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Product Name

sweetener inhibitor(sweetening rection flavor

Appearance

white powder

Tast

No special taste

CAS

13794-15-5

GB

29938-2020

Odour

No special odour

Purity

Min98%

Packing size

 1kg/bag

 sweetener inhibitor in moon cake fillings

1. Recommended dosage:
★The amount of sweetening flavor used is about 2‱-3‱ of the solid ingredients of the filling
★When the sugar content is between 20% and 35%, the recommended reference amount is about 2‱
★When the sugar content is between 35% and 50%, the recommended reference amount is about 2.5‱
★When the sugar content is between 50% and 75%, the recommended reference amount is about 3‱

2. How to use:
When the shovel filling is about to come out of the pot, about 15 minutes in advance, mix the sweetening essence (covering sweet
powder) with 20 to 30 times of water, stir and dilute it, and evenly distribute it in the pot of the sand filling, and it must be fried. It can be produced by stirring evenly.

 sweetener inhibitor in chocolate

1. Recommended dosage:
★The usage amount is about 2‱ of the weight of the chocolate solid ingredients.
★When the sugar content is 20%~35%, the recommended reference dosage is about 1.6‱.
★When the sugar content is 35%~50%, the recommended reference dosage is about 2‱.
The sweetness of the food can be adjusted at will by increasing or decreasing the amount of sweetening powder used according to the taste requirements of the food.

2. How to use:
Using a multi-step step-by-step mixing technique, add step by step to expand the volume. Optionally, the powdered sugar in the chocolate ingredients can be mixed first. Then put it into the fine grinding cylinder and mix with other materials, and then fine grinding can be produced.

 sweetener inhibitor in sachima, frozen rice candy, sesame candy, peanut candy and Mitong

1. Recommended dosage:
The total amount of maltose paddles and white sugar is about 3‱-4‱. If the total amount of maltose paddles and white sugar is 100 kg, it is recommended to add about 30-40 grams. You can increase or decrease the amount of sweetener used according to the taste
requirements of the food. Adjust the sweetness of food.

2. How to use:
When the sugar is about to come out of the pot, about five minutes in advance, dilute the sweet-sweet powder with water about 20 times, evenly distribute it and sprinkle it in the sugar pot, and stir it evenly with a sugar stick.

 sweetener inhibitor in Candy (Toffee, halva, hard candy, nougat, functional hard candy, gelatin)

1. Recommended dosage:
★The usage amount is about 2.5‱-3.5‱ of the weight of the solid ingredients of the candy
★The sweetness of the food can be adjusted at will by increasing or decreasing the amount of sweet powder used according to the taste of the food.

2. How to use:
It can be used in candy, moon cakes, fillings, candied fruit, chocolate, preserved fruit, halva, ice cream, baked goods, frozen dairy products, desserts, jams, jelly, beverages, condiments and other foods to adjust the sweet taste. Instructions:
Dilute the sweet powder with water about 20 times (expand the volume of the receiving surface), and then sprinkle it evenly into the sugar melting pot. Stir well with a shovel sugar stick.
Toffee and nougat: If the boiling temperature is set to 126 degrees, evenly sprinkle the sweet-sweet powder mixture into the sugar melting pot at about 100 degrees and stir evenly.
Crisp candies and hard candies: If the boiling temperature is set to 160 degrees, evenly sprinkle the sweet-covering powder mixture into the sugar melting pot at about 120 degrees and stir evenly.

 sweetener inhibitor in baked pastries (cakes, biscuits, mochi)

1. Recommended dosage:
★The usage amount is about 1.5‱-2‱ of the solid ingredients of baked pastry.
★When the sugar content is 15%~25%, the recommended reference amount is about 1.5‱
★When the sugar content is 30%~40%, the recommended reference amount is about 2‱
★When the sugar content is above 40%~50%, the recommended reference dosage is about 2.5‱
The sweetness of the food can be adjusted at will by increasing or decreasing the amount of sweetening powder used according to the taste requirements of the food.

2. How to use:
Add the sweet powder into the water to dilute it evenly, and mix it with the baked pastry material and stir it evenly to produce it. For anhydrous cakes, the sweetening powder can be added to the sugar and stirred evenly, then added to the eggs, and mixed with the baked pastry materials and stirred evenly for production.

 sweetener inhibitor in candied fruit

1. Recommended dosage:
The weight of white sugar in the candied fruit is about 3‱-4‱, and the sweetness of the food can be adjusted at will by increasing
or decreasing the amount of sweetening powder used according to the taste of the food.

2. How to use:
 Soaked candied fruit
1. First add the sweet powder into the soaking tank and stir well, then add the sugar and fruit.
2. If the soaking liquid needs to be reused, add the sweet powder across the street according to about 3‱-4‱ of the weight of the sugar added again.
 Cooked preserved fruit
1. About five minutes before the preserved fruit is boiled and out of the pot, dilute the sweet powder with water about 30 times, sprinkle it evenly and stir.
2. If the liquid in the cooking pot needs to be reused, add about 3‱-4‱ of the added sugar.
3. If the cooked preserved fruit still needs to be soaked in sugar solution, follow the method of using the soaked preserved preserved fruit.