Due to the above unfavorable factors, there are three main ways to add flavors and fragrances in pastry and puffed food.
1. Mix in the raw material (Saudi Arabia food Ingredient supplier) .
For example, cake and dim sum foods knead the dough or mix it into the paste in the process of making dough or paste, but the unfavorable factor of high temperature can not be avoided, so it is limited to use some flavors and flavors which are stable to thermal properties. Such as vanillin, maple syrup, nut flavors and spices such as ginger and cinnamon.
Nowadays, many manufacturers are more and more inclined to use capsule powder flavors which are very stable to heat. However, it is difficult to avoid the loss of flavors and fragrances caused by high temperature. Therefore, in the formulation design of the actual product, the loss of some flavors and fragrances in the heating process should be taken into account to appropriately increase its dosage, and the flavor addition rate is generally 0.2% to 0.4%.
2. To spray, spread, or spread on the surface of a product.
Spray wine or coat the surface of freshly baked biscuits and snacks with oily flavors and fragrances. This method can avoid high temperature heating and reduce the volatilization loss of flavors and fragrances. However, because the flavor and fragrance is exposed on the surface of the product (Saudi Arabia food flavour supplier) , it is easy to volatilize and oxidize in the sales process, so the oily flavor which is stable to the above changes must be selected.
For fast food such as flavored biscuits and Baked Bun slices, powder flavors and fragrances are usually used. After heating and ripening products, they are sprayed or coated with oil on the surface, and then sprinkled on them. This flavor method can use capsule powder flavor, which is more resistant to oxidation and volatilization because it is covered with capsules.
When using this method to add flavor and package products, we should be careful not to lose the flavors and fragrances. In addition, in the specific operation, it is necessary to maintain a uniform fragrance to avoid excessive concentration of local flavors and fragrances that produce unpleasant odors and cause waste. The pollution of machinery and equipment in the factory and the adverse effects on other production lines must also be taken into account (Saudi Arabia food flavour wholesale) , especially now the impact of most small enterprises using one production line to produce a variety of products can not be ignored.
This method is suitable for a wide variety of flavors and fragrances. Compared with sweet flavors and fragrances, this method is more suitable for the use of Wei flavors and fragrances. The general fragrance rate is 0.01% to 0.05%.
Flavor flavor, also known as flavor flavor, is composed of the following raw materials: herbs, spices, natural extracts (herbs and spices are also included, also includes garlic, onion, mushroom, yeast decomposed meat, fish, vegetables and other extracts, a wide range of kinds). Aroma substances obtained by special reaction and blending (aroma substances found in the analysis of aroma substances and natural substances produced in Maillard reaction and Straight decomposition reaction. Quality, blend into spices that can express the processed flavor of meat, milk, aquatic products, vegetables and so on.
In addition to powder, there are liquid and paste products in this kind of spice, but powder products are often used in practical application, and they are often mixed with oil, salt, sodium glutamate, inosinic acid and other seasonings, mixed and then added to food.
3 (Saudi Arabia food Ingredient supplier) . Added to sandwiched or coated ingredients.
Flavors and spices are not added directly to the product, but to the ingredients that fill (such as various fillings) or cover the product (such as cream, jelly, jam, preserved fruit, frosting, etc.). This is an indirect flavoring method, you can use various forms of flavors and fragrances, the flavoring rate is generally about 0.02% (Saudi Arabia food flavour wholesale) .
This kind of fragrance method has many advantages, such as increasing the added value of goods, expanding hobby and so on, so it is widely used. Such as sandwich biscuits and pretzels are very representative products in this kind of food. It is suitable for a wide range of flavors and fragrances, including milk, butter, all kinds of fruits, nuts, spices, fragrances and so on.
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