Products & Services

Cream of Tartar

It is used to improve protein stability of tartar powder.

Features:
1. to adjust the PH value of eggwhite to increase eggwhite stability.
2. Increase eggwhite flavor.
3. Extend the shelf life of cakes.

Applications: This product is used to all types of baked products, especially for the production of puff cakes, western pastry and chiffon cakes.

Usage: mix together with the eggwhite.
Dosage: 1-2% of the eggwhite
Packing: 1kg/bag; 5kg / bag

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Angel Backing attend Europain 2020

At Europain, Angel Premium s​eries of high-end dry yeast, heavy oil and sugar yeast, GSH05 dough relaxant and other segmented products aimed at the individualized needs of the European market were recommended by Angel company. It brings more choices for clients to meet their different demands.

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