Ingredients：Starch, Emulsifier, Sodium bicarbonate, Sodium acid pyrophosphate, Calcium phosphate primary, Cream of tartar.
Product characteristic：-Strong bubble potential, creats carbon dioxide bubbles both in the procedure of making the dough and baking the product
-Less used amount
- Make the product more inflated and soft
- Alum free, aluminium free
Usage：Add it into flour directly.
Dosage：0.3%-3% of flour.
Application range：Fry dough stick，Sachinma，Frozen food，Bakery food
Storage：Stored in a cool dry place , pay attention to keep sealed and avoid light and moist.
Production license：XK13-217-00895
Santation License：粤卫食证字[2003]第0000A00190号
Executive Standard：HG 616-2005