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Trehalose | Baking Ingredients | BAKER ingredients › trehalose

Trehalose | Baking Ingredients | BAKER ingredients › trehalose
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Product Details:
Place of Origin: Made in China
Brand Name: Huiyang
Certification: HALAL,KOSHER,MUI,OU,ISO22000,ISO 14001
Model Number: HY-WJ-033
Payment & Shipping Terms:
Minimum Order Quantity: 1000 kgs
Price: USD 1.2/kg---USD1.8/kg
Packaging Details: 20kg/bag,25kg/bag
Delivery Time: 5-10 days
Payment Terms: L/C, T/T
Supply Ability: 15000tons per year

Trehalose | Baking Ingredients | BAKER ingredients › trehalose

Description
Product Name: Trehalose Usage: Moon Cake Filling Or Moon Cook
Other Name: Trehalose Powder Function 1: Keep Moisture
Function 2: Mild Sweetness Package: 20kg/bag,25kg/bag
Brand: Huiyang Certification: HALAL,KOSHER,MUI,OU,ISO22000,ISO 14001
Function 3: Prevent Starch Retrogradation, Extend The Shelf Life Of Products
High Light:

Keep Moisture Trehalose Powder

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Mild sweetness Trehalose Powder

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25kg/bag Trehalose Powder

 

 

Trehalose

 

Trehalose maintains and enhances original food and beverage quality, helping formulators develop products that taste and smell as good as they look. With benefits for flavor, texture and freshness, trehalose delivers a multi-sensory experience. A unique ingredient found in nature, trehalose offers multi-functionality across a wide range of applications, helping to bring out the best in your products.

 

Trehalose | Baking Ingredients | BAKER ingredients › trehalose 0

 

 

The application of trehalose in the moon cake or moon cake filling product​  industry

 

The trehalose can used in moon cake product factory, the moon cake products has many kinds, trehalose can add propotion of total sugar 20%-35% trehalose.

 

 

Trehalose has several functions in the moon cake product, it is followed in below side:

 

1.Keep moisture,
2.Mild sweetness,
3.Significantly reduce the  sweetness greasy feeling,
4.Prevent starch retrogradation, extend the shelf life of products
 

 

 

 How to make Snow Skin Mooncake

 

 

Traditional Chinese Snow Skin Mooncake with creamy custard filling

Course: Dessert

Cuisine: Chinese

Keyword: mooncake, Snow Skin

Servings: 16 I am using a 50g mooncake stamp and making around 16 mooncakes in totally out of the following amount. Wrapper VS filling ratio: 2:3;

Calories: 129 kcal

 

 

Ingredients

· 1/3 cup of glutinous rice flour for coating

 

 

Creamy custard filling

· 1.5 tbsp. custard powder

· 1/2 cup wheat starch +2 tablespoons cake flour

· 100 ml milk

· 2 tablespoons unsalted butter ,30grams

· 1/2 cup granulated sugar ,60 grams

· 2 eggs ,100g or 1 large egg+ another yolk (whisked) wrapper

· 45 g glutinous rice flour

· 35 g rice flour water milled version

· 20 g wheat starch

· 40 g sugar or sugar powder

· 185 g milk or unsweetened coconut milk

· 18 g vegetable oil

 

 

Instructions

 

Make creamy custard filling

1.In a small pot over slowest heat, dissolve sugar with milk.

2.Shift all the flours and custard powder quickly. Stir to combine well. Add egg and butter in. Keep stirring forcefully in the whole process to combine everything and avoid caking. Heat until the mixture becomes very thick and form a paste texture. Remove from fire and keep stirring for several minutes until it becomes fine and smooth.

3. Transfer out, cool down and cover with plastic wrapper. Refrigerate for several hours until hardened so you can shape the filling easily.

 

Make the wrapper

1. Combine milk, sugar and oil well and then mix with wheat starch, rice flour and glutinous rice flour.

2. Strain once and set aside for 30 minutes. Cover with plastic wrappers and steam over high fire for around 30 minutes until it becomes slightly transparent. Transfer out and stir with chop stickers forcefully for several minutes until fine and smooth. Transfer to a plate and cover with plastic wrapper. Knead with both hands for several minutes until the surface becomes oily. (This is really important to have a soft taste wrapper, so do not skip this). Refrigerate for at least 4 hours before assembling the snow skin mooncake.

 

 

Make coating flour

1.In a fry pan, stir fry raw glutinous rice flour on medium low heat until the flour turns light yellow. Remove it from the heat. Set aside to cool down.

 

Assemble

1. Measure each wrapper around 20grams and filling 30 grams. And then shape both of wrapper and filling to balls.

2. Prepare the dusting flour, filling, wrapper and mooncake stamp. Assemble the mooncake stamp well and then dust with flour. Shake off extra flour and set aside.

3. Wrap the filling with wrapper and seal completely. And then shape to a ball firstly and further to an oval. Place the oval to stamp (unsealed side first), flat with bottom with fingers; push the shaping tool to stamp the flowers. Then demold carefully. If you find the mooncake is sticky on the stamp, use the other hand to help separating.

 

 

Recipe Notes

Those snow skin mooncakes need to be stored in airtight wrapper or container separately; otherwise, the surface will dry out. The best enjoying time is the next day after assembling.

If you want to frozen them, they can be frozen up to 1 week but move to refrigerating area several hours before serving until they are soft back.

 

 

Nutrition Facts

Snow Skin Mooncake-Video Recipe with Custard Filling

 

 

Nutrition Facts
Snow Skin Mooncake-Video Recipe with Custard Filling
 
Amount Per Serving
Calories 129Calories from Fat 27
 
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 29mg10%
Sodium 19mg1%
Potassium 45mg1%
Carbohydrates 21g7%
Sugar 9g10%
Protein 2g4%
 
Vitamin A 100IU2%
Calcium 26mg3%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

Trehalose | Baking Ingredients | BAKER ingredients › trehalose 1

 

Safety: Trehalose has a long history of human use. Numerous studies have been conducted to support its safety.

 

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Source
Trehalose is widely found in many edible animals, plants and microorganisms in nature,
such as mushrooms, seaweeds, beans, shrimp and yeast fermented foods.
Trehalose has a magical protective effect on living organisms and has the reputation
of "sugar of life".
 
 
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The test in our lab of trehalose product
 

Depending on the dish, simply add as an ingredient or dissolve in water to use. Simply add 0.5% to 5% by weight. Although trehalose is technically a sugar, when used along with other ingredients the sweet taste becomes negligible.

For sushi rice: add 1 tablespoon (10 grams) of Treha Trehalose to 450 grams of uncooked rice.
BENEFITS: retains moisture to keep the "just prepared" freshness.

 
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Certification of trehalose powder
 
Trehalose | Baking Ingredients | BAKER ingredients › trehalose 5
 
The delivery of trehalose
 
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The trehalose applications in the chart as below:
 
 
Applications Usage level Benefits Notes

 

 

 

Chocolate

 

Truffle: Replace 50% of sugar

 

Ganache: Replace 20% of sugar

Prevents shrinkage by retaining moisture

Improves the formability and workability

 

Reduces unwanted odors from heated cacao

Protects lipids in chocolate with high milk fat

When used with sugar, viscosity may need some monitoring due to crystallization property of Trehalose

 

 

 

 

Candies and Candy


Coating

 

For soft caramel: Replace 30% of sugar

 

For nougat: Replace 20% of sugar

 

For candy coating on nuts:

Replace 67% of sugar

Enhances flavors of fresh ingredients (fruit flavors)

Enhances natural color of fresh ingredients

 

Increased stability due to reduction of “stickiness”


 Stable coating

 

Clear, glossy coating due to non-caramelizing property

Helps reduce burning during pan-coating with sugar

To increase the stability, Trehalose should be more than 70% of entire sugar content

 

 


Can be applied to raw nuts

 

Frozen Desserts

Ice cream:

Replace 15 - 40% of sugar

Sorbet: Add 5 – 8%

Smoother mouthfeel created by formation of finer ice crystals

 

Enhances cream and fruit flavors

Adjust the brix between 26% and 30% for sorbet

 

Jams/Preserves

Replace 20 – 25 % of sugar

Enhances and evens out fruit flavor profile

 

Maintains natural color of ingredients

Adjust sugar content to obtain desired sweetness

 

Frozen Desserts

Ice cream:

Replace 15 - 40% of sugar

Sorbet: Add 5 – 8%

Smoother mouthfeel created by formation of finer ice crystals

 

Enhances cream and fruit flavors

Adjust the brix between 26% and 30% for sorbet

Contact Details
Dezhou Huiyang Biotechnology Co., Ltd

Contact Person: Angelwei

Tel: +86-13385340181

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