I. Main Contents and Appearance: Adopted foodstuff class dibenzoyl
peroxide (shortly named as DiB.P.O.) (Flour whitening agent *2%)and
edible class inertia carrier, prepared by unique and advanced
technology, this product is made with low ash and sand, it is good
white powder with fine appearance and better streamline.
II. Usage and Functional Principle: This product is used to whiten
the flour. The effective content benzoyl peroxide of this product
can create the active oxygen [O] which can oxidize the yellow
pigment in the flour to fad it within *4 hours thus to whiten the
flour. Its decomposed products have sterilizing and antiseptic
function. As a top grade filler, it can make flour more suitable
for products such as dumpling and noodle, to enhance the toughness
of dough and improve their cooking and chewing features, and make
the flour have the best baking, steaming, boiling features, as well
as fresh colors and pleasant taste.
III. Technical Indices: No. of Standard: Q/*****1ZST******7 Item
Indices Content of Benzoyl Peroxide: % *2±0.5 Water: % ≤2.0
Heavy Metal (counting with Pb): % ≤0.**3 Arsenium (As): %
≤0.***3
IV. Usage and Points for Attention:
1. Flourmill with micro solid feeder and flour matching system:
feed evenly by the micro solid feeder, or add fixed amount in the
matching system;
2. Other customers can add the fixed amount of product by the mixer
or by manual way. The dosage added should be evenly, accurately and
stably;
3. The adding dosage could not exceed the stipulated standard, as
excess adding can cause the flour to look blue-grey color;
4. Suitable prolong the wakening time to get the best effect of
flour product;
5. The whitening effect will be the best *4 hours later after
adding.
V. Recommended Adding Dosage: Based on the stipulation of the
public health standard of the state, the allowed maximum adding
amount of the pure dibenzoyl peroxide in the flour is *0 ppm, thus
you can calculate it is suitable to add *2g of this product in
every **0kg flour. Except the allowed maximum adding amount based
on the content should be decided, you should also make the sample
test of the original flour so as to obtain the best adding
dosage.
VI. Storage and Transportation This product should be handled with
care when it is transported, sealed and stored in particular cool,
dry and clean warehouse which is far from heat resource.
VII. Warranty Period: Under the storage conditions, its warranty
period is one year. It can be still used if qualified after
examination beyond the warranty period.
VIII. Package This product is packed in plastic bag that is in
accordance with the requirement of edible health. The outer package
is *5 kg per paper carton and 5 plastic bags are in it with 5
kg each.
