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Product List (Total 5 Products)
Light Yellow Powder
Application: Control crystal structure in flavored water ice bars.
Dosage: 0.35-0.45%
Function:
Melting resistance improvement
Retarded ice crystal ...
Last Updated: Jun 25, 2011
Milk white powder
Application: Fat free sorbet products, raibow water ice
Dosage: 0.55-0.65%
Function:
Good air incorporation
Improved dryness on extrusion
Smooth body and ...
Last Updated: Jun 25, 2011
Milk white powder
Application: Sorbet and sherbet products.
Dosage: 0.55-0.65%
Function:
Good air incorporation
Improved dryness on extrusion
Smooth body and texture
...
Last Updated: Jun 25, 2011
Milk white powder
Application: Ice cream made with vegetable fat /butter oil
Dosage: 0.4-0.5%
Function:
Good air incorporation
Shinkage resistance
Retarded ice crystal ...
Last Updated: Jun 25, 2011
Introduction:
Using 1301 milk ice cream base powder, you should add in sucrose, milk, water and different fruits and fruit juices to make various flavor sherbet.
Basic ...
Last Updated: Jun 25, 2011
