Peach cake (also known as almond cake and palace peach cake) is a traditional baking product in China. It is characterized by blooming on the surface, attractive golden color, crisp taste and instant taste, which is deeply loved by consumers. However, in the traditional formula of peach crisp, the proportion of oil and sugar is very high, the general dosage is about 50% of flour, and it's OK to taste once in a while, but it's too sweet and greasy to meet the modern healthy consumption concept if you eat more; moreover, the peach crisp with high proportion of oil and sugar is particularly fragile, which is not suitable for long-distance transportation, and the crushing rate is very high in transportation. So can we produce a new type of peach crisp with low sugar and oil, beautiful appearance, good taste and in line with the concept of modern healthy consumption? The pure natural biological enzyme preparation for peach crisp provides a better solution.

Biological enzyme is a kind of natural protein with special catalytic function. Almost all the metabolism of organisms can not be separated from enzyme. Enzyme preparation refers to the pure natural biological products with specific catalytic function after enzyme purification and processing. Pure natural enzyme preparation has been widely used in the field of food because of its small dosage, extremely significant application effect, green, safe and pure natural characteristics, especially in the baking industry has become an indispensable important ingredient and green, efficient and innovative problem-solving solution.

The pure natural peach cake special enzyme is a special enzyme preparation developed according to the specific technological formula of peach cake product. In fact, the formation of peach crisp color, aroma and taste is the result of a series of biochemical reactions, so the application of pure natural biological enzyme can significantly improve the taste, flavor and appearance of peach crisp.

Application example

The new formula of peach cake: 100kg of medium and low gluten flour, 30kg-38kg of white granulated sugar, 32kg-38kg of palm oil, 0.7kg of bicarbonate, 1.5-2.5kg of ammonium bicarbonate, 0.7kg of salt, 100g of special enzyme preparation for peach cake, and appropriate amount of water.

Application effect

The peach cake blossoms naturally and beautifully, with uniform surface color, golden and bright color. The taste is especially crispy and mellow. The natural baking flavor of the peach cake is rich, with moderate sweetness and refreshing.

Therefore, the pure natural biological enzyme preparation will effectively improve the quality of peach crisp products, reduce production costs and promote healthy consumption.