Rough Solid Yingu Aluminium Free Baking Powder / Compound Leavening Agent

Yingu Baking Powder Ingredient Aluminium free baking powder

Description:

Yingu baking powder is a compound leavening agent, which is composed of soda powder, acidic material and corn powder as filler, and also called foaming powder and baking powder. Baking powder is one of the West swelling agents and is often used in making cakes and pastries.

Yingu baking powder is a white powder made from soda powder and other acidic materials and filled with corn flour.Baking powder in contact with water, acid and alkaline powder react and dissolved in water, some will begin to release carbon dioxide, while baking the heating process, will release more gas, these gases will make the products reach the expansion and soft effect. Quick reaction baking powder in water solution is starting to work, while the slow reaction of baking powder baking heat in the process of starting to work, the double reaction baking powder both fast and slow response to two kinds of baking powder characteristics. Generally, the baking powder used in the market is double reacted with baking powder.

• Specifications:
• Instant Cake Emulsifier
• Appearance:                                   Thick paste or waxy solid
• Color:                                              Light yellow
• Taste:                                              Neutral, little fatty
• Shelf life                                          12 months
• Foaming power (%):                         ≥350
• Arsenic (mg/kg) :                              ≤2         
• Lead (mg/kg):                                   ≤2

Applications:

• Ever since its introduction in the 1980s into China market as the first of its kind, Yingu instant cake emulsifier has been taking the lead in sales in the market because of its easy operability, quality stability and wide applicability. It is applicable to various sponge cakes as well as pastries.
• Dosage
• In average and top grade sponge cake --- 3～5% by weight of eggs
• In pastry ---5% by weight of flour
• Usage:
• 1. Add in the batter before rapid whip when making cakes.
• 2. Add with the grease end when making pastry.