Advantages of fat analyzers for cakes
Pastries as a convenient food, its calorie content is relatively high, its raw materials are mainly wheat flour, sugar, oil, protein, dairy products, etc. as raw materials. After processing the dough, baking and other processing techniques, various cakes were made. Its nutrition is still relatively abundant, and various nutrients that the human body needs, such as carbohydrates, proteins, fats, vitamins, minerals, etc., are easily absorbed by the body. Therefore, the inspection and analysis of the above-mentioned various nutrient content is very important for controlling and supervising cake production and supervising cake quality. The fat analyzer can effectively measure the fat content in cakes. Add Wechat, all you need are here:
Nigeria candles market is good and larger candles for candles .
and 20g 21g 22g 29g 30g 35g 33g packing way 8x65 50g 8x30 candles are popular .
color is pure white and smow white as client require
candle can be used for religious activities,birthday,home decorations,bars,hotel,parties,christmas holidays,valentine`s day,wedding,church or other occasions.
Any color and scent is available. We can also customize for you.We have difference size this kind White Candle and we can design difference model as buyer's Pattern.
Specification
Material: paraffin wax
Color: red, green, yellow, pink, blue etc
Nigeria Market Candle,Nigeria Temple White Candle,White Nigeria Candle,Household White Candles Shijiazhuang Zhongya Candle Co,. Ltd. , https://www.zycandlefactory.com
Through the control experiment, it can be seen that if the cake contains a certain amount of moisture, it has a certain influence on the measured value of fat. Non-dried cakes measured higher fat content than dried cakes. That is, the higher the moisture content of the cake, the greater the direct measurement of the fat value.
According to the fat analyzer, it is found that due to the fact that the inspection work procedure is often not reasonable in the inspection work, and that the operator does not use a clear language requirement in the standard, it is necessary to carry out sample processing. In this case, the sample enters the inspection room and is often the Check the moisture content, then directly determine the fat content, and ignore the drying of the sample, resulting in inaccurate test values. Because the sample water content is different, the difference in the measured results is very significant mainly due to many aspects. The main reason is that in the state of water, all kinds of substances in cakes have low adsorption force between various molecules, especially fatty substances such as triglycerides and fatty acids, as well as various waxes, phospholipids, and various Many impurities such as pigments, perfumes, aldehydes and ketones. 