| 摘要 |
The moisture content is at least 40% and the ingredients include 40-65% water, 5-30% flour, 0-25% sugar, 1-6% diminution material, 0-10% protein, 0.5-6% raising material, 0-2% emulsifier and 1-20% aq. binder. Its Brookfield is 15000-50000 cP. Ingredients are heated at 149-232 deg.C for 10 to 60 minutes. Weight loss in baking is 5-20%. - (Provisional Basic previously advised in Week 8403)(0/0) |
