MZ10 Food Grade

Product Introduction

Sodium alginate is natural linear macromolecule carbohydrates which is extracted from brown algae plants，it is formed by α(1→4)-L-guluronic acid (G)  and β1→4)-D-mannuronic acid in micro issues.MZ10 is a kind of  special sodium alginate that is made with special technology, so it’s safe for food processing.

Advantages

1. Extracted from brown algae plants,due to the low fat, low quantity of heat, it has healthcare function.

2.It shows high viscosity and high stability, and it can optimize the structure of gluten, when it mixed with gluten, it can also help the paste become softer, elastic but sticky.

3.Increase the volume of the past, at the same time, it can also optimize the inner structure.

4.Excellent water retention, slow down the ageing process of starch and extend the shelf life of bread.

5.With excellent emulsifying property and oil retention.

6.Good controllability：the range of additive amount is wide, there is no counteractive even the additive amount is excessive

Application example

   1.Flour mixing：according to the above formula，mix them together by machine till there is no dry flour in a slow speed.

   2.Dough pressing：press the dough by machine till it is smooth and thin, adding some starch is ok if the dough is over soft.Suggested time of pressing is 8 to 12.   

   3.Molding：spray some water on the surface, make the dough to be columnar shape, then cut it into block shape(100g).

   4.Fermenting：put them into the fermenting box and wait for 30 to 40minuteswith the temperature 36-38℃ and humidity 70-75. Endpoint determination:the underside of the bread is maceration.

   5.Steaming：Timing starts when the temperature is up to 100 ℃, and last for 30-40min in general.