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MYEONMISO-300(Alkali Additives for Noodles)

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[Basic Infomation]
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[Kwangil Co., Ltd.]

  • South Korea South Korea
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Product Detail Information

MYEONMISO-300(Alkali Additives for Noodles)

Characteristics

This product heightens the gel strength of wheat dough when producing the Chinese style noodle, pasta, spaghetti noodles to make it better eating sense after cooking and
noodle processing.

Ingredients

Potassium Carbonate, Sodium Carbonate, Di-Sodium Phosphate

Specification

Appearance
White Powder
Arsenic(As)
Not more than 1.5ppm
Heavy Metal
Not more than 20ppm
pH
11~11.5

Packing Unit : 25Kg multi paper bag inner PE bag/ One year at the cool and dark place

Shelf Life : One year at the cool and dark place.

Dosage

By using the strong and medium strong wheat flour, it is used when producing the noodles, pasta and spaghetti noodles. About 0.1 ~ 0.3% in comparison to the wheat
flour weight is melted and used on the dough water. As the volume is increasing, the wheat dough may change into light green after cooking, and the sodium smell is strongly shown.

The volume use is for

  1. General noodles: 0.1%
  2. Chinese Style Noodle: 0.2%
  3. Pasta: 0.2%
  4. Spaghetti: 0.3%
  5. Dumpling Skin: 0.05~0.1%