Highlight 1: The cake skin is flexible and crack resistant, with stable molding and zero loss

In the traditional production of Cantonese mooncakes, cracking of the crust is the most troublesome problem for bakers - whether it is the imbalance of dryness and wetness during kneading or temperature fluctuations during baking, it may cause cracks in the crust, affecting the appearance and taste of the finished product. Our company's specially made Cantonese mooncake powder is controlled from the source of raw materials, accurately screened, and retains the high-quality gluten network in wheat protein. This type of gluten has a fine and elastic structure, which can form a stable dough texture during kneading and is not easily broken when wrapping the filling; The baking stage can better resist the tension caused by temperature changes. Even if baked at high temperatures for a long time, it can maintain the integrity of the cake skin without cracks, giving each mooncake a smooth and full "appearance" and greatly reducing production losses.

Highlight 2: Quick and transparent oil return, smooth and flavorful taste

The oil return speed and transparency directly determine the flavor release of Cantonese mooncakes. Adjust the water absorption and oil holding capacity of flour particles, so that the cake skin can evenly absorb oil during the production process, and quickly start the oil return process after cooling. The mooncakes made with this flour exhibit a uniform golden and oily color from the inside out, with a delicate and smooth texture that can be felt by hand. The entrance is soft and sweet, with the aroma of oil perfectly blending with the flavor of the filling. Each bite is rich in layers and has a long-lasting aftertaste.

Introduction: Developed specifically for the demand of Cantonese mooncakes, the finished product has a transparent oil return, upright font patterns, and thin skin that does not dry or crack.

Copy:Wonton noodles are food memories flowing in the blood of Guangdong and Hong Kong. A bowl of authentic Wonton noodles, whose taste can be called the soul - it not only carries the fresh fragrance of the soup bottom, but also complements the tender and smooth Wonton. However, Guangfu and Hong Kong have different tastes for Wonton noodles. Foshan Sanshui Fengshun Food Co., Ltd. focuses on regional flavor research, specially creates "Wonton Noodle Powder" to precisely match the needs of the two places, so that each noodle is full of gluten, not easy to gelatinize, and full of elasticity, restoring the most authentic Cantonese and Hong Kong flavor.

Guangfu area: Crispy and elastic teeth, blending soup base

Guangfu Wonton noodles, represented by "Bamboo Noodles", stresses "freshness, elasticity and crispness". Noodles should be as thin as silver threads, crisp and clean in the mouth, and noticeable in the texture when chewed, without being too hard.

Hong Kong region: Smooth and tender tendons, well cooked and flavorful

Hong Kong Wonton noodles pay more attention to "smooth, tender and gluten". Noodles are relatively coarse and tough, with a smooth surface, a smooth and tender texture, and longer lasting elasticity.

Product core advantage: Dual customization, unlocking elastic and delicious flavors

Introduction: Targeted formula, suitable for both local and local flavors, with strong gluten content, long-lasting elasticity without softening or rotting, not easily gelatinized, and easier cooking operation.

Pain point analysis: The 'culprit' behind the black spots on the cake embryo is actually it

Traditional cake flour lacks sufficient treatment of bran, and the activity of polyphenol oxidase is not inhibited, resulting in the formation of brown spots during baking and storage when reacting with raw materials. This not only lowers the appearance value and is easily mistaken for impurities, but also weakens the competitiveness of the product, which is a roadblock to the improvement of cake quality for Qi Feng and others.

Product Core Advantage: Core Advantage, Reshaping Cake Embryo Quality

Advantage 1: Strictly select high-quality low gluten wheat without mold, and eliminate browning and black spots from the source

The cake flour has no browning from wheat to flour, and the finished product is white and even without black spots, with excellent appearance and texture. Scientific flour formula ratio solves the problem of black spots caused by bran.

Advantage 2: Lock in moisture and provide long-lasting hydration and texture

The finished cake embryo is moist and full, and it remains soft and moist even after being stored in the refrigerator for a long time, bidding farewell to the problem of traditional cakes becoming dry and hard after being stored for a long time.

Advantage 3: Delicate and fluffy, with a dense and particle free taste

Selected low gluten wheat is finely ground by ultrafine grinding, resulting in a fine texture. Stirring easily blends with the ingredients, and after baking, the cake embryo has small and regular pores, a dense and particle free taste, and melts in the mouth.

Special flour for table deep-fried dough sticks - crisp outside and soft inside, fluffy and authentic

With the unique flavor of "crispy outside, soft inside, clear layers, and light taste", the desktop deep-fried dough sticks rank firmly in the C position of breakfast and street snacks. But when made with traditional flour, it is often difficult to deal with problems such as insufficient fluffiness, rapid hardening of the outer skin, and layer adhesion. Our company is deeply engaged in the research and development of special wheaten food raw materials, specially customizing special flour for table deep-fried dough sticks, so that every deep-fried dough sticks are crisp, delicious, and easy to reproduce the old flavor of Taiwan.

Advantage 1: High activity fermentation adaptation, full fluffiness

Using the "fermentation optimization formula", the dough is fermented evenly and thoroughly. After frying, deep-fried dough sticks are full, honeycombs and pores are fine, and the fluffy degree is significantly improved compared with traditional flour, realizing "light bite, crisp sound, and crisp mouth".

Advantage 2: With the support of layered technology, the layers are clearly defined without sticking together

Accurately regulate the gluten protein ratio, endowing the dough with excellent extensibility and layering. Rolling and waking up without sticking, the layers are even and clear after frying, and the crispy skin and soft core collide to create a rich taste.

Advantage 3: Easy to operate and control, even beginners can get started

Flour has stable water absorption, easy control of water volume, high tolerance for awakening time, and temperature and humidity fluctuations do not affect quality. Whether catering batch production or family operation, novices can also make professional deep-fried dough sticks.

Introduction: Suitable for various business scenarios and chain needs, with technical formulas and easy operation to replicate authentic Taiwanese flavors.