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Hanzghou Jiahe non dairy creamer has good water-solubility, emulsification, dispersity and has the advantages of improving the internal structure of food, increasing aroma and fat, making the taste fine and smooth. Can use non dairy creamer insteading of milk powder or reducing the amount of milk powder in the food processing. In the premise of maintaining the quality of products, reduce production costs, so non dairy creamer has become one of the important raw materials for the food industry, now it has been widely used in bakery food.
Healthy non dairy creamer for bakery food：
To improve the organizational structure of bakery food.
To make a exquisite, mellow, strong milk taste.
Improve the physical properties of dough and improve the operation performance.
To prevent the baked product aging, prolong the shelf-life.
Recommended model:60A,80A,G50.
