Flavour for bread
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Super Milk Oil Flavor for Baking
Super Milk Oil Flavor is a highly concentrated and alcohol-free artificial food flavor. It has sweet and dense milk and milk fat aroma, and baked milk scent. It's designed to be used in baked food like bread, toast, biscuit, cookies, chocolate and other pastries to give the foods great and smooth milk aroma and taste. Product Name: Super Milk Oil Flavour / Super Milk Flavor Oil Model No: Milk Oil Flavour 288, 366... Appearance: White to off-white clear oil liquidity, without impurites. Odor: Strong and dense milk aroma, natural milk fat incense, heat stable Suggested Dosage: 0.05%~0.3% Ingredients: Natural, Natural Identical & Synthetic Food Flavoring, sald oil or other oil based food solvent; Application: Bread, Biscuit, Toast, Chocolate, Pasteries, Ice Cream, Candy, etc. Shelf Life: 24 months
Keywords：
Ingredients: Natural, Natural Identical & Artificial Food Flavoring, Salad Oil/ Triacetin; Application: Bread, Biscuit, Toast, Chocolate, Pasteries, Ice Cream, Candy, etc. Suggested Dosage: 0.1%~0.3% Shelf Life: 24 months Storage: in cool dry ventilated place. Avoid sunlight.
Keywords：
Ingredients: Natural, Natural Identical & Artificial Food Flavoring, Salad Oil/ Triacetin; Application: Bread, Biscuit, Toast, Chocolate, Pasteries, Ice Cream, Candy, etc. Suggested Dosage: 0.1%~0.3% Shelf Life: 24 months Storage: in cool dry ventilated place. Avoid sunlight.
Keywords：
New Zealand Milk Flavor Oil is a highly concentrated and alcohol-free artificial food flavor. it is a flavoring used to give the taste and smell of unique new zealand milk. It's designed to be used in baked food like bread, toast, biscuit, cookies, chocolate and other pastries to give the foods great and smooth milk aroma and taste.
Keywords：
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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