Industrial assembly line peach crisp, how low sugar and low oil, and the color and aroma are beautiful, the cost is low and the taste is good
Wen | Du Dechun
The price of bulk baking raw materials such as flour, sugar, oil, and egg milk has risen, and how industrial peach crisps are low in sugar and oil, good in taste and low in cost.
Why do Nordic pastries, biscuits and cookies win the world market?
(1) Low sugar and low oil
(2) Successful antioxidant
(3) Adopt the latest improvement technology of new excipients
(4) New technology
(5) New equipment
(6) Technological innovation [subversive innovation]: ingredients, recipes, processes.
Ingredients & Recipes:
Old Ingredients Recipe: 80-90% sugar oil
Flour, sugar, oil, ammonium bicarbonate, sodium bicarbonate, dextrose powder, baking powder.
New Ingredient Recipe: 20-40% sugar oil
Flour, sugar oil, fructooligositol, sodium caseinate, sucrose ester, enzyme preparation, papain, fungal amylase preparation, sodium pyrophosphate, calcium phosphate, potassium dihydrogen carbate, beta-cyclodextrin, calcium sulfate, dibasic calcium phosphate, dibasic calcium phosphate, sodium bisartrate/calcium, gluconolactone, denatured phospholipids, isomerized lactase, bio-callinizer {isomeric yeast}, beta carotene, phytic acid, natural flavor [Japanese or European fermentation], etc.
Industrial Innovation:
Using a heterogeneous secondary fermentation process, the author Nordic learns the latest technology [this one is the world-leading aspect of Denmark or Europeans, and they will never reveal the core process value].
The advantages are as follows:
Biscuits, peach crisps, pastries, cookies —
One: to achieve the true meaning of "low sugar and low oil" or "sugar-free oil-free"; Europe is very far-at-the-corner in this regard
Two: let the peach crisp and pastry points ferment for the second time, this is not the first in Europe, in Europe
Second, there is also a cake fermented with bread, the question is how to ferment peach crisp? What kind of "isomeric yeast" fermentation is used?
Three: if you want to do well, you must be the first to use it: intelligent assembly line equipment is also a factor in the success of the pastry -
Its equipment has a chain of drive baking systems in six zones:
(1) Secondary fermentation
(2) Spray water
(3) Spray eggs
(4) Spray incense
(5) Plant flavor
(6) Maillard reaction/terminal maturation.
Four: the world's cutting-edge antioxidant technology
Pastries from Denmark, Finland and Sweden, after high temperatures and long periods of time, reach far away Africa or every corner of the world, and will not have oxidation/hala flavor for 12 months, which cannot but be said to be technological innovation.
Technological innovation:
Reduce the amount of sugar oil used, use new recipes and new processes, so that the cost of peach crisp is not only reduced, but also the taste is particularly good.
From the market point of view, consumers do not like high sugar and high nectarine crisp; for production enterprises, reducing costs, if there are other new raw materials, new materials, new formulas, new processes, it is not what enterprises need.