etc., strong versatility and high cost performance. It is resistant to acid adjustment at 80°C, protects against protein invariance, and has a good water-retaining effect.
2. How to use
After the colloid is dispersed with an appropriate amount of water, add white granulated sugar, fructose syrup, water, etc., heat and cook, adjust the reconstituted milk to boil again, lower the temperature and adjust to flavor and acid water, then cast, seal, sterilize, Cooling, air drying, etc.
Recommended product model
GB115, GB147, GB0730, etc.
3. Scope of use
Pudding products, protein content 1% and above
4. Reference dosage
Adding amount range 0.6-1.2%
V. Reference process
Disolving→Cooking→Color adjustment, temperature-lowering, fragrance-adjusting, acid-adjusting→homogenization→pouring→sealing→sterilization→cooling→air drying
6. Matters needing attention
1. The disolving process should ensure that the colloids are evenly dispersed and free of agglomeration
2. According to different production conditions, properly control pouring time and heat preservation temperature to avoid damage to colloid
Greenfresh Greeninno Pudding Special Powder Solution
1. Product Features
The product uses carrageenan, agar extracted from natural seaweed, and konjac powder as the main raw materials. After scientifically compounding, it is easy to operate and can be used to prepare a variety of texture puddings. The taste is crisp, smooth, soft, etc., strong versatility and high cost performance. It is resistant to acid adjustment at 80°C, protects against protein invariance, and has a good water-retaining effect.
2. How to use
After the colloid is dispersed with an appropriate amount of water, add white granulated sugar, fructose syrup, water, etc., heat and cook, adjust the reconstituted milk to boil again, lower the temperature and adjust to flavor and acid water, then cast, seal, sterilize, Cooling, air drying, etc.
Recommended product model
GB115, GB147, GB0730, etc.
3. Scope of use
Pudding products, protein content 1% and above
4. Reference dosage
Adding amount range 0.6-1.2%
V. Reference process
Disolving→Cooking→Color adjustment, temperature-lowering, fragrance-adjusting, acid-adjusting→homogenization→pouring→sealing→sterilization→cooling→air drying
6. Matters needing attention
1. The disolving process should ensure that the colloids are evenly dispersed and free of agglomeration
2. According to different production conditions, properly control pouring time and heat preservation temperature to avoid damage to colloid
Greenfresh Greeninno Pudding Special Powder Solution
1. Product Features
The product uses carrageenan, agar extracted from natural seaweed, and konjac powder as the main raw materials. After scientifically compounding, it is easy to operate and can be used to prepare a variety of texture puddings. The taste is crisp, smooth, soft, etc., strong versatility and high cost performance. It is resistant to acid adjustment at 80°C, protects against protein invariance, and has a good water-retaining effect.
2. How to use
After the colloid is dispersed with an appropriate amount of water, add white granulated sugar, fructose syrup, water, etc., heat and cook, adjust the reconstituted milk to boil again, lower the temperature and adjust to flavor and acid water, then cast, seal, sterilize, Cooling, air drying, etc.
Recommended product model
GB115, GB147, GB0730, etc.
3. Scope of use
Pudding products, protein content 1% and above
4. Reference dosage
Adding amount range 0.6-1.2%
V. Reference process
Disolving→Cooking→Color adjustment, temperature-lowering, fragrance-adjusting, acid-adjusting→homogenization→pouring→sealing→sterilization→cooling→air drying
6. Matters needing attention
1. The disolving process should ensure that the colloids are evenly dispersed and free of agglomeration
2. According to different production conditions, properly control pouring time and heat preservation temperature to avoid damage to colloid
Greenfresh Greeninno Pudding Special Powder Solution
1. Product Features
The product uses carrageenan, agar extracted from natural seaweed, and konjac powder as the main raw materials. After scientifically compounding, it is easy to operate and can be used to prepare a variety of texture puddings. The taste is crisp, smooth, soft, etc., strong versatility and high cost performance. It is resistant to acid adjustment at 80°C, protects against protein invariance, and has a good water-retaining effect.
2. How to use
After the colloid is dispersed with an appropriate amount of water, add white granulated sugar, fructose syrup, water, etc., heat and cook, adjust the reconstituted milk to boil again, lower the temperature and adjust to flavor and acid water, then cast, seal, sterilize, Cooling, air drying, etc.
Recommended product model
GB115, GB147, GB0730, etc.
3. Scope of use
Pudding products, protein content 1% and above
4. Reference dosage
Adding amount range 0.6-1.2%
V. Reference process
Disolving→Cooking→Color adjustment, temperature-lowering, fragrance-adjusting, acid-adjusting→homogenization→pouring→sealing→sterilization→cooling→air drying
6. Matters needing attention
1. The disolving process should ensure that the colloids are evenly dispersed and free of agglomeration
2. According to different production conditions, properly control pouring time and heat preservation temperature to avoid damage to colloid
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