Breakfast is relatively important for everyone, and in the north, people enjoy a variety of dishes like spicy oil soup with fried dough sticks, millet congee with buns, tofu soup with fried dough sticks, and so on. Fried dough sticks are a "versatile" food, but why aren't the ones we make golden, crispy, and delicious? It's not the flour, but rather the poor quality of the modifier we use. We have launched a new modifier specifically for fried dough sticks — the Fried Dough Stick Modifier. This modifier is aluminum-free and beneficial to people's health without any harm. Below, our editor will provide a detailed analysis of the Fried Dough Stick Modifier.

Oil Stick Improver Introduction

The Oil Cake Improver, also known as "Oil Cake Xi Shu," is a product developed through the combination of powder engineering, biotechnology, and the new food additive hygiene standards, free of any illegal ingredients, without alum, without odor powder, offering enhanced safety and nutrition. We offer a new technological formula for a healthy oil cake powder, which includes a mixture of wheat flour, leavening agents (aluminum-free), and edible calcium in a specific ratio. The non-alum oil cake powder improver uses acidic leavening agents as the main green food additive, which not only contains no aluminum but also promotes good fermentation, expansion, and quality improvement of the flour. It is easy to prepare, resulting in a finished product of crispy outside and soft inside, well-expanded, uniform in size, free of any peculiar smell, and rich in nutrition, benefiting the body without any harm.

Oil Stick Improver's Function

1. Conditioned wheat gluten, enhancing dough's flexibility and extensibility, soft yet not sticky to the touch.

2. Enhance the operability of the dough, resulting in golden-brown, thin-skinned, crispy on the outside and soft with large holes on the inside for the oil stick.

Enhanced puffiness and gas retention during frying, resulting in even bubbling, large size, thin yet crispy skin.

4. Aluminum-free oil stick leavening agent ensures no excess aluminum content, guaranteeing safety, nutrition, and health.

5. The dough can remain viable at low temperatures for up to 7 days and frozen for 15 days.

6. The product exhibits good stability.

7. Reduce oil absorption rate.