High Fructose Corn Syrup 70kg

Product Introduction

Fructose syrup, also known as high fructose syrup or isomeric syrup, is a mixed syrup made of starch as raw material, enzymatically saccharified to obtain glucose liquid, and then converted part of glucose into fructose by glucose isomerase. Its core components are glucose and fructose, both of which are simple sugars that can be directly absorbed and utilized by the human body, making them more friendly to people with weak digestive function.

Type F42: Fructose content of about 42%, glucose content of about 53%, is the most widely used type in the baking field, taking into account cost and performance;

Type F55: Fructose content of about 55%, with higher sweetness and more obvious cold sweetness, suitable for products with high flavor requirements;

This type of syrup is a colorless or yellowish viscous liquid at room temperature, odorless and has good fluidity, and its solubility is much higher than that of sucrose - the solubility is 1.88 times that of sucrose at 20°C and 3.1 times that of sucrose at 50°C, and it can be quickly and evenly mixed with other raw materials to simplify production operations.

Application scenarios and practical solutions in the field of baking

(1) Staple food baking: efficiency and quality are both improved

1. Bread (toast, soft bread, prepared bread).

Core goals: accelerate fermentation, long-term moisturizing, and optimize coloring

Practical plan:

Toast / Soft Bread: F42 fructose syrup is used instead of 30%-50% sucrose, and the amount is 15%-25% of the weight of the flour. Adding yeast and water at the same time as yeast and water at the beginning of dough mixing can shorten the fermentation time from 90 minutes to 60-70 minutes, increase the volume of the finished product by 15%, and the skin is uniformly golden brown, and it remains soft even after 5 days of storage at room temperature. For example, in a 1000g flour recipe, 250g of F42 fructose syrup is added with 10g of fresh yeast to produce soft bread with excellent rise.

Conditioning bread (stuffed bread, Danish bread): Add 10%-15% of the flour weight of F42 syrup to the dough, and add 8%-12% of the total weight to the filling, which can not only ensure the crispy layers of the dough, but also prevent the filling from returning to sand, and extend the shelf life of the filled bread to 12-15 days.

Precautions: Due to the high osmotic pressure, the addition should not exceed 30% of the flour, otherwise it may inhibit yeast activity; The effect can be offset by increasing the amount of yeast used by 0.1% (e.g., from 1% to 1.1%).

2. Cakes (sponge cake, chiffon cake, heavy oil cake).

Core Objectives: Enhance volume, extend moisturizing period, and improve flavor

Practical plan:

Sponge Cake / Chiffon Cake: Replace 40%-50% sucrose with F55 fructose syrup, with an addition of 40%-50% of flour. Added during the whipping stage, its good solubility can help form a more stable foam, increasing the size of the cake by 10%-15%, and the taste is light and not easy to collapse after refrigeration. For example, in a 1000g flour formula, with 500g of F55 syrup and 500g of sucrose, the finished product is moderately sweet and has a cooling feeling.

Heavy oil cakes (pound cakes, muffins): F42 syrup is used instead of 30% sucrose, and the amount is 20%-25% of the flour. Whipping with butter can inhibit the precipitation of fat, make the cake texture denser, and store at room temperature for 7 days without drying and hardening.

Precautions: The syrup substitution ratio in chiffon cake should not exceed 50%, so as not to cause the tissue to be wet and sticky due to the high moisture content; The amount of water added in the formula can be appropriately reduced by 10%-15%.

(2) Chinese and festival baking: adapt to the needs of traditional crafts

1. Mooncakes (Cantonese mooncakes, Soviet-style mooncakes).

Core goals: soften the crust, promote oil return, and enhance shine

Practical plan:

Cantonese mooncakes: Choose F42 High Fructose Corn Syrup, add 60%-65% of the flour weight (such as 1000g flour with 650g syrup), mix with peanut oil and soap water, and then add flour to knead the dough. The moisture retention of syrup allows the crust to quickly return oil, and the surface is smooth and shiny after baking, achieving the best taste of "oily and soft" in 3-5 days, and extending the shelf life to more than 60 days.

Su-style mooncakes: Adding F42 syrup with 5%-8% flour weight to the puff pastry dough can enhance the bond between the puff pastry and the oil crust, reduce the "crispy pastry" during baking, and make the puff pastry easier to layer and the taste is fluffy.

Precautions: Use High Fructose Corn Syrup with a moisture content of ≤ 25% to avoid the dough being too soft and affecting the forming; Stir well until the syrup and fat are completely emulsified.

2. Chinese pastries (peach crisp, mung bean cake).

Core goal: to prevent sanding and improve crispiness

Practical plan:

Peach crisp: Replace 20%-30% sucrose with F42 fructose syrup with 15%-20% of flour. After baking, the surface of the peach crisp is golden in color, there are no coarse and hard particles inside, and there is no sand return phenomenon after 15 days of storage.

Mung bean cake: Add F55 syrup to the mung bean paste filling by 10%-12% of the total weight to keep the filling delicate and soft, avoid hardening after refrigeration, and enhance the fragrant flavor of mung beans.

(3) Leisure baking: flavor and stability optimization

1. Biscuits (cookies, filled biscuits).

Core objectives: optimize crispiness, inhibit sand return, and extend shelf life

Practical plan:

Cookies: F42 fructose syrup is used instead of 30% sucrose, and the amount is 10%-15% of flour. Adding it in the whipping butter stage can make the cookie taste crispier, and because of its good moisture retention, it is not easy to absorb moisture and become soft, and the shelf life at room temperature is extended to 25-30 days.

Sandwich biscuits: F55 syrup is added to the filling according to 15%-20% of the total weight, which can be compounded with jam and fat, which can prevent the sandwich from crystallizing and returning to the sand, keep it soft, and enhance the adhesion to the biscuit blank to avoid falling off when eating.

Precautions: When making crispy biscuits, the amount of syrup should not exceed 20% of the flour to avoid a soft taste; Balances texture with 5% less grease.

2. Fillings and coatings (fruit fillings, chocolate coatings).

Core goal: to improve viscosity and enhance stability

Practical plan:

Fruit filling (apple filling, blueberry filling): Add F42 type syrup with 8%-10% fruit weight, its high solubility can quickly merge with pectin, improve the viscosity of the filling, avoid "flowing filling" during baking, while retaining the natural sour taste of the fruit.

Chocolate coating: Adding 5%-8% F55 syrup to melted chocolate can reduce the melting point of chocolate (from 32-35°C to 28-30°C), making the coating less likely to melt at room temperature, and has a smoother taste and reduced sweetness.

Packaging & Shipping

We usually use bulk cargo, tank trucks, container transportation. We will arrange the most cost-effective shipping method according to the quantity of products. All products will be re-inspected before shipping. We guarantee that all products are strictly inspected and in good condition before shipment, and we strive for 100% customer satisfaction in every sale completed. The packaging is standard export packing, or customized packaging according to your requirements, professional cargo transportation agent.

Sales Service

Pre-sales service: Provide application solution support for customers before purchasing to help customers understand products and applications.

Product consultation: Answer customers' questions about product functions, features, prices, usage and other questions in detail.

Demand analysis: Recommend suitable product solutions based on the customer's industry, scenarios, pain points, etc.

Information provision: such as product manuals, case studies, quotations, etc., to assist customers in decision-making.

In-sale service: Provide convenience and support to customers during the transaction process to ensure smooth transactions.

Order processing: Quickly and accurately enter order information to confirm product specifications, quantities, delivery dates, etc.

Payment guidance: Assist customers in completing the payment process and answer questions about payment methods and invoicing.

Progress communication: Timely feedback to customers on order processing progress, logistics information, etc., so that customers can rest assured.

After-Sales Service: Ongoing support provided to customers after the transaction is completed, enhancing customer satisfaction and loyalty.

Return and exchange processing: Handle the return and exchange procedures for customers in accordance with regulations to reduce customer worries.

Customer return visits: understand customer usage, collect feedback, and provide basis for product improvement and service optimization.

Company Introduction

Founded in 1997, Bowlingbao Biotechnology Co., Ltd. has always focused on modern bioengineering technologies such as enzyme engineering and fermentation engineering, engaged in the research and development, manufacturing and program services of functional sugars, and is a national key high-tech enterprise led by bioengineering, a national key leading enterprise in agricultural industrialization, a national manufacturing single champion enterprise, a national high-tech zone, and a national high-tech biological industry base core and backbone enterprise. In 2009, the company was listed on the Shenzhen Stock Exchange, becoming the first A-share listed company in China with the stock code: 002286.

The pioneer and leader of China's functional sugar industry, adheres to the restoration of traditional medical and nursing wisdom with modern biotechnology, serves the big health industry, and has the ability to manufacture and serve all categories of functional sugar. A leading global provider of functional health solutions.

Product Catalog

Starch sugar: solid corn syrup, waxy corn starch, maltodextrin, malto-oligosaccharides, fructose syrup, maltose

Dietary fiber: polydextrose, resistant dextrin, water-soluble corn fiber

Prebiotics: isomalto-oligosaccharides, fructooligosaccharides, galacto-oligosaccharides, breast milk oligosaccharides, isomerized lactose

Sugar alcohols and new sugar sources: allulose, erythritol, crystalline fructose, compound sweeteners, trehalose

Modified starch: special for yogurt, special for sauce, special for baking fillings, special special for baked products, special special for flour products, special special for meat products

Functional lipids: DHA algae powder, DHA algae oil, DHA algae oil crude oil