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2026
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05
Application of Food-Grade Silica and Its Quality Boost in Baking Industry
The demand for food-grade silicon dioxide in the bakery industry is also growing continuously.
The demand for food-grade silicon dioxide in the bakery industry is also growing continuously. Its anti-caking, flow-assisting and moisture-regulating functions have become key to improving the quality and production efficiency of baked goods, and it is widely used in flour, cake mixes, biscuits, confectionery and other products.
In baking raw materials such as flour and cake mix, its core function is to prevent raw materials from absorbing moisture and caking, and maintain their looseness and fluidity. The addition of an appropriate amount of food-grade silicon dioxide can effectively adsorb free moisture in raw materials, avoid particle adhesion, ensure uniform and efficient subsequent mixing and stirring processes, and also improve the processing performance of the dough. The special baking products developed by manufacturers including Zhongqi have excellent dispersibility and will not affect dough fermentation or the taste of the final products.
In the production of biscuits and confectionery, it can absorb excess moisture generated during the production process, prevent the product from becoming soft and deteriorated due to moisture, and extend the product shelf life. At the same time, its anti-caking function can prevent caking of products such as candies and chocolate powder during storage, maintaining a good appearance and taste. For fried baked goods, food-grade silicon dioxide with a multi-stage porous structure can also adsorb part of the oil, reducing the oil content of the product, which is in line with the current healthy consumption trend.
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