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This is a powder that easily adds the color, sourness, and aroma of lemon!
This is a water-soluble powder that is balanced with citric acid, vitamin C, and flavoring, possessing a color, taste, and aroma similar to lemon. It can be used to add acidity and flavor to various desserts and dishes. (No fruit juice. This product is a food additive.)
This is a stabilizer formulation for frozen cakes that suppresses the separation of whipped cream!
【Features】 - It is a powdered stabilizer formulation that improves the shape retention of whipped cream and similar products. - It is particularly effective in preventing water separation and shape collapse during freezing and thawing. - It has a neutral flavor that does not interfere with the taste of the ingredients. 【Usage Examples】 - Adding about 2% to cream for frozen cakes helps suppress water separation and improves shape retention. - It is suitable for use in frozen desserts such as frozen cakes, as it can also prevent water separation during freezing and thawing. - By adjusting the whipping method and the amount added, it can become a mousse that can be frozen. *The photo shows an image of the product used in the final product.
It transforms sugar and gives food smoothness and moisture!
【Features】 - This is a formulation of the sucrose-decomposing enzyme invertase. - It converts sugar into glucose and fructose, reducing the graininess from sugar and providing moisture. 【Uses】 - Adding about 0.2% smooths ganache. - Adding about 0.2% suppresses the graininess and rough texture of sweet red bean paste.
