| ≥1 piece |
When the cake mixture add Konjac gum/powder, it can act as auxiliary gluten and improve the gluten strength and its elasticity.
Konjac powder is a kind of primary product extracted and processed from the tubers of Amorphophallus Blume plants of Araceae.
Its effective chemical ingredient is konjac glucomannan (KGM).
Since KGM is one kind of typical macromolecule Polysaccharide, it can naturally form a polysaccharide network by itself.
Consequently, when mixed with flour, it can act as auxiliary gluten and improve the gluten strength and its elasticity.
These properties have established the foundation for its application in flour products such a cakes, puddings,breads.
| Product Type: |
Cake
|
Type: |
Small Cake
|
Feature: |
Low-Fat,Sugar-Free
|
| Flavor: |
Cream,Fruity
|
Style: |
Fresh
|
Occasion: |
party, celebration
|
| Packaging: |
Bag
|
Certification: |
HACCP
|
Shelf Life: |
2 years
|
| Weight (kg): |
25
|
Place of Origin: |
Shanxi China (Mainland)
|
Model Number: |
LONGFEI
|
| Brand Name: |
LFG
|
Appearance: |
white granular flour
|
odor: |
odorless
|
| SO2,g/kg: |
≤0.2
|
Glucomannan(dry basis),%: |
≥80
|
Viscosity, mPa.s: |
≥25000
|
| Moisture,%: |
≤10
|
Mesh: |
≥120
|