Oven-Resistant Sauce Powder (Wok-Specific)

Langbo Sauce Powder integrates water activity control, moisture slow-release, and microbial growth control technologies to solve the problems of staling and excessive microorganisms in bakery products with medium to long shelf lives. Suitable for the hot processing of fillings in industrial long-shelf-life bread, with no voids after baking.

Key Features

• Oven-resistant & well-shaped — suitable for hot processing of fillings in industrial long-shelf-life bread, no voids after baking
• Precise moisture retention — regulates moisture migration, inhibits starch retrogradation, extends shelf life
• Versatile in flavor — original, milk, cheese flavors and more
• Easy processing — simple formula, can be produced using only a wok, suitable for enterprises of all sizes

Specifications

Applications

Industrial long-shelf-life bread fillings, Baked bread fillings