復(fù)配膨松劑（泡打粉）/Baking powder
質(zhì)量穩(wěn)定、產(chǎn)氣均勻，并可控制不同的CO2釋放速度和釋放量，根據(jù)不同產(chǎn)品的預(yù)期烘焙效果（膨松體積、孔隙結(jié)構(gòu)、口味）合理選擇。
With stable quality, XINGFA leavening agents such as sodium acid pyrophosphates react with sodium bicarbonate, generate carbon dioxide gas bubbles. Gas release was controlled during the baking process that help improving the volume, appearance and taste of bakery products.
應(yīng)用效果：
①雙效，無鋁；
②可根據(jù)加工需要精確控制產(chǎn)氣量；
③產(chǎn)品質(zhì)量穩(wěn)定；
④賦予產(chǎn)品均勻多孔結(jié)構(gòu)，同時提升了口感和質(zhì)構(gòu)特性。
Effect of application：
①Double acting，aluminum free.
②Designed to release an exact amount of gas during baking.
③Guaranteed for consistency and high quality .
④Gives the baked product a porous structure and greatly enhances both taste and texture.
