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2026
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Application of Food-Grade Silicon Dioxide in Baked Goods: Anti-Caking and Taste Optimization Scheme for Premix Powder
Baking premix powders (such as cake powder and cookie powder) need to solve the problems of uneven mixing, caking during storage, and rough taste after baking.
Baking premix powders (such as cake powder and cookie powder) need to solve the problems of uneven mixing, caking during storage, and rough taste after baking. Food-grade silicon dioxide achieves quality improvement through multiple functions. Adding 0.08%-0.15% to the premix powder can prevent the agglomeration of flour, powdered sugar and additive particles, increase the mixing uniformity to more than 95%, and avoid uneven flavor and color difference after baking.
Its adsorption characteristics can improve the product taste: it adsorbs excess moisture in the flour, improves the ductility of the dough, increases the fluffiness of the baked cake by 10%, and increases the crispness of the biscuits by 20%. Customized for different baking scenarios: high-temperature resistant grades are developed for bread flour for high-temperature baking, and freeze-thaw stable grades are developed for egg tart powder for low-temperature freezing.
The company's product advantages lie in process adaptation: the developed special silicon dioxide for baking has excellent compatibility with oils and fats, does not affect the shortening effect of the dough after addition, has passed FDA certification, and has been supplied to baking enterprises such as Holiland and Ganso. It provides a "baking effect test" service, adjusts product parameters according to the customer's oven temperature and baking time, and optimizes the end taste.
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Jinan City, Shandong Province,China
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Guangzhou City, Guangdong Province
