該頁無縮略圖
輝 明（ 東 莞 ）? 物 科 技 有 限 公 司
H U I M I N G( D O N G G U A N )B I OT E C H N O LO G YCO . ,LT D
各
烘
焙
技
術(shù)
產(chǎn)
品
全
?
位
解
決
?
案
科技輝明
V
A
RIO
US
B
A
KIN
G
T
E
C
H
N
O
L
O
GY
P
R
O
D
U
C
T
S
C
O
M
P
R
E
H
E
N
SIVE
S
O
L
U
TIO
NS
Huiming
Technology
輝明(東莞)?物科技有限公司,座落在東莞市茶?鎮(zhèn)上圍深園路3號,占地
?積數(shù)千平??,四周環(huán)境優(yōu)美。
公司前?是?家有著多年集銷售、?產(chǎn)為?體的?品添加劑專業(yè)公司。
多年來,嚴(yán)把質(zhì)量關(guān)、服務(wù)關(guān),始終將消費(fèi)者的利益放在?位。輝明?物科
技執(zhí)著追求、不斷完善,建?了良好的企業(yè)內(nèi)部管理體系。
企業(yè)簡介
COMPANYPROFILE
公司在?產(chǎn)制造??,堅持?起點、?標(biāo)準(zhǔn)、?要求的指導(dǎo)?針,引進(jìn)具有
先進(jìn)?平的復(fù)配?品添加劑?產(chǎn)線,確保了產(chǎn)品的?質(zhì)量、?效益。?產(chǎn)
的產(chǎn)品已銷售全國各地，遠(yuǎn)銷國外，贏得了全國??消費(fèi)者和各界知名
??的信賴與?持。
HUADUO
R
H U I M I N G B I O T E C H N O L O G Y
環(huán)
境
質(zhì)
量
Huiming (Dongguan) Biotechnology Co., Ltd. is located at No. 3, Shangwei
Shenyuan Road, Chashan Town,Dongguan City, covering an area of several
thousand square meters. The surroundings are beautiful and serene. The
companywasformerly aprofessionalfood additive enterprisewith yearsof
experience in both sales and production. Over the years, the company has
strictly adhered to quality and service standards, always prioritizing the
interests of consumers. HuimingBiotechnology is committedto continuous
improvementandhasestablishedarobustinternalmanagementsystem.
E
n
vir
o
n
m
e
n
t
Intermsofproduction,thecompanyadherestotheguidingprinciplesofhigh
standards, high starting points, and high requirements. It has introduced
advanced production lines for compound food additives, ensuring highquality and high-efficiency products. The company's products are sold
nationwide and exported overseas, earning the trust and support of
consumersandrenownedfiguresacrossvariousindustries.
Quality
企業(yè)簡介
COMPANYPROFILE
公司?產(chǎn)的主要產(chǎn)品有：復(fù)配SP蛋糕油系列、復(fù)配?包乳化膏系列、復(fù)配
蛋糕改良劑系列、復(fù)配酶制劑系列、烘焙預(yù)拌粉系列等。公司將?如既往
地發(fā)揚(yáng)奉獻(xiàn)社會、服務(wù)??的宗旨，努?開拓、創(chuàng)新，為爭當(dāng)新世紀(jì)?頭
企業(yè)?努?奮進(jìn)！歡迎各界同仁蒞臨指導(dǎo)，攜?共進(jìn)、共創(chuàng)美好未來!
【公司名稱】輝明(東莞)?物科技有限公司公司
【地址】東莞市茶?鎮(zhèn)上圍深園路3號1號樓501室
【電話】0769-23831450 【 傳真】0769-22182465【 郵箱】1529338331@qq.com
聯(lián)系我們
HUADUO
R
H U I M I N G B I O T E C H N O L O G Y
服
務(wù) Service
The company's main products include: compound SP cake oil series,
compound bread emulsifier paste series, compound cake improver series,
compoundenzymepreparationseries,andbakingpremixpowderseries.The
companywill continuetoupholditsmissionof contributingto societyand
serving the people, striving for innovation and development to become a
leadingenterpriseinthenewcentury.Wewarmlywelcomecolleaguesfrom
all industries to visit and guide us, working together to create a brighter
future!
【CompanyName】Huiming(Dongguan)BiotechnologyCo.,Ltd.
【Address】Room501,Building1,No.3,ShangweiShenyuanRoad,ChashanTown,DongguanCity
【Phone】0769-23831450 【 Fax】0769-22182465【 Email】152933833l@qq.com
ContactUs
關(guān)于我們
ABOUTUS
顏?百變誘?
?味多樣化I操作?便
雪芙?外觀表?不粘袋
ColorfulandAlluring
DiverseFlavors·EasytoOperate
Snow-skinappearancewithnon-sticksurface
CATALOGUE
品質(zhì)改良劑系列
HUADUO
R
H U I M I N G B I O T E C H N O L O G Y
海綿蛋糕改良劑系列華夫/雞蛋仔改良劑系列蛋糕卷改良劑系列冷凍蛋糕改良劑系列速發(fā)蛋糕油SP蛋糕油PORTION01 ?包專?改良劑系列?包乳化膏系列 PORTION02榴蓮泥專?穩(wěn)定劑系列餅?專?改良劑系列雪媚娘團(tuán)改良劑系列復(fù)配乳化增稠劑系列 PORTION03
?錄QUALITYIMPROVERSERIES SpongeCakeImproverSeries Waffle/EggPuffImproverSeries CakeRollImproverSeries FrozenCakeImproverSeries Quick-ReleaseCakeOil SPCakeOil
CATALOG
Bread-SpecificImproverSeries BreadEmulsifierPasteSeries DurianPaste-SpecificStabilizerSeries Crust-SpecificImproverSeries SnowSkinMochiImproverSeries CompoundEmulsifierandThickenerSeries
預(yù)拌粉系列
?蔗糖常溫冰?預(yù)拌粉系列
含蔗糖冷凍冰?預(yù)拌粉系列
?蔗糖冷凍冰?預(yù)拌粉系列
拉絲?薯餡預(yù)拌粉系列
PORTION
01
冷凍?福預(yù)拌粉系列
?晶專?預(yù)拌粉系列
表?耐烤卡仕達(dá)醬預(yù)拌粉系列
夾?耐烤低溫卡仕達(dá)醬預(yù)拌粉系列
PORTION
03
驢打滾預(yù)拌粉系列
常溫?福預(yù)拌粉系列
雪媚娘團(tuán)預(yù)拌粉系列
雪芙?專?預(yù)拌粉系列
PORTION
02
?團(tuán)預(yù)拌粉系列
Q??薯預(yù)拌粉系列
糕點專??粉預(yù)拌粉系列
調(diào)味糖漿系列
PORTION
04
?錄CATALOG
Sucrose-freeRoomTemperatureGlutinousRiceFlourSeries
Sucrose-containingFrozenGlutinousRiceFlourSeries
Sucrose-freeFrozenGlutinousRiceFlourSeries
MochiFillingPre-mixedFlourSeries
PRE-MIXEDFLOURSERIES
DonkeyRollPre-mixedFlourSeries
RoomTemperatureDaifukuPre-mixedFlourSeries
SnowBeautyDumplingPre-mixedFlourSeries
SpecialtySnowSkinPre-mixedFlourSeries
FrozenDaifukuPre-mixedFlourSeries
CrystalSpecialtyPre-mixedFlourSeries
Surface-resistantBakingCustardSaucePre-mixedFlourSeries
Filling-resistantLow-temperatureBakingCustardSaucePre-mixedFlourSeries
QingtuanPre-mixedFlourSeries
Q-CoreMochiPre-mixedFlourSeries
Pastry-specificHandFlourPre-mixedFlourSeries
SeasoningSyrupSeries
HUADUO
R
H U I M I N G B I O T E C H N O L O G Y
海綿蛋糕改良劑
改良劑系列
SPONGECAKEIMPROVER
ImproverSeries
?于制作海綿類蛋糕(切?蛋糕、?崎蛋糕、模具蛋糕、模型蛋糕等），具有起泡性穩(wěn)定，易操作，乳化性抗
?化性強(qiáng)等優(yōu)點，制作出來的蛋糕產(chǎn)品組織蓬松柔軟，細(xì)膩有彈性不粘?，并且能有效延?產(chǎn)品貨架期。
01
海綿蛋糕改良劑
1、縮短打發(fā)時間,打發(fā)速度快，泡沫穩(wěn)定性好
2、增?蛋糕體積,烘烤出爐后可保持美觀的外型。
3、蛋糕組織結(jié)構(gòu)細(xì)膩均勻。
4、蛋糕質(zhì)地的柔軟性好,?感好
5、保濕性好,抗蛋糕?化效果好。
6、適?范圍?,可?于各類型海綿蛋糕?品的制作。
純蛋糕、重油蛋糕、模具蛋糕。
產(chǎn)品特點
使?范圍
物料總量的1%-4%。
建議?量
制作蛋糕時，按需在漿料攪拌中加?到攪拌缸中則可。
使??法
SPONGECAKEIMPROVER
ProductFeatures
ApplicationRange
Thisproductisdesignedformakingspongecakes(suchasslicedcakes,Nagasakicakes,moldedcakes,etc.).It
offers stablefoamingproperties, easeofoperation, and strong emulsification and anti-aging capabilities.The
resultingcakeproductsarefluffy,soft,fine-textured,elastic,andnon-sticky,whilealsoeffectivelyextendingthe
shelflifeoftheproducts.
1.ReducedWhippingTime,Fasterwhippingspeedwithexcellentfoamstability.
2.IncreasedCakeVolume,Maintainsabeautifulappearanceafterbaking.
3.FineandUniformCakeStructure,Createsadelicateandevencrumb.
4.SoftTextureandPleasantMouthfeel,Deliversasoftandenjoyableeatingexperience.
5.ExcellentMoistureRetentionandAnti-AgingProperties,Extendsfreshnessandshelflife.
6.WideRangeofApplications,Suitableforvarioustypesofspongecakeproducts.
Purecakes,poundcakes,andmoldedcakes.
RecommendedDosage
1%-4%ofthetotalmaterialweight.
UsageInstructions
Addtheimprovertothemixingbowlduringthebattermixingprocessasneededwhenmakingcakes.
HUADUO
R
H U I M I N G B I O T E C H N O L O G Y
華夫/雞蛋仔等
改良劑系列
WAFFLE/EGGPUFF,ETC.
ImproverSeries
?于制作華夫和雞蛋仔等點?類產(chǎn)品,具有操作穩(wěn)定性強(qiáng)，乳化性強(qiáng)抗?化等優(yōu)點，制作出來的
產(chǎn)品組織均勻細(xì)膩，?感松軟潤滑，?味濃郁，并且能有效延?貨架期。
02
華夫/雞蛋仔等
1、漿料的穩(wěn)定性好。
2、產(chǎn)品烘烤出爐后可保持美觀的外型。
3、蛋糕組織結(jié)構(gòu)細(xì)膩均勻,有彈性。
4、突出蛋?的?味,讓產(chǎn)品?味更好。
5、保濕性好,延緩?化速度。
6、適?范圍?,可?于華夫,雞蛋仔等?品的制作。
各類型華夫/雞蛋仔等點?類產(chǎn)品。 ?粉量的1%-3%。
制作產(chǎn)品時，在漿料攪拌時加?到攪拌缸中即可。
WAFFLE/EGGPUFF,ETC.
Thisimproverisdesignedformakingwaffles,eggpuffs,andsimilarpastryproducts.Itoffersstrongoperational
stability, excellent emulsification, and anti-agingproperties.Theresultingproductshave auniform andfine
texture,asoftandsmoothmouthfeel,aricharoma,andanextendedshelflife.
1.ExcellentBatterStability,Ensuresconsistentperformanceduringpreparation.
2.MaintainsAppealingAppearance,Retainsabeautifulshapeafterbaking.
3.FineandElasticTexture,Createsadelicateandspringystructure.
4.EnhancedEggFlavor,Highlightsthearomaofeggsforbettertaste.
5.SuperiorMoistureRetention,Slowsdowntheagingprocess.
6.WideApplicationRange,Suitableforwaffles,eggpuffs,andsimilarproducts.
Various types of waffles, egg puffs,
andotherpastryproducts.
1%-3%oftheflourweight.
Add the improver to the mixing bowl during the batter
mixingprocesswhenpreparingtheproducts.
產(chǎn)品特點
使?范圍 建議?量
使??法
ProductFeatures
ApplicationRange RecommendedDosage
UsageInstructions
HUADUO
R
H U I M I N G B I O T E C H N O L O G Y
蛋糕卷改良劑
改良劑系列
CAKEROLLIMPROVER
ImproverSeries
1、打發(fā)速度快，漿體穩(wěn)定性好;
2、增?蛋糕體積,烘烤出爐后可保持美觀的外型;
3、蛋糕組織結(jié)構(gòu)細(xì)膩均勻,彈性良好!
4、保濕性好,蛋糕??潤滑
5、減少因設(shè)備造成的產(chǎn)品廢品率?的問題;
6、適?范圍?,可?于各類型蛋糕卷?品的制作。
?于制作各種蛋糕卷(瑞?卷,?被蛋糕卷)。使產(chǎn)品成品柔韌性增強(qiáng)，更利于設(shè)備成型,減少因動?卷設(shè)備造
成的廢品率增加，制作出來的產(chǎn)品組織均勻細(xì)膩，顏?好,?感松軟有彈性，并且能有效延?貨架期。
03
蛋糕卷改良劑
瑞?卷、?被蛋糕卷、三?卷。 ?粉量的1%-3%。
制作蛋糕時,在漿料攪拌時加?到攪拌缸中即可。
CAKEROLLIMPROVER
This improver isdesignedformaking various cakerolls(such as Swissrolls andthin sheet cakerolls). It
enhancestheflexibilityofthefinishedproduct,makingitmoresuitableformachineshapingandreducing
thedefectratecausedbyrollingequipment.Theresultingproducthasauniformandfinetexture,excellent
color,asoftandelasticmouthfeel,andanextendedshelflife.
1.FastWhippingSpeedandExcellentBatterStability，Ensuresefficientandconsistentmixing.
2.IncreasedCakeVolume，Maintainsanappealingappearanceafterbaking.
3.FineandUniformCakeStructurewithGoodElasticity，Deliversadelicateandspringytexture.
4.SuperiorMoistureRetention，Providesasmoothandmoistmouthfeel.
5.ReducedDefectRatefromEquipment，Minimizeswasteduringproduction.
6.WideApplicationRange，Suitableforvarioustypesofcakerollproducts.
Swissrolls,thinsheetcakerolls,andtrianglerolls. 1%-3%oftheflourweight.
Addtheimprovertothemixingbowlduringthebattermixingprocesswhenmakingcakes.
產(chǎn)品特點
使?范圍 建議?量
使??法
ProductFeatures
ApplicationRange RecommendedDosage
UsageInstructions
冷凍蛋糕改良劑
改良劑系列
HUADUO
R
H U I M I N G B I O T E C H N O L O G Y
ImproverSeries
FROZENCAKEIMPROVER
?于制作各種冷凍蛋糕(瑞?卷、?被蛋糕卷、慕斯蛋糕胚)。使產(chǎn)品成品柔韌性增強(qiáng)，抗凍融性好，使產(chǎn)品在
冷凍的環(huán)境中保持穩(wěn)定狀態(tài)，解凍后的產(chǎn)品?感依然松軟有彈性，更利于設(shè)備成型，減少因設(shè)備造成的廢
品率增加，制作出來的產(chǎn)品組織均勻細(xì)膩，顏?好。
04
冷凍蛋糕改良劑
1、打發(fā)速度快，漿體穩(wěn)定性好;
2、蛋糕體積好,成品抗冷凍,在冷凍過程中保持良好的狀態(tài)!
3、蛋糕組織結(jié)構(gòu)細(xì)膩均勻,彈性良好;
4、保濕性好,蛋糕??潤滑;
5、減少因設(shè)備造成的產(chǎn)品廢品率?的問題
6、適?于各類型冷凍蛋糕?品的制作。
瑞?卷、?被蛋糕卷、三?卷。 ?粉量的1%-3%。
制作蛋糕時,在漿料攪拌時加?到攪拌缸中即可。
FROZENCAKEIMPROVER
Thisimproverisdesignedformaking variousfrozen cakes(suchasSwissrolls,thin sheet cakerolls,and
moussecakebases).Itenhancestheflexibilityofthefinishedproduct,improvesfreeze-thawstability,and
ensurestheproductremains stableinfrozenenvironments.Afterthawing,theproductretainsa softand
elastic texture, making it more suitable for machine shaping and reducing the defect rate caused by
equipment.Theresultingproducthasauniformandfinetexture,excellentcolor,andapleasantmouthfeel.
1.FastWhippingSpeedandExcellentBatterStability,Ensuresefficientandconsistentmixing.
2.GoodCakeVolumeandFreezeResistance,Maintainsqualityduringfreezing.
3.FineandUniformCakeStructurewithGoodElasticity,Deliversadelicateandspringytexture.
4.SuperiorMoistureRetention,Providesasmoothandmoistmouthfeel.
5.ReducedDefectRatefromEquipment,Minimizeswasteduringproduction.
6.SuitableforVariousTypesofFrozenCakeProducts,Versatileandwidelyapplicable.
Swissrolls,thinsheetcakerolls,andtrianglerolls. 1%-3%oftheflourweight.
Addtheimprovertothemixingbowlduringthebattermixingprocesswhenmakingcakes.
產(chǎn)品特點
使?范圍 建議?量
使??法
ProductFeatures
ApplicationRange RecommendedDosage
UsageInstructions
HUADUO
R
H U I M I N G B I O T E C H N O L O G Y
速發(fā)蛋糕油
改良劑系列
ImproverSeries
QUICK-RELEASECAKEEMULSIFIER
?于制作中、?檔蛋糕的?檔蛋糕油。具有操作穩(wěn)定性強(qiáng)，起泡性強(qiáng)，乳化性強(qiáng)這三?優(yōu)點制作出來的產(chǎn)品
組織均勻細(xì)膩，?感松軟潤滑,?味濃郁,并且能有效延?貨架期。
05
速發(fā)蛋糕油
1、打發(fā)速度快，泡沫穩(wěn)定性好;
2、增?蛋糕體積,烘烤出爐后可保持美觀的外型；
3、蛋糕組織結(jié)構(gòu)細(xì)膩均勻,?感良好;
4、突出蛋糕的?味,?味更濃；
5、保濕性好,蛋糕??潤滑!
6、適?范圍?,可?于蛋糕、?餅、酥餅等?品的制作。
純蛋糕、戚?蛋糕、雞蛋糕、瑞?卷、?餅、酥餅。
?粉量的3%-5%,但不得超過成品總量的3%。
制作蛋糕時,只需在漿料快速攪拌之前加?到攪拌缸中則可。
QUICK-RELEASECAKEEMULSIFIER
A premium cake emulsifier designed for making medium to high-end cakes. It boasts three major
advantages: strong operational stability, excellent foaming properties, and powerful emulsification. The
resulting products have a uniform and fine texture, a soft and smooth mouthfeel, arich aroma, and an
extendedshelflife.
1.Fastwhippingspeedwithexcellentfoamstability.
2.Increasescakevolumeandmaintainsanattractiveappearanceafterbaking.
3.Fineanduniformcakestructurewithapleasanttexture.
4.Enhancesthecake'saromaandflavorintensity.
5.Excellentmoistureretention,ensuringasmoothandmoistbite.
6.Widerangeofapplications,suitableforcakes,mooncakes,pastries,andmore.
Spongecakes,chiffoncakes,eggcakes,Swissrolls,mooncakes,andpastries.
3%-5%oftheflourweight,butnotexceeding3%ofthetotalfinishedproductweight.
When making cakes, simply add the emulsifier to the mixing bowl before
startingrapidmixingofthebatter.
產(chǎn)品特點
使?范圍
建議?量
使??法
ProductFeatures
ApplicationRange
RecommendedDosage
UsageInstructions
HUADUO
R
H U I M I N G B I O T E C H N O L O G Y
SP蛋糕油
改良劑系列
ImproverSeries
SPCAKEEMULSIFIER
?于制作中、?檔蛋糕的?檔蛋糕油。具有操作穩(wěn)定性強(qiáng)，起泡性強(qiáng)，乳化性強(qiáng)這三?優(yōu)點制作出來的產(chǎn)品
組織均勻細(xì)膩，?感松軟潤滑,?味濃郁,并且能有效延?貨架期。
06
SP蛋糕油
1、打發(fā)速度快，泡沫穩(wěn)定性好;
2、增?蛋糕體積,烘烤出爐后可保持美觀的外型；
3、蛋糕組織結(jié)構(gòu)細(xì)膩均勻,?感良好;
4、突出蛋糕的?味,?味更濃；
5、保濕性好,蛋糕??潤滑；
6、適?范圍?,可?于蛋糕、?餅、酥餅等?品的制作。
純蛋糕、戚?蛋糕、雞蛋糕、瑞?卷、?餅、酥餅。
?粉量的3%-5%,但不得超過成品總量的3%。
制作蛋糕時,只需在漿料快速攪拌之前加?到攪拌缸中則可。
SPCAKEEMULSIFIER
Apremiumcakeemulsifierusedformakingmediumtohigh-endcakes.Itoffersthreekeyadvantages:strong
operationalstability,excellentfoamingproperties,andpowerfulemulsification.Theresultingproductshavea
uniformandfinetexture,asoftandsmoothmouthfeel,aricharoma,andanextendedshelflife.
1.Fastwhippingspeedwithexcellentfoamstability.
2.Increasescakevolumeandmaintainsanattractiveappearanceafterbaking.
3.Fineanduniformcakestructurewithapleasanttexture.
4.Enhancesthecake'saromaandflavorintensity.
5.Excellentmoistureretention,ensuringasmoothandmoistbite.
6.Widerangeofapplications,suitableforcakes,mooncakes,pastries,andmore.
Spongecakes,chiffoncakes,eggcakes,Swissrolls,mooncakes,andpastries.
3%-5%oftheflourweight,butnotexceeding3%ofthetotalfinishedproductweight.
Whenmakingcakes,simplyaddtheemulsifiertothemixingbowlbeforestarting
rapidmixingofthebatter.
產(chǎn)品特點
使?范圍
建議?量
使??法
ProductFeatures
ApplicationRange
RecommendedDosage
UsageInstructions
HUADUO
R
H U I M I N G B I O T E C H N O L O G Y
專?改良劑
BREAD SPECIALIMPROVER
改良劑系列
ImproverSeries
?包專?改良劑是我公司針對?業(yè)化?品?產(chǎn)?精?研制的?包專?改良劑，它含有很好的抗淀粉?化
和乳化作?；使?包配?中?粉及其它物料在攪拌過程中更好揉和, ?粉中的蛋?質(zhì)能有?定的擴(kuò)展性和
延展性，有利于?藝操作簡單.?產(chǎn)出的?包?絡(luò)組織細(xì)膩，內(nèi)部顏?潔?有光澤，成品?活度降低，對?
包保鮮期延?有明顯功效，具有良好的操作性能。
07
?包專?改良劑
1、使?包持久柔軟,不掉渣!
2、延緩淀粉?化,保持其柔軟性,抑制?分蒸發(fā),延?貨架期;
3、可改善?包組織,增加瓤芯韌性;
4、適應(yīng)范圍?,易儲存。
各類?包的制作。
?粉量的0.6%~1.8%。
陰涼?燥處,不得與有毒有害物質(zhì)混放。
BREADSPECIALIMPROVER
TheBreadSpecialImproverisaproductmeticulouslydevelopedbyourcompanyforindustrialfood
production. It contains excellent anti-staling and emulsifying properties, which enhance the
blendingofflourandotheringredientsduringthemixingprocess.Itimprovestheextensibilityand
elasticityoftheproteinintheflour,simplifyingtheproductionprocess.Theresultingbreadhasa
fine crumb structure, a bright and glossy internal color,reduced water activity, and significantly
extendsthefreshnessperiodofthebread.Italsooffersexcellentoperationalperformance.
1.Keepsbreadsoftforalongtimewithoutcrumbling.
2.Delaysstarchstaling,maintainssoftness,inhibitsmoistureevaporation,andextendsshelflife.
3.Improvesbreadtextureandincreasescrumbresilience.
4.Wideadaptabilityandeasystorage.
Suitableforvarioustypesofbreadproduction.
0.6%~1.8%oftheflourweight.
Storeinacool,dryplace,awayfromtoxicorharmful
substances.
產(chǎn)品特點
使?范圍
建議?量
使??法
ProductFeatures
ApplicationRange
RecommendedDosage
UsageInstructions
?包乳化膏
改良劑系列
HUADUO
R
H U I M I N G B I O T E C H N O L O G Y
ImproverSeries
BREADEMULSIFIERPASTE
?包乳化膏是我司真對?品?業(yè)化?產(chǎn)?精?研制的?包專?乳化劑，它含有特殊的軟化和乳化成分，使
?包配?中?粉及?分在攪拌過程中能迅速且充分的揉合在?起，使?筋達(dá)到好的擴(kuò)展程度，?產(chǎn)出的?
包?活度降低，抑制?分蒸發(fā)，改善?包組織、延??包保鮮期有明顯功效，具有良好的操作性能。
08
?包乳化膏
1、使?包持久柔軟,不掉渣;
2、延緩淀粉?化,保持其柔軟性,抑制?分蒸發(fā),延?貨架期;
3、可改善?包組織,增加瓤芯韌性;
4、適應(yīng)范圍?,易儲存。
各類?包的制作。 ?粉量的1%~2%。
陰涼?燥處,不得與有毒有害物質(zhì)混放。
產(chǎn)品特點
使?范圍 建議?量
使??法
ProductFeatures
ApplicationRange RecommendedDosage
UsageInstructions
BREADEMULSIFIERPASTE
TheBreadEmulsifierPaste isa speciallyformulatedemulsifierforbread,meticulouslydevelopedbyour
company for industrial food production. It contains unique softening and emulsifying components that
enableflourandwaterinthebreadrecipetoblendquicklyandthoroughlyduringthemixingprocess.This
ensures optimal gluten development, reduces the water activity of the bread, inhibits moisture
evaporation,improvesbreadtexture,andsignificantlyextendsthefreshnessperiod.Italsooffersexcellent
operationalperformance.
1.Keepsbreadsoftforalongtimewithoutcrumbling.
2.Delaysstarchstaling,maintainssoftness,inhibitsmoistureevaporation,andextendsshelflife.
3.Improvesbreadtextureandincreasescrumbresilience.
4.Wideadaptabilityandeasystorage.
Suitableforvarioustypesofbreadproduction. 1%~2%oftheflourweight.
Storeinacool,dryplace,awayfromtoxicorharmfulsubstances.
冰?預(yù)拌粉【常溫型】
預(yù)拌粉系列
HUADUO
R
H U I M I N G B I O T E C H N O L O G Y
Ready-MixPowderSeries
READY-MIXICE-SKINPOWDER
【ROOMTEMPERATURETYPE】
餅?感官?然、抗?化佳，易操作、?體感強(qiáng)定型性優(yōu)。?濃化?、不糊?、不粘?，糯???，健康不膩。
09
冰?預(yù)拌粉(常溫型)
制作?法
原料名稱
常溫冰??餅專?粉
凈化?
?芽糖漿(84度)
?梨糖醇液
調(diào)味糖漿
?奶油
防腐劑
重量（克）
1000
500-550
500
100
150
130
按國標(biāo)適量添加
PreparationMethod
Ingredients
Ready-mixice-skinmooncakepowder
Purifiedwater
Maltsyrup(84°Brix)
Sorbitolsolution
Flavoringsyrup
Whitecream
Preservative Addaccordingtonationalstandards
READY-MIXICE-SKINPOWDER【ROOMTEMPERATURETYPE】
Theice-skincrusthasanaturalappearance,excellentanti-agingproperties,easyhandling, strongthreedimensionality,andsuperiorshaping.Itoffersarich,smoothmouthfeelwithoutstickinessorgumminess,
withafullglutinousaromathatishealthyandnotoverlysweet.
Weight(grams)
①預(yù)先將操作的環(huán)境、桌?、?器具做好消毒?作。
②將待?的餡料攪拌成團(tuán)備?。
③將?梨糖醇、?芽糖漿、調(diào)味糖漿、?奶油、脫氫?酸鈉?起煮開?100°C。
④按照配?稱取冰??餅專?粉倒?攪拌缸中，加?煮開的糖?慢速30秒攪拌均勻。之后?速快攪
打純?光滑。注：糖?溫度?點要在95℃C以上。
⑤將?團(tuán)冷卻?常溫，搭配已經(jīng)滅菌處理的?品餡料?起上機(jī)包餡?與餡1:1為佳。撒上?層薄薄?
粉,成型機(jī)壓模成型即可包裝。
注：如需要?批量制作,提前調(diào)試好?餡的軟硬度,確保?餡軟硬?致。
1.Pre-sanitizetheworkingenvironment,tablesurfaces,andtools.
2.Mixthefillingingredientsintoadoughandsetaside.
3. Boil sorbitol, malt syrup, flavoring syrup, white cream, and sodium dehydroacetatetogether until it
reaches100°C.
4. Weightheready-mix ice-skin mooncake powder accordingtotherecipe and pour it intothe mixing
bowl.Addtheboiledsyrupandmixslowlyfor30secondsuntilwellcombined.Then,mixathighspeed
untilthedoughbecomespurewhiteandsmooth.Note:Thesyruptemperaturemustbeabove95°C.
5.Coolthedoughtoroomtemperature.Pairitwithsterilizedfillinganduseamachinetowrapthecrust
andfillingata1:1ratio.Dustathinlayerofhandpowder,pressintomoldsusingaformingmachine,
andpackage.
Note:For large-scale production, adjust the softness of the crust and filling in advance to ensure
consistency.
HUADUO
R
H U I M I N G B I O T E C H N O L O G Y
冰?預(yù)拌粉【冷凍型】
預(yù)拌粉系列 Ready-MixPowderSeries
READY-MIXICE-SKINPOWDER【FROZENTYPE】
零下38°C抗凍不開裂，解凍不?化。?感冰爽、?滑Q糯、餅紋清晰、成型效果佳。
10
冰?預(yù)拌粉(冷凍型)
①預(yù)先將操作的環(huán)境、桌?、?器具做好消毒?作
②預(yù)先煮開?芽糖漿、調(diào)味糖漿、?梨糖醇液、飲??、?奶油煮開。
③按照配?稱取冰??餅專?粉倒?攪拌缸中。
④“預(yù)煮過的②”低速攪拌均勻,之后中速攪打光滑,快速攪拌均勻,之后中速攪打光滑。
原料名稱
冷凍冰??餅專?
粉?芽糖漿(84度)
調(diào)味糖漿
?梨糖醇液
飲??
?奶油
1000
650
150
50
1200
150
Ingredients
Frozenice-skinmooncakepowder
Maltsyrup(84°Brix)
Flavoringsyrup
Sorbitolsolution
Drinkingwater
Whitecream
READY-MIXICE-SKINPOWDER【FROZENTYPE】
Resistanttocrackingat-38°Canddoesnotbecomewateryafterthawing.Offersarefreshing,smooth,
andchewytexturewithclearpatternsandexcellentmoldingresults.
1.Pre-sanitizetheworkingenvironment,tablesurfaces,andtools.
2.Boilmaltsyrup,flavoringsyrup,sorbitolsolution,drinkingwater,andwhitecreaminadvance.
3.Weighthefrozenice-skinmooncakepowderaccordingtotherecipeandpouritintothemixingbowl.
4.Mixthepre-boiledingredients(from step2)atlow speeduntilevenlycombined.Then,mixatmedium
speeduntilsmooth.Finally,mixathighspeeduntilfullyblendedandsmooth.
制作?法 PreparationMethod
重量（克）
Weight(grams)
HUADUO
R
H U I M I N G B I O T E C H N O L O G Y
雪媚娘團(tuán)預(yù)拌粉
預(yù)拌粉系列
Pre-MixSeries
SNOWPUFFPASTRYMIX
軟糯、Q彈、延展性好，耐烘烤、防?化效果佳。
甄選特好的糯?原料，雪莓娘細(xì)?軟糯，?感?甜，柔軟剔透，軟彈爽?。
11
雪媚娘團(tuán)預(yù)拌粉
①稱取2000克雪媚娘?預(yù)拌粉，加?2000克開?，揉搓成?團(tuán)。
②撒上適量的?粉,?搟?杖壓成薄?。
配料
糕點(雪媚娘?)預(yù)拌粉
85°C以上開?
重量（克）
2000
2000
制作?法 PreparationMethod
Ingredients
SnowPuffPastryMix
Boilingwater(above85°C)
Weight(grams)
SNOWPUFFPASTRYMIX
Soft,chewy,andelasticwithexcellentextensibility.Itperformswellunderbakingandhas superiorantiaging properties. Made from carefully selected high-quality glutinous rice, the Snow Puff Pastry is fine,
white,soft,andsweet,offeringadelicate,translucenttexturethatisbothtenderandrefreshing.
1.Measure2000gramsofSnowPuffPastryMixandadd2000gramsofboilingwater.Kneadintodough.
2.Sprinklewithanappropriateamountofhandflourandrolloutintothinsheetswitharollingpin.
?晶預(yù)拌粉
預(yù)拌粉系列
HUADUO
R
H U I M I N G B I O T E C H N O L O G Y
Pre-MixSeries
CRYSTALPRE-MIX
晶瑩剔透，透明度?，?感Q中帶軟，甜潤適?。
12
?晶預(yù)拌粉
①將A料混合,攪拌均勻,備?。
②將B料混合,明?煮?溶解、接近沸騰即可:?上將B料慢慢倒?到A中攪拌均勻(按需求加??精和糕
點餡料保鮮劑)；
③倒?到托盤中,轉(zhuǎn)移到蒸箱或蒸爐(蒸柜)中,等蒸?出來開始時中到??蒸15-30分鐘即可；
④包餡:先將餡料定量分割。
⑤成型:將收?的餅放?脫模器或(模具)中(具內(nèi)也要先抹點油、模具可以?花紋粗?點刻度深?點
的),??掌擠壓,脫模成型即可。
原料
?晶預(yù)拌粉
?
?芽糖漿(84度)
?
?精
防腐劑
重量（克）
100
150
300-400
50
適量
按國標(biāo)適量添加
a
b
c
Ingredients
CrystalPre-Mix
Water
Maltsyrup(84°Bx)
Water
Flavoring
Preservative
Weight(grams)
Asneeded
Addaccordingtonationalstandards
CRYSTALPRE-MIX
Crystalclearwithhightransparency,offeringatexturethatisbothchewyandsoft,sweetandpleasant.
1.MixingredientAthoroughlyandsetaside.
2.MixingredientBandheatoveropenflameuntildissolvedandnearlyboiling.ImmediatelypourBslowly
intoAandmixwell(addflavoringandpastryfillingpreservativeasneeded).
3. Pour into a tray and transfer to a steamer or steam oven. Steam over medium to high heat for 15-30
minutesoncesteambeginstoemerge.
4.Filling:First,portionthefillingquantitatively.
5.Shaping:Placethesealedpastryintoademoldingtoolormold(themoldshouldbelightlyoiledandcan
havedeeper,coarserpatterns).Presswiththepalmofyourhandtodemoldandshape.
制作?法 PreparationMethod
預(yù)拌粉系列
HUADUO
R
H U I M I N G B I O T E C H N O L O G Y
福團(tuán)預(yù)拌粉
Pre-MixSeries
FORTUNEDUMPLINGPRE-MIX
1
福團(tuán)糯韌綿軟
3 、清?撲?、絲滑可?、微苦余?。
福團(tuán)預(yù)拌粉
原料名稱
(冷)??芽糖漿、含固80%
預(yù)拌粉
純凈?
(熱)??芽糖漿、含固80%
防腐劑
南僑.?峰雪?乳化油
配?（千克）
1650
1000
330±
1850
按國標(biāo)適量添加
80
序號
1
2
3
4
5
6
調(diào)整?分?活
調(diào)整黏度甜度保質(zhì)期
備注
IngredientName
(Cold)HighMaltoseSyrup,80%solids
Pre-Mix
PurifiedWater
(Hot)HighMaltoseSyrup,80%solids
Preservative
NQ.YufengSnowWhiteEmulsifiedOil
Ratio(kg)
Addaccordingtonational
standards
No.
Adjustmoistureand
wateractivity
Adjustviscosity,sweetness,
andshelflife
Remarks
FORTUNEDUMPLINGPRE-MIX
Fortune Dumplings are soft, chewy, and fragrant, offering a silky texture with a subtle bitterness and
lingeringaroma.
制作?法 PreparationMethod
1.Cleanthesteamingmachineandpipelines.Preheatthesteamingmachinewithsteamfor15-20minutes,
anddrainanycondensedwaterfromthemachine.Boilthehotsyrupandsetaside.
2. First, pourthe measured(cold) high maltose syrup intothe steaming machine,then addthe pre-mix
ingredients(exceptforthepreservative)topreventclumpingduringmixing.Startthemixertoensure
evendistributionoftheingredients.
3.Addpurifiedwaterandmixthoroughly.Sealthe steamingmachinelidand steamunderthefollowing
conditions:0.035-0.04MPa,13minutes(extendtimeslightlyifthevolumeofingredientsislarge),witha
mixingspeedof40rpm.
4.Aftersteaming,turnoffthesteam.Addthepre-boiled(hot)highmaltosesyrupin3-5batches(startwitha
smallamountandgraduallyincrease,ensuringeachbatchisfullyabsorbedbeforeaddingthenext).Add
thepreservativewiththefirstbatchofsyrup.
5.Oncethesyrupisfullyabsorbed,addthewhiteoil.Aftertheoiliscompletelyabsorbed,continuemixing
for3-5minutes.Transferthemixturetothefillingmachineataround40°Cforwrapping.
①清理蒸煉機(jī)及管道,蒸煉機(jī)通蒸汽預(yù)熱15-20min,排出蒸煉機(jī)內(nèi)蒸汽凝?,熱糖漿燒開備?。
②先將稱量好的（冷）??芽糖漿投?蒸煉機(jī)，然后投?除（防腐劑）外的預(yù)拌粉物料（防?攪拌時抱
團(tuán)），開啟攪拌，使物料攪拌均勻：
③投?飲??,攪拌均勻,壓緊蒸煉機(jī)上蓋蒸煉,條件為:0.035-0.04MP, 13min (物料較多時可適當(dāng)延
?時間),攪拌速度為40r/min;
④蒸煉完畢，關(guān)閉蒸汽，分 3-5次添加事先燒開的（熱）??芽糖漿(先少后多，每次待糖漿被完全吸收
后再繼續(xù)下?次添加，（防腐劑）伴隨第?次糖漿加?）：
⑤糖漿被充分吸收后，投??油，待?油被完全吸收后繼續(xù)攪拌3-5min，出鍋40℃左右上機(jī)包餡
13
福團(tuán)預(yù)拌粉
FORTUNEDUMPLINGPRE-MIX
預(yù)拌粉系列
拉絲?薯預(yù)拌粉
HUADUO
R
H U I M I N G B I O T E C H N O L O G Y
Pre-MixFlourSeries
DRAWNSESAMESWEETPOTATOPRE-MIXFLOUR
耐烘烤，抗?化，?感軟糯不粘?，延展拉伸性極佳。
14
拉絲?薯預(yù)拌粉
將本品與糖漿按?定?例混勻后使?
DRAWNSESAMESWEETPOTATOPRE-MIXFLOUR
Baking-resistant,anti-aging,softandchewytexturewithoutstickingtoteeth,excellentstretchability.
Mixthisproductwithsyrupinacertainproportionbeforeuse.
制作?法 PreparationMethod
郵編:523380電話:0769-23831450傳真:0769-22182465郵箱：1529338331@qq.com
輝明(東莞)?物科技有限公司
地址:東莞市茶?鎮(zhèn)上圍深園路3號1號樓501室
華多與您
共?共贏
HUADUOANDYOU
COEXISTENCEANDMUTUALSUCCESS
PostalCode:523380Phone:0769-23831450Fax:0769-22182465Email:1529338331@qq.com
HUIMING(DONGGUAN)BIOTECHNOLOGYCO.,LTD.
Address:Room501,Building1,No.3ShenyuanRoad,Shangwei,ChashanTown,DongguanCity
