Baking blend ingredient
Product Details
| USE: | as an ingredient of raised dough, shortcrust pastery, ready-made products and others. |
| APPLICATION: |
use instead of egg powder or fresh eggs. 1 kg of the BAKING BLEND is aquivalent to 90 - 100 fresh eggs or 1 kg of egg powder. It can be blended with dry flour or prepared by adding lukewarm water and mixing until it forms a thick pulp. It should be prepared one hour before use. |
| STORING: | in a cool, dry place |
| STORAGE LIFE: | 12 months |
| PACKING: | plastic bag and 3-layer paper bag containing 25 or 10 kg net |
Use as an ingredient of raised dough, shortcrust pastery, ready-made products and others.
- Form:Powder
- Brand Name:Baking blend
- Place of Origin:Poland
- Category:Egg Product
- Country:Poland
- telephone:48-15-8414470
| Form: | Powder |
| Brand Name: | Baking blend |
| Place of Origin: | Poland |
| Category: | Egg Product |
Send inquiry / quota request to Baking blend ingredient
Relate products of Baking blend ingredient
Xylanase based enzyme blend for baking
A pentosanase (xylanase) based enzyme blend that acts on flour pentosans to soften and reduce the viscosity of bread dough and batters. ...
Come From Creative Enzymes
Sell Food Ingredient Blending
Processing Type:Blended Type:Blended Category:Jam New Zealand food manufacturer producing dry powder ingredient blends for the international market. ...
Come From Profile Products
