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No.8 Huayou 3rd Road, Xinwu District, Wuxi City, Jiangsu Province, China
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Our company proudly offers a range of products, including ammonium sulfate, calcium sulfate, and agar, specifically designed for enhancing baking creations.
As a leavening agent, ammonium sulfate releases ammonia gas in the dough, promoting dough expansion and fermentation. This results in light and fluffy texture in baked goods.
Calcium sulfate is commonly used as a thickening and stabilizing agent. It enhances the viscosity and texture of the dough, improving the overall quality and mouthfeel of baked goods.
Gelatin acts as a gelling agent, forming a gel-like structure in baked goods. It increases the viscosity and helps maintain the shape of desserts such as jellies, puddings, and pastry fillings.
Colorings and flavorings are common chemical additives in baking, enhancing the attractiveness and taste diversity of baked goods.
Food coloring: Widely used in baking, food coloring adjusts the color and appearance, creating vibrant cakes, cookies, and pastries, adding visual appeal.
Flavorings and seasonings: Chemical flavorings and seasonings provide rich flavors and aromas to baked goods. They enhance sweetness, add fruit flavors, offer intense vanilla or chocolate notes, making baked goods more enticing.
Acidity regulators: Acidity regulators like citric acid and malic acid balance and enhance flavors in baking. They adjust the sweetness and acidity, elevate the texture, and create a harmonious flavor balance, making cakes and cookies more delicious.
Natural extracts: In addition to chemical additives, natural extracts such as vanilla extract and lemon essential oil are commonly used in baking. They impart natural aromas and flavors to food, elevating the quality and taste of baked goods.
