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輝 明（ 東 莞 ）? 物 科 技 有 限 公 司

H U I M I N G
( D O N G G U A N )
B I OT E C H N O LO G Y
CO . ,
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科技輝明

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Huiming

Technology

輝明(東莞)?物科技有限公司,座落在東莞市茶?鎮(zhèn)上圍深園路3號,占地

?積數(shù)千平??,四周環(huán)境優(yōu)美。

公司前?是?家有著多年集銷售、?產(chǎn)為?體的?品添加劑專業(yè)公司。

多年來,嚴把質(zhì)量關(guān)、服務(wù)關(guān),始終將消費者的利益放在?位。輝明?物科

技執(zhí)著追求、不斷完善,建?了良好的企業(yè)內(nèi)部管理體系。

企業(yè)簡介

COMPANY
PROFILE

公司在?產(chǎn)制造??,堅持?起點、?標準、?要求的指導(dǎo)?針,引進具有

先進?平的復(fù)配?品添加劑?產(chǎn)線,確保了產(chǎn)品的?質(zhì)量、?效益。?產(chǎn)

的產(chǎn)品已銷售全國各地，遠銷國外，贏得了全國??消費者和各界知名

??的信賴與?持。

HUADUO

R

H U I M I N G
B I O T E C H N O L O G Y

環(huán)

境

質(zhì)

量

Huiming
(Dongguan)
Biotechnology
Co.,
Ltd.
is
located
at
No.
3,
Shangwei

Shenyuan
Road,
Chashan
Town,
Dongguan
City,
covering
an
area
of
several

thousand
square
meters.
The
surroundings
are
beautiful
and
serene.
The

company
was
formerly
a
professional
food
additive
enterprise
with
years
of

experience
in
both
sales
and
production.
Over
the
years,
the
company
has

strictly
adhered
to
quality
and
service
standards,
always
prioritizing
the

interests
of
consumers.
Huiming
Biotechnology
is
committed
to
continuous

improvement
and
has
established
a
robust
internal
management
system.

E

n

vir

o

n

m

e

n

t

In
terms
of
production,
the
company
adheres
to
the
guiding
principles
of
high

standards,
high
starting
points,
and
high
requirements.
It
has
introduced

advanced
production
lines
for
compound
food
additives,
ensuring
highquality and high-efficiency products. The company's products are sold

nationwide and exported overseas, earning the trust and support of

consumers
and
renowned
figures
across
various
industries.

Quality

企業(yè)簡介

COMPANY
PROFILE

公司?產(chǎn)的主要產(chǎn)品有：復(fù)配SP蛋糕油系列、復(fù)配?包乳化膏系列、復(fù)配

蛋糕改良劑系列、復(fù)配酶制劑系列、烘焙預(yù)拌粉系列等。公司將?如既往

地發(fā)揚奉獻社會、服務(wù)??的宗旨，努?開拓、創(chuàng)新，為爭當新世紀?頭

企業(yè)?努?奮進！歡迎各界同仁蒞臨指導(dǎo)，攜?共進、共創(chuàng)美好未來!

【公司名稱】輝明(東莞)?物科技有限公司公司

【地址】東莞市茶?鎮(zhèn)上圍深園路3號1號樓501室

【電話】0769-23831450 【

傳真】0769-22182465

【

郵箱】1529338331@qq.com

聯(lián)系我們

HUADUO

R

H U I M I N G
B I O T E C H N O L O G Y

服

務(wù) Service

The company's main products include: compound SP cake oil series,

compound
bread
emulsifier
paste
series,
compound
cake
improver
series,

compound
enzyme
preparation
series,
and
baking
premix
powder
series.
The

company
will
continue
to
uphold
its
mission
of
contributing
to
society
and

serving
the
people,
striving
for
innovation
and
development
to
become
a

leading
enterprise
in
the
new
century.
We
warmly
welcome
colleagues
from

all
industries
to
visit
and
guide
us,
working
together
to
create
a
brighter

future!

【Company
Name】Huiming
(Dongguan)
Biotechnology
Co.,
Ltd.

【Address】Room
501,
Building
1,
No.
3,
Shangwei
Shenyuan
Road,
Chashan
Town,
Dongguan
City

【Phone】0769-23831450


【

Fax】0769-22182465



【

Email】152933833l@qq.com

Contact
Us

關(guān)于我們

ABOUT
US

顏?百變誘?

?味多樣化


I


操作?便

雪芙?外觀表?不粘袋

Colorful
and
Alluring

Diverse
Flavors

·

Easy
to
Operate

Snow-skin
appearance
with
non-stick
surface

CATALOGUE

品質(zhì)改良劑系列

HUADUO

R

H U I M I N G
B I O T E C H N O L O G Y

海綿蛋糕改良劑系列華夫/雞蛋仔改良劑系列蛋糕卷改良劑系列冷凍蛋糕改良劑系列速發(fā)蛋糕油SP蛋糕油PORTION01 ?包專?改良劑系列?包乳化膏系列 PORTION02榴蓮泥專?穩(wěn)定劑系列餅?專?改良劑系列雪媚娘團改良劑系列復(fù)配乳化增稠劑系列 PORTION03

?錄QUALITY
IMPROVER
SERIES Sponge
Cake
Improver
Series Waffle/Egg
Puff
Improver
Series Cake
Roll
Improver
Series Frozen
Cake
Improver
Series Quick-Release
Cake
Oil SP
Cake
Oil

CATALOG

Bread-Specific
Improver
Series Bread
Emulsifier
Paste
Series
Durian
Paste-Specific
Stabilizer
Series Crust-Specific
Improver
Series Snow
Skin
Mochi
Improver
Series Compound
Emulsifier
and
Thickener
Series

預(yù)拌粉系列

?蔗糖常溫冰?預(yù)拌粉系列

含蔗糖冷凍冰?預(yù)拌粉系列

?蔗糖冷凍冰?預(yù)拌粉系列

拉絲?薯餡預(yù)拌粉系列

PORTION

01

冷凍?福預(yù)拌粉系列

?晶專?預(yù)拌粉系列

表?耐烤卡仕達醬預(yù)拌粉系列

夾?耐烤低溫卡仕達醬預(yù)拌粉系列

PORTION

03

驢打滾預(yù)拌粉系列

常溫?福預(yù)拌粉系列

雪媚娘團預(yù)拌粉系列

雪芙?專?預(yù)拌粉系列

PORTION

02

?團預(yù)拌粉系列

Q??薯預(yù)拌粉系列

糕點專??粉預(yù)拌粉系列

調(diào)味糖漿系列

PORTION

04

?錄CATALOG

Sucrose-free
Room
Temperature
Glutinous
Rice
Flour
Series

Sucrose-containing
Frozen
Glutinous
Rice
Flour
Series

Sucrose-free
Frozen
Glutinous
Rice
Flour
Series

Mochi
Filling
Pre-mixed
Flour
Series

PRE-MIXED
FLOUR
SERIES

Donkey
Roll
Pre-mixed
Flour
Series

Room
Temperature
Daifuku
Pre-mixed
Flour
Series

Snow
Beauty
Dumpling
Pre-mixed
Flour
Series

Specialty
Snow
Skin
Pre-mixed
Flour
Series

Frozen
Daifuku
Pre-mixed
Flour
Series

Crystal
Specialty
Pre-mixed
Flour
Series

Surface-resistant
Baking
Custard
Sauce
Pre-mixed
Flour
Series

Filling-resistant
Low-temperature
Baking
Custard
Sauce
Pre-mixed
Flour
Series

Qingtuan
Pre-mixed
Flour
Series

Q-Core
Mochi
Pre-mixed
Flour
Series

Pastry-specific
Hand
Flour
Pre-mixed
Flour
Series

Seasoning
Syrup
Series

HUADUO

R

H U I M I N G
B I O T E C H N O L O G Y

海綿蛋糕改良劑

改良劑系列

SPONGE
CAKE
IMPROVER

Improver
Series

?于制作海綿類蛋糕(
切?蛋糕、?崎蛋糕、模具蛋糕、模型蛋糕等），具有起泡性穩(wěn)定，易操作，乳化性抗

?化性強等優(yōu)點，制作出來的蛋糕產(chǎn)品組織蓬松柔軟，細膩有彈性不粘?，并且能有效延?產(chǎn)品貨架期。

01

海綿蛋糕改良劑

1、縮短打發(fā)時間,打發(fā)速度快，泡沫穩(wěn)定性好

2、增?蛋糕體積,烘烤出爐后可保持美觀的外型。

3、蛋糕組織結(jié)構(gòu)細膩均勻。

4、蛋糕質(zhì)地的柔軟性好,?感好

5、保濕性好,抗蛋糕?化效果好。

6、適?范圍?,可?于各類型海綿蛋糕?品的制作。

純蛋糕、重油蛋糕、模具蛋糕。

產(chǎn)品特點

使?范圍

物料總量的1%-4%。

建議?量

制作蛋糕時，按需在漿料攪拌中加?到攪拌缸中則可。

使??法

SPONGE
CAKE
IMPROVER

Product
Features

Application
Range

This
product
is
designed
for
making
sponge
cakes
(such
as
sliced
cakes,
Nagasaki
cakes,
molded
cakes,
etc.).
It

offers
stable
foaming
properties,
ease
of
operation,
and
strong
emulsification
and
anti-aging
capabilities.
The

resulting
cake
products
are
fluffy,
soft,
fine-textured,
elastic,
and
non-sticky,
while
also
effectively
extending
the

shelf
life
of
the
products.

1.
Reduced
Whipping
Time,Faster
whipping
speed
with
excellent
foam
stability.

2.
Increased
Cake
Volume,Maintains
a
beautiful
appearance
after
baking.

3.
Fine
and
Uniform
Cake
Structure,
Creates
a
delicate
and
even
crumb.

4.
Soft
Texture
and
Pleasant
Mouthfeel,Delivers
a
soft
and
enjoyable
eating
experience.

5.
Excellent
Moisture
Retention
and
Anti-Aging
Properties,Extends
freshness
and
shelf
life.

6.
Wide
Range
of
Applications,Suitable
for
various
types
of
sponge
cake
products.

Pure
cakes,
pound
cakes,
and
molded
cakes.

Recommended
Dosage

1%-4%
of
the
total
material
weight.

Usage
Instructions

Add
the
improver
to
the
mixing
bowl
during
the
batter
mixing
process
as
needed
when
making
cakes.

HUADUO

R

H U I M I N G
B I O T E C H N O L O G Y

華夫/雞蛋仔等

改良劑系列

WAFFLE/EGG
PUFF,
ETC.

Improver
Series

?于制作華夫和雞蛋仔等點?類產(chǎn)品,
具有操作穩(wěn)定性強，乳化性強抗?化等優(yōu)點，制作出來的

產(chǎn)品組織均勻細膩，?感松軟潤滑，?味濃郁，并且能有效延?貨架期。

02

華夫/雞蛋仔等

1、漿料的穩(wěn)定性好。

2、產(chǎn)品烘烤出爐后可保持美觀的外型。

3、蛋糕組織結(jié)構(gòu)細膩均勻,有彈性。

4、突出蛋?的?味,讓產(chǎn)品?味更好。

5、保濕性好,延緩?化速度。

6、適?范圍?,可?于華夫,雞蛋仔等?品的制作。

各類型華夫/雞蛋仔等點?類產(chǎn)品。 ?粉量的1%-3%。

制作產(chǎn)品時，在漿料攪拌時加?到攪拌缸中即可。

WAFFLE/EGG
PUFF,
ETC.

This
improver
is
designed
for
making
waffles,
egg
puffs,
and
similar
pastry
products.
It
offers
strong
operational

stability,
excellent
emulsification,
and
anti-aging
properties.
The
resulting
products
have
a
uniform
and
fine

texture,
a
soft
and
smooth
mouthfeel,
a
rich
aroma,
and
an
extended
shelf
life.

1.
Excellent
Batter
Stability,Ensures
consistent
performance
during
preparation.

2.
Maintains
Appealing
Appearance,Retains
a
beautiful
shape
after
baking.

3.
Fine
and
Elastic
Texture,Creates
a
delicate
and
springy
structure.

4.
Enhanced
Egg
Flavor,Highlights
the
aroma
of
eggs
for
better
taste.

5.
Superior
Moisture
Retention,Slows
down
the
aging
process.

6.
Wide
Application
Range,Suitable
for
waffles,
egg
puffs,
and
similar
products.

Various
types
of
waffles,
egg
puffs,

and
other
pastry
products.

1%-3%
of
the
flour
weight.

Add
the
improver
to
the
mixing
bowl
during
the
batter

mixing
process
when
preparing
the
products.

產(chǎn)品特點

使?范圍 建議?量

使??法

Product
Features

Application
Range Recommended
Dosage

Usage
Instructions

HUADUO

R

H U I M I N G
B I O T E C H N O L O G Y

蛋糕卷改良劑

改良劑系列

CAKE
ROLL
IMPROVER

Improver
Series

1、打發(fā)速度快，漿體穩(wěn)定性好;

2、增?蛋糕體積,烘烤出爐后可保持美觀的外型;

3、蛋糕組織結(jié)構(gòu)細膩均勻,彈性良好!

4、保濕性好,蛋糕??潤滑

5、減少因設(shè)備造成的產(chǎn)品廢品率?的問題;

6、適?范圍?,可?于各類型蛋糕卷?品的制作。

?于制作各種蛋糕卷(瑞?卷,?被蛋糕卷)。使產(chǎn)品成品柔韌性增強，更利于設(shè)備成型,減少因動?卷設(shè)備造

成的廢品率增加，制作出來的產(chǎn)品組織均勻細膩，顏?好,?感松軟有彈性，并且能有效延?貨架期。

03

蛋糕卷改良劑

瑞?卷、?被蛋糕卷、三?卷。 ?粉量的1%-3%。

制作蛋糕時,在漿料攪拌時加?到攪拌缸中即可。

CAKE
ROLL
IMPROVER

This
improver
is
designed
for
making
various
cake
rolls
(such
as
Swiss
rolls
and
thin
sheet
cake
rolls).
It

enhances
the
flexibility
of
the
finished
product,
making
it
more
suitable
for
machine
shaping
and
reducing

the
defect
rate
caused
by
rolling
equipment.
The
resulting
product
has
a
uniform
and
fine
texture,
excellent

color,
a
soft
and
elastic
mouthfeel,
and
an
extended
shelf
life.

1.
Fast
Whipping
Speed
and
Excellent
Batter
Stability，Ensures
efficient
and
consistent
mixing.

2.
Increased
Cake
Volume，Maintains
an
appealing
appearance
after
baking.

3.
Fine
and
Uniform
Cake
Structure
with
Good
Elasticity，Delivers
a
delicate
and
springy
texture.

4.
Superior
Moisture
Retention，Provides
a
smooth
and
moist
mouthfeel.

5.
Reduced
Defect
Rate
from
Equipment，Minimizes
waste
during
production.

6.
Wide
Application
Range，Suitable
for
various
types
of
cake
roll
products.

Swiss
rolls,
thin
sheet
cake
rolls,
and
triangle
rolls.

1%-3%
of
the
flour
weight.

Add
the
improver
to
the
mixing
bowl
during
the
batter
mixing
process
when
making
cakes.

產(chǎn)品特點

使?范圍 建議?量

使??法

Product
Features

Application
Range Recommended
Dosage

Usage
Instructions

冷凍蛋糕改良劑

改良劑系列

HUADUO

R

H U I M I N G
B I O T E C H N O L O G Y

Improver
Series

FROZEN
CAKE
IMPROVER

?于制作各種冷凍蛋糕(瑞?卷、?被蛋糕卷、慕斯蛋糕胚)。使產(chǎn)品成品柔韌性增強，抗凍融性好，使產(chǎn)品在

冷凍的環(huán)境中保持穩(wěn)定狀態(tài)，解凍后的產(chǎn)品?感依然松軟有彈性，更利于設(shè)備成型，減少因設(shè)備造成的廢

品率增加，制作出來的產(chǎn)品組織均勻細膩，顏?好。

04

冷凍蛋糕改良劑

1、打發(fā)速度快，漿體穩(wěn)定性好;

2、蛋糕體積好,成品抗冷凍,在冷凍過程中保持良好的狀態(tài)!

3、蛋糕組織結(jié)構(gòu)細膩均勻,彈性良好;

4、保濕性好,蛋糕??潤滑;

5、減少因設(shè)備造成的產(chǎn)品廢品率?的問題

6、適?于各類型冷凍蛋糕?品的制作。

瑞?卷、?被蛋糕卷、三?卷。 ?粉量的1%-3%。

制作蛋糕時,在漿料攪拌時加?到攪拌缸中即可。

FROZEN
CAKE
IMPROVER

This
improver
is
designed
for
making
various
frozen
cakes
(such
as
Swiss
rolls,
thin
sheet
cake
rolls,
and

mousse
cake
bases).
It
enhances
the
flexibility
of
the
finished
product,
improves
freeze-thaw
stability,
and

ensures
the
product
remains
stable
in
frozen
environments.
After
thawing,
the
product
retains
a
soft
and

elastic
texture,
making
it
more
suitable
for
machine
shaping
and
reducing
the
defect
rate
caused
by

equipment.
The
resulting
product
has
a
uniform
and
fine
texture,
excellent
color,
and
a
pleasant
mouthfeel.

1.
Fast
Whipping
Speed
and
Excellent
Batter
Stability,Ensures
efficient
and
consistent
mixing.

2.
Good
Cake
Volume
and
Freeze
Resistance,Maintains
quality
during
freezing.

3.
Fine
and
Uniform
Cake
Structure
with
Good
Elasticity,Delivers
a
delicate
and
springy
texture.

4.
Superior
Moisture
Retention,Provides
a
smooth
and
moist
mouthfeel.

5.
Reduced
Defect
Rate
from
Equipment,Minimizes
waste
during
production.

6.
Suitable
for
Various
Types
of
Frozen
Cake
Products,Versatile
and
widely
applicable.

Swiss
rolls,
thin
sheet
cake
rolls,
and
triangle
rolls.

1%-3%
of
the
flour
weight.

Add
the
improver
to
the
mixing
bowl
during
the
batter
mixing
process
when
making
cakes.

產(chǎn)品特點

使?范圍 建議?量

使??法

Product
Features

Application
Range Recommended
Dosage

Usage
Instructions

HUADUO

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H U I M I N G
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速發(fā)蛋糕油

改良劑系列

Improver
Series

QUICK-RELEASE
CAKE
EMULSIFIER

?于制作中、?檔蛋糕的?檔蛋糕油。具有操作穩(wěn)定性強，起泡性強，乳化性強這三?優(yōu)點制作出來的產(chǎn)品

組織均勻細膩，?感松軟潤滑,?味濃郁,并且能有效延?貨架期。

05

速發(fā)蛋糕油

1、打發(fā)速度快，泡沫穩(wěn)定性好;

2、增?蛋糕體積,烘烤出爐后可保持美觀的外型；

3、蛋糕組織結(jié)構(gòu)細膩均勻,?感良好;

4、突出蛋糕的?味,?味更濃；

5、保濕性好,蛋糕??潤滑!

6、適?范圍?,可?于蛋糕、?餅、酥餅等?品的制作。

純蛋糕、戚?蛋糕、雞蛋糕、瑞?卷、?餅、酥餅。

?粉量的3%-5%,但不得超過成品總量的3%。

制作蛋糕時,只需在漿料快速攪拌之前加?到攪拌缸中則可。

QUICK-RELEASE
CAKE
EMULSIFIER

A premium cake emulsifier designed for making medium to high-end cakes. It boasts three major

advantages:
strong
operational
stability,
excellent
foaming
properties,
and
powerful
emulsification.
The

resulting
products
have
a
uniform
and
fine
texture,
a
soft
and
smooth
mouthfeel,
a
rich
aroma,
and
an

extended
shelf
life.

1.

Fast
whipping
speed
with
excellent
foam
stability.

2.

Increases
cake
volume
and
maintains
an
attractive
appearance
after
baking.

3.

Fine
and
uniform
cake
structure
with
a
pleasant
texture.

4.

Enhances
the
cake's
aroma
and
flavor
intensity.

5.

Excellent
moisture
retention,
ensuring
a
smooth
and
moist
bite.

6.

Wide
range
of
applications,
suitable
for
cakes,
mooncakes,
pastries,
and
more.

Sponge
cakes,
chiffon
cakes,
egg
cakes,
Swiss
rolls,
mooncakes,
and
pastries.

3%-5%
of
the
flour
weight,
but
not
exceeding
3%
of
the
total
finished
product
weight.

When
making
cakes,
simply
add
the
emulsifier
to
the
mixing
bowl
before

starting
rapid
mixing
of
the
batter.

產(chǎn)品特點

使?范圍

建議?量

使??法

Product
Features

Application
Range

Recommended
Dosage

Usage
Instructions

HUADUO

R

H U I M I N G
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SP蛋糕油

改良劑系列

Improver
Series

SP
CAKE
EMULSIFIER

?于制作中、?檔蛋糕的?檔蛋糕油。具有操作穩(wěn)定性強，起泡性強，乳化性強這三?優(yōu)點制作出來的產(chǎn)品

組織均勻細膩，?感松軟潤滑,?味濃郁,并且能有效延?貨架期。

06

SP蛋糕油

1、打發(fā)速度快，泡沫穩(wěn)定性好;

2、增?蛋糕體積,烘烤出爐后可保持美觀的外型；

3、蛋糕組織結(jié)構(gòu)細膩均勻,?感良好;

4、突出蛋糕的?味,?味更濃；

5、保濕性好,蛋糕??潤滑；

6、適?范圍?,可?于蛋糕、?餅、酥餅等?品的制作。

純蛋糕、戚?蛋糕、雞蛋糕、瑞?卷、?餅、酥餅。

?粉量的3%-5%,但不得超過成品總量的3%。

制作蛋糕時,只需在漿料快速攪拌之前加?到攪拌缸中則可。

SP
CAKE
EMULSIFIER

A
premium
cake
emulsifier
used
for
making
medium
to
high-end
cakes.
It
offers
three
key
advantages:
strong

operational
stability,
excellent
foaming
properties,
and
powerful
emulsification.
The
resulting
products
have
a

uniform
and
fine
texture,
a
soft
and
smooth
mouthfeel,
a
rich
aroma,
and
an
extended
shelf
life.

1.
Fast
whipping
speed
with
excellent
foam
stability.

2.
Increases
cake
volume
and
maintains
an
attractive
appearance
after
baking.

3.
Fine
and
uniform
cake
structure
with
a
pleasant
texture.

4.
Enhances
the
cake's
aroma
and
flavor
intensity.

5.
Excellent
moisture
retention,
ensuring
a
smooth
and
moist
bite.

6.
Wide
range
of
applications,
suitable
for
cakes,
mooncakes,
pastries,
and
more.

Sponge
cakes,
chiffon
cakes,
egg
cakes,
Swiss
rolls,
mooncakes,
and
pastries.

3%-5%
of
the
flour
weight,
but
not
exceeding
3%
of
the
total
finished
product
weight.

When
making
cakes,
simply
add
the
emulsifier
to
the
mixing
bowl
before
starting

rapid
mixing
of
the
batter.

產(chǎn)品特點

使?范圍

建議?量

使??法

Product
Features

Application
Range

Recommended
Dosage

Usage
Instructions

HUADUO

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H U I M I N G
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專?改良劑

BREAD
SPECIAL
IMPROVER

改良劑系列

Improver
Series

?包專?改良劑是我公司針對?業(yè)化?品?產(chǎn)?精?研制的?包專?改良劑，它含有很好的抗淀粉?化

和乳化作?；使?包配?中?粉及其它物料在攪拌過程中更好揉和,
?粉中的蛋?質(zhì)能有?定的擴展性和

延展性，有利于?藝操作簡單.?產(chǎn)出的?包?絡(luò)組織細膩，內(nèi)部顏?潔?有光澤，成品?活度降低，對?

包保鮮期延?有明顯功效，具有良好的操作性能。

07

?包專?改良劑

1、使?包持久柔軟,不掉渣!

2、延緩淀粉?化,保持其柔軟性,抑制?分蒸發(fā),延?貨架期;

3、可改善?包組織,增加瓤芯韌性;

4、適應(yīng)范圍?,易儲存。

各類?包的制作。

?粉量的0.6%~1.8%。

陰涼?燥處,不得與有毒有害物質(zhì)混放。

BREAD
SPECIAL
IMPROVER

The
Bread
Special
Improver
is
a
product
meticulously
developed
by
our
company
for
industrial
food

production. It contains excellent anti-staling and emulsifying properties, which enhance the

blending
of
flour
and
other
ingredients
during
the
mixing
process.
It
improves
the
extensibility
and

elasticity
of
the
protein
in
the
flour,
simplifying
the
production
process.
The
resulting
bread
has
a

fine
crumb
structure,
a
bright
and
glossy
internal
color,
reduced
water
activity,
and
significantly

extends
the
freshness
period
of
the
bread.
It
also
offers
excellent
operational
performance.

1.
Keeps
bread
soft
for
a
long
time
without
crumbling.

2.
Delays
starch
staling,
maintains
softness,
inhibits
moisture
evaporation,
and
extends
shelf
life.

3.
Improves
bread
texture
and
increases
crumb
resilience.

4.
Wide
adaptability
and
easy
storage.

Suitable
for
various
types
of
bread
production.

0.6%~1.8%
of
the
flour
weight.

Store
in
a
cool,
dry
place,
away
from
toxic
or
harmful

substances.

產(chǎn)品特點

使?范圍

建議?量

使??法

Product
Features

Application
Range

Recommended
Dosage

Usage
Instructions

?包乳化膏

改良劑系列

HUADUO

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H U I M I N G
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Improver
Series

BREAD
EMULSIFIER
PASTE

?包乳化膏是我司真對?品?業(yè)化?產(chǎn)?精?研制的?包專?乳化劑，它含有特殊的軟化和乳化成分，使

?包配?中?粉及?分在攪拌過程中能迅速且充分的揉合在?起，使?筋達到好的擴展程度，?產(chǎn)出的?

包?活度降低，抑制?分蒸發(fā)，改善?包組織、延??包保鮮期有明顯功效，具有良好的操作性能。

08

?包乳化膏

1、使?包持久柔軟,不掉渣;

2、延緩淀粉?化,保持其柔軟性,抑制?分蒸發(fā),延?貨架期;

3、可改善?包組織,增加瓤芯韌性;

4、適應(yīng)范圍?,易儲存。

各類?包的制作。 ?粉量的1%~2%。

陰涼?燥處,不得與有毒有害物質(zhì)混放。

產(chǎn)品特點

使?范圍 建議?量

使??法

Product
Features

Application
Range Recommended
Dosage

Usage
Instructions

BREAD
EMULSIFIER
PASTE

The
Bread
Emulsifier
Paste
is
a
specially
formulated
emulsifier
for
bread,
meticulously
developed
by
our

company
for
industrial
food
production.
It
contains
unique
softening
and
emulsifying
components
that

enable
flour
and
water
in
the
bread
recipe
to
blend
quickly
and
thoroughly
during
the
mixing
process.
This

ensures optimal gluten development, reduces the water activity of the bread, inhibits moisture

evaporation,
improves
bread
texture,
and
significantly
extends
the
freshness
period.
It
also
offers
excellent

operational
performance.

1.
Keeps
bread
soft
for
a
long
time
without
crumbling.

2.
Delays
starch
staling,
maintains
softness,
inhibits
moisture
evaporation,
and
extends
shelf
life.

3.
Improves
bread
texture
and
increases
crumb
resilience.

4.
Wide
adaptability
and
easy
storage.

Suitable
for
various
types
of
bread
production.

1%~2%
of
the
flour
weight.

Store
in
a
cool,
dry
place,
away
from
toxic
or
harmful
substances.

冰?預(yù)拌粉【常溫型】

預(yù)拌粉系列

HUADUO

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H U I M I N G
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Ready-Mix
Powder
Series

READY-MIX
ICE-SKIN
POWDER

【ROOM
TEMPERATURE
TYPE】

餅?感官?然、抗?化佳，易操作、?體感強定型性優(yōu)。?濃化?、不糊?、不粘?，糯???，健康不膩。

09

冰?預(yù)拌粉(常溫型)

制作?法

原料名稱

常溫冰??餅專?粉

凈化?

?芽糖漿(84度)

?梨糖醇液

調(diào)味糖漿

?奶油

防腐劑

重量（克）

1000

500-550

500

100

150

130

按國標適量添加

Preparation
Method

Ingredients

Ready-mix
ice-skin
mooncake
powder

Purified
water

Malt
syrup
(84°Brix)

Sorbitol
solution

Flavoring
syrup

White
cream

Preservative

Add
according
to
national
standards

READY-MIX
ICE-SKIN
POWDER【ROOM
TEMPERATURE
TYPE】

The
ice-skin
crust
has
a
natural
appearance,
excellent
anti-aging
properties,
easy
handling,
strong
threedimensionality,
and
superior
shaping.
It
offers
a
rich,
smooth
mouthfeel
without
stickiness
or
gumminess,

with
a
full
glutinous
aroma
that
is
healthy
and
not
overly
sweet.

Weight
(grams)

①預(yù)先將操作的環(huán)境、桌?、?器具做好消毒?作。

②將待?的餡料攪拌成團備?。

③將?梨糖醇、?芽糖漿、調(diào)味糖漿、?奶油、脫氫?酸鈉?起煮開?100°C。

④按照配?稱取冰??餅專?粉倒?攪拌缸中，加?煮開的糖?慢速30秒攪拌均勻。之后?速快攪

打純?光滑。注：糖?溫度?點要在95℃C以上。

⑤將?團冷卻?常溫，搭配已經(jīng)滅菌處理的?品餡料?起上機包餡?與餡1:1為佳。撒上?層薄薄?

粉,成型機壓模成型即可包裝。

注：如需要?批量制作,提前調(diào)試好?餡的軟硬度,確保?餡軟硬?致。

1.
Pre-sanitize
the
working
environment,
table
surfaces,
and
tools.

2.
Mix
the
filling
ingredients
into
a
dough
and
set
aside.

3.
Boil
sorbitol,
malt
syrup,
flavoring
syrup,
white
cream,
and
sodium
dehydroacetate
together
until
it

reaches
100°C.

4.
Weigh
the
ready-mix
ice-skin
mooncake
powder
according
to
the
recipe
and
pour
it
into
the
mixing

bowl.
Add
the
boiled
syrup
and
mix
slowly
for
30
seconds
until
well
combined.
Then,
mix
at
high
speed

until
the
dough
becomes
pure
white
and
smooth.
Note:
The
syrup
temperature
must
be
above
95°C.

5.
Cool
the
dough
to
room
temperature.
Pair
it
with
sterilized
filling
and
use
a
machine
to
wrap
the
crust

and
filling
at
a
1:1
ratio.
Dust
a
thin
layer
of
hand
powder,
press
into
molds
using
a
forming
machine,

and
package.

Note:For large-scale production, adjust the softness of the crust and filling in advance to ensure

consistency.

HUADUO

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冰?預(yù)拌粉【冷凍型】

預(yù)拌粉系列 Ready-Mix
Powder
Series

READY-MIX
ICE-SKIN
POWDER【FROZEN
TYPE】

零下38°C抗凍不開裂，解凍不?化。?感冰爽、?滑Q糯、餅紋清晰、成型效果佳。

10

冰?預(yù)拌粉(冷凍型)

①預(yù)先將操作的環(huán)境、桌?、?器具做好消毒?作

②預(yù)先煮開?芽糖漿、調(diào)味糖漿、?梨糖醇液、飲??、?奶油煮開。

③按照配?稱取冰??餅專?粉倒?攪拌缸中。

④“預(yù)煮過的②”低速攪拌均勻,之后中速攪打光滑,快速攪拌均勻,之后中速攪打光滑。

原料名稱

冷凍冰??餅專?

粉?芽糖漿(84度)

調(diào)味糖漿

?梨糖醇液

飲??

?奶油

1000

650

150

50

1200

150

Ingredients

Frozen
ice-skin
mooncake
powder

Malt
syrup
(84°Brix)

Flavoring
syrup

Sorbitol
solution

Drinking
water

White
cream

READY-MIX
ICE-SKIN
POWDER【FROZEN
TYPE】

Resistant
to
cracking
at
-38°C
and
does
not
become
watery
after
thawing.
Offers
a
refreshing,
smooth,

and
chewy
texture
with
clear
patterns
and
excellent
molding
results.

1.
Pre-sanitize
the
working
environment,
table
surfaces,
and
tools.

2.
Boil
malt
syrup,
flavoring
syrup,
sorbitol
solution,
drinking
water,
and
white
cream
in
advance.

3.
Weigh
the
frozen
ice-skin
mooncake
powder
according
to
the
recipe
and
pour
it
into
the
mixing
bowl.

4.
Mix
the
pre-boiled
ingredients
(from
step
2)
at
low
speed
until
evenly
combined.
Then,
mix
at
medium

speed
until
smooth.
Finally,
mix
at
high
speed
until
fully
blended
and
smooth.

制作?法 Preparation
Method

重量（克）

Weight
(grams)

HUADUO

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H U I M I N G
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雪媚娘團預(yù)拌粉

預(yù)拌粉系列

Pre-Mix
Series

SNOW
PUFF
PASTRY
MIX

軟糯、Q彈、延展性好，耐烘烤、防?化效果佳。

甄選特好的糯?原料，雪莓娘細?軟糯，?感?甜，柔軟剔透，軟彈爽?。

11

雪媚娘團預(yù)拌粉

①稱取2000克雪媚娘?預(yù)拌粉，加?2000克開?，揉搓成?團。

②撒上適量的?粉,?搟?杖壓成薄?。

配料

糕點(雪媚娘?)預(yù)拌粉

85°C以上開?

重量（克）

2000

2000

制作?法 Preparation
Method

Ingredients

Snow
Puff
Pastry
Mix

Boiling
water
(above
85°C)

Weight
(grams)

SNOW
PUFF
PASTRY
MIX

Soft,
chewy,
and
elastic
with
excellent
extensibility.
It
performs
well
under
baking
and
has
superior
antiaging
properties.
Made
from
carefully
selected
high-quality
glutinous
rice,
the
Snow
Puff
Pastry
is
fine,

white,
soft,
and
sweet,
offering
a
delicate,
translucent
texture
that
is
both
tender
and
refreshing.

1.
Measure
2000
grams
of
Snow
Puff
Pastry
Mix
and
add
2000
grams
of
boiling
water.
Knead
into
dough.

2.
Sprinkle
with
an
appropriate
amount
of
hand
flour
and
roll
out
into
thin
sheets
with
a
rolling
pin.

?晶預(yù)拌粉

預(yù)拌粉系列

HUADUO

R

H U I M I N G
B I O T E C H N O L O G Y

Pre-Mix
Series

CRYSTAL
PRE-MIX

晶瑩剔透，透明度?，?感Q中帶軟，甜潤適?。

12

?晶預(yù)拌粉

①將A料混合,攪拌均勻,備?。

②將B料混合,明?煮?溶解、接近沸騰即可:?上將B料慢慢倒?到A中攪拌均勻(按需求加??精和糕

點餡料保鮮劑)；

③倒?到托盤中,轉(zhuǎn)移到蒸箱或蒸爐(蒸柜)中,等蒸?出來開始時中到??蒸15-30分鐘即可；

④包餡:先將餡料定量分割。

⑤成型:將收?的餅放?脫模器或(模具)中(具內(nèi)也要先抹點油、模具可以?花紋粗?點刻度深?點

的),??掌擠壓,脫模成型即可。

原料

?晶預(yù)拌粉

?

?芽糖漿(84度)

?

?精

防腐劑

重量（克）

100

150

300-400

50

適量

按國標適量添加

a

b

c

Ingredients

Crystal
Pre-Mix

Water

Malt
syrup
(84°Bx)

Water

Flavoring

Preservative

Weight
(grams)

As
needed

Add
according
to
national
standards

CRYSTAL
PRE-MIX

Crystal
clear
with
high
transparency,
offering
a
texture
that
is
both
chewy
and
soft,
sweet
and
pleasant.

1.
Mix
ingredient
A
thoroughly
and
set
aside.

2.
Mix
ingredient
B
and
heat
over
open
flame
until
dissolved
and
nearly
boiling.
Immediately
pour
B
slowly

into
A
and
mix
well
(add
flavoring
and
pastry
filling
preservative
as
needed).

3.
Pour
into
a
tray
and
transfer
to
a
steamer
or
steam
oven.
Steam
over
medium
to
high
heat
for
15-30

minutes
once
steam
begins
to
emerge.

4.
Filling:
First,
portion
the
filling
quantitatively.

5.
Shaping:
Place
the
sealed
pastry
into
a
demolding
tool
or
mold
(the
mold
should
be
lightly
oiled
and
can

have
deeper,
coarser
patterns).
Press
with
the
palm
of
your
hand
to
demold
and
shape.

制作?法 Preparation
Method

預(yù)拌粉系列

HUADUO

R

H U I M I N G
B I O T E C H N O L O G Y

福團預(yù)拌粉

Pre-Mix
Series

FORTUNE
DUMPLING
PRE-MIX

1

福團糯韌綿軟

3 、清?撲?、絲滑可?、微苦余?。

福團預(yù)拌粉

原料名稱

(冷)??芽糖漿、含固80%

預(yù)拌粉

純凈?

(熱)??芽糖漿、含固80%

防腐劑

南僑.?峰雪?乳化油

配?（千克）

1650

1000

330±

1850

按國標適量添加

80

序號

1

2

3

4

5

6

調(diào)整?分?活

調(diào)整黏度甜度保質(zhì)期

備注

Ingredient
Name

(Cold)
High
Maltose
Syrup,
80%
solids

Pre-Mix

Purified
Water

(Hot)
High
Maltose
Syrup,
80%
solids

Preservative

NQ.
Yufeng
Snow
White
Emulsified
Oil

Ratio
(kg)

Add
according
to
national

standards

No.

Adjust
moisture
and

water
activity

Adjust
viscosity,
sweetness,

and
shelf
life

Remarks

FORTUNE
DUMPLING
PRE-MIX

Fortune
Dumplings
are
soft,
chewy,
and
fragrant,
offering
a
silky
texture
with
a
subtle
bitterness
and

lingering
aroma.

制作?法 Preparation
Method

1.
Clean
the
steaming
machine
and
pipelines.
Preheat
the
steaming
machine
with
steam
for
15-20
minutes,

and
drain
any
condensed
water
from
the
machine.
Boil
the
hot
syrup
and
set
aside.

2.
First,
pour
the
measured
(cold)
high
maltose
syrup
into
the
steaming
machine,
then
add
the
pre-mix

ingredients
(except
for
the
preservative)
to
prevent
clumping
during
mixing.
Start
the
mixer
to
ensure

even
distribution
of
the
ingredients.

3.
Add
purified
water
and
mix
thoroughly.
Seal
the
steaming
machine
lid
and
steam
under
the
following

conditions:
0.035-0.04
MPa,
13
minutes
(extend
time
slightly
if
the
volume
of
ingredients
is
large),
with
a

mixing
speed
of
40
rpm.

4.
After
steaming,
turn
off
the
steam.
Add
the
pre-boiled
(hot)
high
maltose
syrup
in
3-5
batches
(start
with
a

small
amount
and
gradually
increase,
ensuring
each
batch
is
fully
absorbed
before
adding
the
next).
Add

the
preservative
with
the
first
batch
of
syrup.

5.
Once
the
syrup
is
fully
absorbed,
add
the
white
oil.
After
the
oil
is
completely
absorbed,
continue
mixing

for
3-5
minutes.
Transfer
the
mixture
to
the
filling
machine
at
around
40°C
for
wrapping.

①清理蒸煉機及管道,蒸煉機通蒸汽預(yù)熱
15-20min,排出蒸煉機內(nèi)蒸汽凝?,熱糖漿燒開備?。

②先將稱量好的（冷）??芽糖漿投?蒸煉機，然后投?除（防腐劑）外的預(yù)拌粉物料（防?攪拌時抱

團），開啟攪拌，使物料攪拌均勻：

③投?飲??,攪拌均勻,壓緊蒸煉機上蓋蒸煉,條件為:0.035-0.04MP,
13min
(物料較多時可適當延

?時間)
,攪拌速度為
40r/min;

④蒸煉完畢，關(guān)閉蒸汽，分
3-5
次添加事先燒開的（熱）??芽糖漿(先少后多，每次待糖漿被完全吸收

后再繼續(xù)下?次添加，（防腐劑）伴隨第?次糖漿加?）：

⑤糖漿被充分吸收后，投??油，待?油被完全吸收后繼續(xù)攪拌
3-5min，出鍋40℃左右上機包餡

13

福團預(yù)拌粉

FORTUNE
DUMPLING
PRE-MIX

預(yù)拌粉系列

拉絲?薯預(yù)拌粉

HUADUO

R

H U I M I N G
B I O T E C H N O L O G Y

Pre-Mix
Flour
Series

DRAWN
SESAME
SWEET
POTATO
PRE-MIX
FLOUR

耐烘烤，抗?化，?感軟糯不粘?，延展拉伸性極佳。

14

拉絲?薯預(yù)拌粉

將本品與糖漿按?定?例混勻后使?

DRAWN
SESAME
SWEET
POTATO
PRE-MIX
FLOUR

Baking-resistant,
anti-aging,
soft
and
chewy
texture
without
sticking
to
teeth,
excellent
stretchability.

Mix
this
product
with
syrup
in
a
certain
proportion
before
use.

制作?法 Preparation
Method

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SUCCESS

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Code:
523380



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0769-23831450




Fax:
0769-22182465





Email:
1529338331@qq.com

HUIMING
(DONGGUAN)
BIOTECHNOLOGY
CO.,
LTD.

Address:
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501,
Building
1,
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3
Shenyuan
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