stable and supple in mouth.
Usage:
(1) Put this product in warm water at about 60C to get paste shaped substance, and then use it in appropriate proportion.
(2) Dissolve this product in oilsorfats homogeneously before further processing.
(3) Directly mix it with flour for use.
Recommended Addition Amount:
Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on production need for cream and ferme