 |
1. Invert syrup for chinese pastries
Usage: for making Moon Cake/ wedding cake crust. The syrup catalyzes flavor and increases product softness/ freshness after baking to extend product life sentence.
2. Invert syrup for western pastries
Usage: for making bread, toast and cakes. The syrup catalyzes flavor and increases product softness and freshness. It looks shiny in beautiful golden yellow color after baking and in good taste.
3. Classical invert syrup
Usage: Same direction as Invert Syrup used on making bread, toast and all kinds of cakes. It enhances good smell, increases bounce and freshness to products. It looks shiny in golden yellow color, which tastes soft and delicious after baking. The classical Invert Syrup seaweed sugar added to make it more functional to enhance better product moisture and delay aging time to extend product life sentence.
Package: 4 kg/bottle
20 kg/pail
H&C chocolate has been ranked No. 1 chocolate manufacturer in Taiwan for 44 years (since 1967). We dominate 70% market in the chocolate field. With fully automatic production line certified with ISO 22000 and HACCP, we have fine reputation for stable quality and good service. To ensure the quality of chocolate, H&C chocolate not only use the best coca from Holland-De Zaan and the best milk from New Zealand but also start with the Quality Assurance Dept. to ensure all of our products are with ISO 22000 and HACCP certified specification.
| Address | H&C Food Industrial Co.,Ltd |
| ZIP | 70955 |
| Telephone | |
| Web Site | www.hnc-chocolate.com.tw |
| Contact Person | Ms.Maggie Tzeng Inquire Now |
About Us | Gold Supplier | Payment | Contact 21food | New Product | Feedback | Hot Products | SiteMap
Service Tel: +86-571-85120489
Whatsapp
Copyright 2002- Food & Beverage Online. All rights reserved. ICP NO.:Zhe B2-20090288
