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[ 101-04-07 ]

BP無鋁泡打粉

設備原料說明
BP無鋁泡打粉 發粉(Baking Power) 一般俗稱為泡打粉,發泡粉,為食品的膨大劑。 The common name of baking powder is big pink bubble or foam powder, which is a type of food leavening agent. 添加適量於米,麵粉,豆粉及其他穀類食品,如烘烤餅乾、蛋糕、發粿及油炸物等, 可增加體積,使產品更鬆軟美觀,且可改善食品內部組織,吃起來更美味可口,幫助消化。 By adding appropriate amount of baking powder into rice powder, flour, soy powder or other cereals, such for the products of cookieas cookie, cake, Chinese muffin as well as fried food, it can increase product volume, make product softer with better shape, improve internal texture with better taste, and help the digestion as well. BP無鋁泡打粉不含任何金屬鋁成份,可保障國民健康。目前烘焙市場製造廠商爭相使用。 Aluminum free baking powder does not contain any metal aluminum, which can ensure the health of consumer. Currently most bakery product manufacturers prefer to use aluminum free baking powder. 歐美國家及中國大陸都只能使用BP無鋁泡打粉。進口商要求產品不得超過國際GB2760規定的限量。無鋁研發 的BP無鋁泡打粉均符合這個規定。 Aluminum free baking powder is the only product allowed to be used in European Union, USA and mainland China. Baking powder products in these regions should meet the international standard GB2760, which is required by the importers. BP aluminum free baking powder developed by our team meets theis regulation. 本產品具有下列優點: 1. 產氣效率高: 低溫時產氣少,加溫後產氣逐漸加大。 2. 酸鹼度調配適中,在產品中無鹼的澀味,PH值接近中性,偏向鹼性一方,發效率強。 3. 安全性高,符合國際相關食品的安全規定。 The advantages of this product are: 1. High gas generation efficiency: gas generation is less at lower temperature and then gradually increases after heating. 2. The pH level is moderate, which the astringent taste from alkali does not exist in the product. The pH is close to neutral basic, which couldbasic that can provide efficient gas generation. 3. Aluminum free baking powder is highly safe, which and it does meets related international food safety regulations. 一、適用對象:   1. Applications: 蛋糕、麵包、饅頭、包子、pizza、餅乾、發糕、油炸品、米製品…………等 Cake, bread, pizza, cookie, Chinese muffin, deep-fried food, rice product…etc. 二、特性: 2. Features 1. BP無鋁泡打粉是由快性及慢性發粉,精心研究調配成的雙重反應發粉,特別適用於蛋糕等,組織細膩之西點 烘焙。 BP baking powder consists of quick and slow baking powder, which could can provide double reactions. It is especially suitable for delicate bakery product with fine texture, such as cake. 2. BP無鋁泡打粉使用優良、純正的原料,質地潔白,粉末細緻,不含雜質,做出來的成品光澤新鮮 The raw material we used in BP baking powder is good and original, and that is the reason that our product is in the form of white and fine powder without any impurities. Therefore, the bakery product with our baking powder looks fresh and bright. 3. 嚴格品質管制,中和值平衡,PH值呈中性,不使製品酸化走色,可提高製品保存性 With strict quality control, the pH of BP baking powder is neutral, and this characteristic prevents acidification of bakery product and can increase product shelf life. 4. 能緩和持續地放出CO2氣體,膨漲力特強。 BP baking powder can slowly and constantly release CO2, which is extremely powerful. 依規定,合格的發粉所產生的氣體不可低於70ml/2g, According to the regulation, the gas generated from qualified baking powder should not be less than 70ml/2g. BP無鋁泡打粉經儀器測試,膨脹力高110ml/2g,遠超過其他廠牌酸粉,使用量經濟,效果驚人。 In the test, the swell power of BP baking powder is up to 110ml/2g, which is much more than other brand baking powder. This means that the use of BP baking powder is economical but still with amazing effect. 三、效能:   3 Functions: 增加產品的體積鬆軟、美觀,內部組織細緻、均勻,外觀富光澤有彈性,增加可食性 BP baking powder can increase bakery product volume, improve the appearance and texture, as well as make the product more delicious. 四、使用方法:(以麵粉量計) 4. Using Method (based on flour amount) 1. 一般用量為1%~2% Common use: 1-2% 2. 重奶油蛋糕1%~2% Heavy cream cake: 1-2% 3. 海綿蛋糕1%~2% Sponge cake: 1-2% 4. 戚風蛋糕2%~5% Chiffon cake: 2-5% 5. 麵糊類蛋糕5% Batter type cake: 5% 五、使用上注意事項:    Important Notice: BP無鋁泡打粉使用完畢後,請密封至於陰涼乾燥處,以防止受潮結塊 After using BP baking powder, please seal the package and store in a dry and cool place to avoid moisture. 發酵粉,或是我們一般說的發粉或醱酵粉,主要目的都是讓麵團裡產生二氧化碳氣體,這些氣體會在麵團裡鑽 出一個個小空腔,讓麵包、糕點或饅頭,吃來鬆軟可口。 以前的人是用新鮮的活酵母,也就是利用酵母菌分解澱粉時的醱酵作用,產生二氧化碳。但是活酵母的醱酵時 間長,而且時效不易控制,有時發過了頭,反而有股酸味。 現在用的發粉,多已不用這種生物方法了。而多用化學的方法來產生二氧化碳。我們平時常用的發粉,是由鹼 性的小蘇打粉和酸性乾粉組成,當發粉加到揉麵的液體中時,會酸鹼中和產生二氧化碳,這些留在麵糰中的二 氧化碳氣泡,可以使麵糰在加熱烘烤過程中漲大。 西式料理中常用的泡打粉 (Baking Powder) 、小蘇打 (Baking Soda) 和酵母 (Yeast也就是常說的發粉) ,雖然 這三種烘焙酵素都能夠讓麵糰達到發酵的作用,但這些烘焙酵素之間還是有很大的不同,最好是照食譜上所要 求的材料來準備,不要任意用別的烘焙酵素替代,否則做出來的成品可不保證會一樣哦! 泡打粉Baking Powder 泡打粉是混合鹼性鹽 (例如:小蘇打 Baking soda) 、酸性鹽 (例如:塔塔粉 Cream of Tartar) 和水份吸收物 (例 如:玉米澱粉 Cornstarch) 而成的白色細粉末狀物。當泡打粉和水份混合時,就會釋放出二氧化碳氣泡,而這 些氣泡就是造成麵包或蛋糕發酵膨脹的主要因素。由於不同比例和成份的混合配方,泡打粉主要可分為三種: * Fast-acting Baking Powder 當這類泡打粉一遇到水份,立刻就會產生二氧化碳氣泡,約 90% 以上的二氧化碳氣泡,都在混合後開始的 幾分鐘內完全釋放。所以麵糰含有這類泡打粉,必需儘速塑形並且立刻送入烤箱,才能保持適當的發酵程度。 * Slow-acting Baking Powder 這類泡打粉是表面附著不易溶解物質的微粒子,因為這類泡打粉不易溶解於水的形式,使得遇到水份時反應 很慢,必需遇熱時才會釋出二氧化碳,因此實際上在未加熱烘烤之前,麵糰並不會產生任何二氧化碳氣泡。所 以含有這類泡打粉的麵糰,可以不必立刻烘烤,甚至還可以隔夜冷藏保存。 * Double-acting Baking Powder 這類泡打粉含有二種酸性鹽,所以遇到水份時會有不同的反應速度。部份在遇到水份時,會立刻釋放二氧化 碳,而另一部份必需等到入烤箱,遇到熱時才會產生作用。所以麵糰含有這類泡打粉,也可以不必立刻烘烤, 而且同樣也可以冷藏保存。在美國最常用的也就是這種形式的泡打粉。 泡打粉常用來做蛋糕、鬆糕 (Muffin) 、鬆餅 (Pancake 或 Waffle) 和餅乾等,通常一杯麵粉加入一茶匙半的的泡 打粉。泡打粉如果保存不當,非常容易變質失效,而且超過保存期限,也會慢慢失效。所以妥善保存在陰涼乾 燥的室溫下,並且隨時注意保存期限是否有效,才能使泡打粉發揮最好的發酵作用。要測試泡打粉是否仍有效 的方法,可以在四分之一杯熱水中,加入半茶匙的泡打粉,如果馬上產生許多活躍的氣泡,就表示泡打粉仍新 鮮有效。
成本分析說明
專業供應 無鋁泡打粉 食品工廠 連鎖餐飲 商用 家用 做蛋糕、鬆糕 (Muffin) 、鬆餅 (Pancake 或 Waffle) 和餅乾等 適用對象:   1. Applications: 蛋糕、麵包、饅頭、包子、pizza、餅乾、發糕、油炸品、米製品…………等 Cake, bread, pizza, cookie, Chinese muffin, deep-fried food, rice product…etc.
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