|
| |
| |
|
| |
| |
 |
|
Adopted foodstuff class dibenzoyl peroxide (shortly named as B.P.O.) and edible class inertia carrier, prepared by unique and advanced technology, this product is made with low ash and sand, it is good white powder with fine appearance and better streamline.
II. Usage and Functional Principle:
This product is used to whiten the flour. The effective content benzoyl peroxide of this product can create the active oxygen [O] which can oxidize the yellow pigment in the flour to fad it within 24 hours thus to whiten the flour. Its decomposed products have sterilizing and antiseptic function. As a top grade filler, it can make flour more suitable for products such as dumpling and noodle, to enhance the toughness of dough and improve their cooking and chewing features, and make the flour have the best baking, steaming, boiling features, as well as fresh colors and pleasant taste.
III. Technical Indices:
No. of Standard: Q/320421ZST001¡ª1997
Item ¡ª Indices
Content of Benzoyl Peroxide: % 28¡À0.5
Water: % ¡Ü2.0
Heavy Metal (counting with Pb): % ¡Ü0.003
Arsenium (As): % ¡Ü0.0003
IV. Usage and Points for Attention:
1. Flourmill with micro solid feeder and flour matching system: feed evenly by the micro solid feeder, or add fixed amount in the matching system;
2. Other customers can add the fixed amount of product by the mixer or by manual way. The dosage added should be evenly, accurately and stably;
3. The whitening effect will be the best 24 hours later after adding |
|
|
|
|
| |
|
|
| |
| |
 |
|
