food flavour
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Blueberry Flavor Powder for Pastries Ice Cream Solid Drinks
Ingredients: Dextrose Powder, Natural, Natural Identical & Artificial Food Flavoring, Silicon Dioxide; Application: Bread, Biscuit, Ice Cream, Protein Drinks, Candy Tablets, etc. Suggested Dosage: 0.15%~0.5% Shelf Life: 24 months Storage: in cool dry ventilated place. Avoid sunlight.
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Redbull Flavor Powder for Drinks Ice Cream Candy
Ingredients: Dextrose Powder, Natural, Natural Identical & Artificial Food Flavoring, Silicon Dioxide; Application: Bread, Biscuit, Ice Cream, Protein Drinks, Candy Tablets, etc. Suggested Dosage: 0.15%~0.5% Shelf Life: 24 months Storage: in cool dry ventilated place. Avoid sunlight.
Keywords：
Microencapsulated Orange Flavor Powder for effervescent tablets protein drink
Ingredients: Maltodextrin, Natural, Natural Identical & Artificial Food Flavoring, Silicon Dioxide; Application: Bread, Biscuit, Ice Cream, Protein Drinks, Candy Tablets, etc. Suggested Dosage: 0.1%~0.5% Shelf Life: 24 months Storage: in cool dry ventilated place. Avoid sunlight.
Keywords：
Microencapsulated Blueberry Flavor Powder for effervescent tablets protein drink
Ingredients: Maltodextrin, Natural, Natural Identical & Artificial Food Flavoring, Silicon Dioxide; Application: Bread, Biscuit, Ice Cream, Protein Drinks, Candy Tablets, etc. Suggested Dosage: 0.1%~0.5% Shelf Life: 24 months Storage: in cool dry ventilated place. Avoid sunlight.
Keywords：
what flavors can you use for ice cream?
Oil-soluble flavors generally use triacetin, salad oil or odo as solvents, have good temperature resistance, are not easy to volatilize, and have a longer fragrance retention time. They can be used in ice cream that contains oil or cream. This flavor needs to be added before the ice cream is homogenized.
how to make bread more flavorful
In the process of bread making, flavoring is an important process, especially pre-mixed flavoring, that is, adding flavoring substances directly when preparing the dough. Since the dough needs to be baked at a high temperature of more than 200℃ after forming, and some products also need to go through a fermentation process, the selected flavor needs to have good high temperature resistance to ensure that the flavor will not be lost too much during the baking process.
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