Vivid® Baking Flavor Powder

With a small adding amount, the final products are enabledto possess specific flavor with richness. With the special microcapsulewrapping design, the flavor and fragrance penetrate slowly so as to reach anideal effect.

Flavors:
Passion fruit, Sabayon, Tiramisu, Cheese, Green tea,Milk, Butter(two types), Milk egg, Orange, Banana, Heavy milk, Chocolate.

Product characteristics:
Resistance to bake
Pure fragrance (pure spice added)
Application method:
Add with flour.

 

http://www.massonadd.com/pid11506053/Vivid%C2%AE+Baking+Flavor+Powder.htm

Vivid® Bread Improver

With its ingredients being inorganic salt and compoundenzyme preparation, this mixed improver is suitable for making all kinds ofbread and performs well in improving capability.

Productcharacteristics and function:
1. Enlarge the size of bread andimprove the structure.
2. Improve the appearance of bread.
3. Enable the mouth feel of bread toremain soft. Prolong shelf life of bread.

Applicationmethod:
Adddirectly into flour and mix well.

 

http://www.massonadd.com/pid11506054/Vivid%C2%AE+Bread+Improver.htm

Vivid® Baking Powder For Mochi Bead

The major ingredients are modified starch, xanthan gum, emulsifiers and enzymicpreparations. It is easy and quick to handle. You just need to add water,sugar, low gluten flour, salad oil and eggs. Then well whip and squeeze thebatter into small piece and bake. There is no need for fermenting. the taste ischewy. You can make different shapes as you need or use other materials to gowith it such as sesame, cheese, red beans and bacon to make different Mochibread.

Application range: Mochi bread

Characteristics:
1. No need for adding yeast orswelling agent.
2. Easy to squeeze to form any shape.
3. Taste of Mochi bread is chewy.

Packing: 3kg*4bags/carton

Storage: store in dry and cool placewithout direct sunlight.

Shelflife: 18 months

*Mochi (餅) is a Japanese rice cakemade of glutinous rice (not to be confused with gluten) poundedinto paste and molded into the desired shape. In Japan it is traditionally madein a ceremony called mochitsuki.[1] While also eatenyear-round, mochi is a traditional food for the Japanese NewYear and is commonly sold and eaten during that time. Similar snacksare prominent in Hawaii,South Korea,Taiwan,China(where it is called 麻糬, Hokkien môa-chî or Mandarin máshu), Cambodia,the Philippines,Thailand,and Indonesia.

http://www.massonadd.com/pid11506064/Vivid%C2%AE+Baking+Powder+For+Mochi+Bead.htm

Vivid® Anti-foaming Agent For Soy Milk

Vivid® Edible De-foaming agent is made from mono- and diglycerides, silicone emulsion, calcium carbonate and phospholipids. Silicone-based defoamer has small surface tention, high surface activity, and strong defoaiming ability with low dosage as well as low cost. It is immiscible with water and most organic medium matter, so that it can eliminate most bubble mediums. Due to heat stability, it can be used in a wide temperature range of-5 ℃ ~ -150 ℃; due to chemical stability, it can be used in acid, alkali and salt solution with no damage to product quality if the formula is appropriate.

Product Characteristics

1. This product is safe according to national food safety standards GB 2760.
2. The defoaming effect issignificant with low dosage, and it can eliminate the bubbles in 1-5 seconds.
3. It has a wide application forvarieties of bubble systems.
4. This product is stable under acidand, alkali and high temperature environment with good water dispersitility.

Application: toeliminate the bubble during bean products processing.

Dosage: 0.1％～0.3％ by weight of dry beans

Application method: when soy bean milk’s temperature reaches over 90℃, add this product and well mix until itis fully melted into the soy bean milk.

 

http://www.massonadd.com/pid10192425/Vivid%C2%AE+Anti-foaming+agent+for+soy+milk.htm

Vivid® SP Cake Emulsifier

Instructions:

1) for cakes: add 3-5% by the weight of eggs in the butter before rapidwhip.

2) for bread: add 0.5-1% by the weight of flour with the grease in theend.



• Whenmaking cake

• Shorten whippingtime and decrease the batter density;

• Increase shapestability and air preservability of the batter and avoid oil-and-waterseparation even the batter is not baked timely;

• Give an enlargedloaf to finished cake;

• Provide adelicate and soft texture, together with a tender and smooth taste;

• Make the bakingprocess quick, simple and secure;

• Have a perfectanti-ageing effect and prolong shelf life.

• Whenmaking bread

• Produce a tendertaste as well as an even and delicate texture of finished bread;

• Prolong shelf life

 

http://www.massonadd.com/pid10192426/Vivid%C2%AE+SP+Cake+Emulsifier.htm

Vivid® Instant Cake Emulsifier

VIVID Instant Cake Emulsifier can beat up batter rapidly, shorten whipping time and increase shape stability of batter. It is an ideal emulsifier that gives enlarged loaf, provides delicate and soft texture and prolonged shelf life to finished products.

• Dosage

• In average andtop grade sponge cake --- 3～5% by weight of eggs

• In pastry ---5%by weight of flour

• Usage:

• 1. Add in thebatter before rapid whip when making cakes.

• 2. Add with thegrease end when making pastry.

http://www.massonadd.com/pid10192427/Vivid%C2%AE+Instant+Cake+Emulsifier.htm