Lava Sauce Solution
1. Product Features
- Controllable raw material cost for lava sauce: RMB 8-12/kg
- Excellent flowability, with obvious flowing effect at room temperature
- Superior baking resistance, no expansion or bubbling during baking
- Enhanced mechanical processability, easy for filling and wrapping
- Flavor can be adjusted according to actual needs, with excellent taste and palatability
2. Recommended Dosage & Usage
- Compound Thickener ZC-04: 3-5% of total ingredient weight
Mix with water first and perform high-speed shearing before use.
- Compound Emulsifier FR-05: 1-2% of total ingredient weight
Heat refined vegetable oil to 80°C first, then add Compound Emulsifier FR-05 and stir until all solid powder is completely dissolved.
3. Application Test Results
◆ Lava Sauce Flowability Test
Conclusion: Add 4% Compound Thickener ZC-04 and 1% Compound Emulsifier FR-05 based on the total weight of egg yolk lava sauce respectively. The lava sauce has a stable state and obvious flowability at room temperature.
◆ Egg Yolk Crisp Lava Sauce (Salted Egg Yolk Flavor) Test
Conclusion: Add 4% Compound Thickener ZC-04 and 1% Compound Emulsifier FR-05 based on the total weight of egg yolk lava sauce. After baking and cooling, the egg yolk lava sauce in egg yolk crisp remains stable with low consistency and obvious flowing effect at room temperature.