Túi Hạt Rong Biển Tự Nhiên 100 Grams Dùng Để Làm Thịt Viên / Xúc Xích
₫ 113.200
Sản phẩm Túi Hạt Rong Biển Tự Nhiên 100 Grams Dùng Để Làm Thịt Viên / Xúc Xích đang được mở bán với mức giá siêu tốt khi mua online, giao hàng online trên toàn quốc với chi phí tiết kiệm nhất,0 đã được bán ra kể từ lúc chào bán lần cuối cùng.Trên đây là số liệu về sản phẩm chúng tôi thống kê và gửi đến bạn, hi vọng với những gợi ý ở trên giúp bạn mua sắm tốt hơn tại Pricespy Việt Nam
Caragenans are a group of galactose polysaccharides obtained from the extraction of seaweed. Caragenant contains sodium, Magnesium, And calcium that can be bound to the sulfate ester group of galactose and copolymer 3,6-anhydro-galactose. Carageenans are generally used in food preparation, Pharmaceutical and cosmetic gel maker set, Thickener or stabilizer
Caragenous extracts in the form of protein and marineweed lignin have characteristics that can form geli, Clench, And stabilize the main material. Karagenan characteristics are used to control water content in its main foodstuffs, Controlling texture, And stabilize the food.
Karagenan 's benefits for natural control include meatballs, noodles, sausages, nuggets and the like
The caragenan formula is used as a natural ignition in meatball dough up to 5% of the total dough.
Measuring recommendations:
1% - 2% of the total dough meatballs are molded and molded
For sausage: 1.5% - 3% of the total dough (adjustable when flavored less or too chewy)
To make the noodle texture more flexible is not easy to break: 1% - 2% total noodle dough
2 grams per liter adjustable ice cream batter with
Caragenous extracts in the form of protein and marineweed lignin have characteristics that can form geli, Clench, And stabilize the main material. Karagenan characteristics are used to control water content in its main foodstuffs, Controlling texture, And stabilize the food.
Karagenan 's benefits for natural control include meatballs, noodles, sausages, nuggets and the like
The caragenan formula is used as a natural ignition in meatball dough up to 5% of the total dough.
Measuring recommendations:
1% - 2% of the total dough meatballs are molded and molded
For sausage: 1.5% - 3% of the total dough (adjustable when flavored less or too chewy)
To make the noodle texture more flexible is not easy to break: 1% - 2% total noodle dough
2 grams per liter adjustable ice cream batter with
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