Product Name: Potato Vermicelli Improvement and Gluten Enhancer
This product is a white, free-flowing powder compounded from permitted additives. After dissolving in water, it forms a transparent liquid with a certain viscosity. It is mainly applied to products such as rice noodles, rice vermicelli, potato vermicelli, dried rice noodles, river noodles, and noodle sheets.
Product Features:
This product can effectively adjust the contents of amylose and amylopectin, enabling the starch particles to combine with proteins, disperse and penetrate into the protein network structure. It has excellent water retention properties and a short rehydration time. It can make the rice noodles resistant to boiling and soaking, prevent the soup from clouding, avoid the noodles from breaking, and make the surface of the rice noodles smooth and delicate, not easy to break or become brittle.
Enhance the gluten strength (toughness and plasticity) of the dough, extend the stable time of the dough, and improve the gas retention and water absorption rate of the dough.
Reduce the breakage rate of noodles and increase the gluten strength of noodles.
Improve the whiteness of noodles and enhance the wheat aroma flavor.
Keep the freshness of flour products, prevent them from going bad and deteriorating, and extend the shelf life.
Storage Method: Store at room temperature in a dry and dark place.
Shelf Life: 24 months.
Product Description: This product can make the potato vermicelli have a chewy, soft and smooth texture, with a white color and a crystal-clear appearance. Meanwhile, it features no breakage of strands, no stickiness, no clouding of the soup, good elasticity, resistance to boiling and soaking, no shrinkage after refrigeration or freezing, and it will regain its fresh look after rehydration, just like it was originally.
Usage Method: Evenly mix this product into the dry powder, then pour in the prepared starch paste and knead the powder with warm water at around 50 degrees Celsius.
Addition Amount: 0.8% (calculated based on the dry starch).
Packaging: This product is sealed in a food-grade polyethylene plastic bag, with a net content of 25kg per bag. It can also be packaged according to the needs of users.
Transportation: It should be handled with care during loading and unloading. Protect it from sunlight and rain. It cannot be transported together with toxic and harmful substances. This product is a non-dangerous good and can be transported as a general chemical product.
Storage: It should be stored in a dry, clean and dark environment. It is strictly prohibited to store it together with toxic substances to avoid contamination.
Company Introduction:
Henan Xiangyi Food Technology Co., Ltd. was established in 2020 and is located in Yaojia Town, Zhongmu County, Zhengzhou City, Henan Province. The company has high-tech research institutions, advanced production equipment, and complete testing instruments. It is a professional technology research, development and production enterprise specializing in the production of food oil emulsifiers and starch product improvers. With an annual output of over 1500 tons, the company mainly provides services and technical support to domestic and foreign processing enterprises of frozen rice and flour products, instant rice and flour products, and starch products. Currently, it has an invention patent with the patent number: 202010428377.2, and strictly implements the ISO9001-2000 international quality management system. The production process is fully enclosed, with monitoring and management to ensure the safety and hygiene of the products, and it has obtained the production license. Adhering to the business principles of "integrity, innovation, quality, and brand", the enterprise warmly welcomes domestic and foreign merchants to negotiate trade, establish enterprise communities, and create a better tomorrow together!
At present, our products include: emulsifiers for frozen rice and flour products, emulsifiers for instant rice and flour products, emulsifiers for starch products, emulsifiers for rice cake and rice products, noodle sheet improvers, anti-adhesion and gluten enhancers for potato vermicelli, preservatives, and food emulsified oils.
