Pastry Flavor Wheat biscuit flavor, cookie flavor, cracker essence. The main raw material of biscuits is wheat flour, plus sugar, oil, eggs, dairy and other auxiliary materials. Wheat biscuit flavor is suitable for snacks, biscuits and other foods. Convenience food is popular and has a wide variety of names, among which biscuits have developed rapidly. The reason is that biscuits have the unique flavor of baked food, and are easy to eat, crisp and nutritious. They are favored by men, women and children, and have a wide range of consumer groups. Production technology of crisp biscuits biscuits are products made from wheat flour, oil, sugar as the main raw materials, loosening agents, dairy products, eggs, edible flavoring agents as auxiliary materials, and through the processes of dough preparation, molding, baking and so on. Biscuits can be divided into 12 categories: tough biscuits, crisp biscuits, sandwich biscuits, wafer biscuits, etc. Natural calcium milk biscuit flavor and its preparation method, by weight, the raw materials include: oat juice 35 ~ 60%, propylene glycol or glycerol 20 ~ 40%, spices 1 ~ 15% and the rest is jujube juice. The natural calcium milk biscuit flavor provided takes oat juice as the main flavor, which is a natural substance with mellow flavor and soft taste. Jujube juice is added as a seasoning, and its ratio with oat juice is optimized to make the flavor softer.Pastry Flavor website:http://www.marchflavour.com/food-flavor/pastry-flavor/
