Food & Beverages

Dextrose monohydrate is mainly used food additive and drink ingredient additive our main specificiation is: Appearance: White crystal powder purity of dextrose: 99.5% min. Moisture:9.5% max;Ash:0.2% max acidity (ml): 1.2 max;Color:91 max the particle size: 600-850μm (pass 24 mesh) specific roatation :+52.0---+53.5 heavy metal (ppm):20 max chlorid (ppm):200 max sulphate (ppm):200 max ironsalt(ppm):20 max

Minimum Order: 20 square metres

Maltodextrin is mainly used food additive, and drink ingredient additive our main Maltodextin DE 10-12/10-15/15-20/20-25 Moisture:6% max; HP:4.0-6.0 Ash:0.6% max Color (ml):91 max the particle size: 10 mm (pass 60 mesh) o Solubility: 98% min heavy metal (ppm):20 max chlorid (ppm):200 max sulphate (ppm):200 max ironsalt(ppm):20 max

Minimum Order: 16 pieces

Corn Starch is mainly used food ingredients additive for vermicalli, noodle, biscuit,contant food, textile and papermaking industrial. our main specificiation is: Protein: 0.35pct max Moisture: 14pct max Fat: 0.2pct max Ash: 0.15pct max whiteness: 90pct min SO2: 30ppm max PH: 5.8-6.5 1. corn starch is usually used to produce the high maltose syrup, high fructose syrup, maltodextrin , etc. 2. corn starch is used in the modified starch for producing of papermaking and chemical industry, etc. 3. corn starch is used in the fermented industry and produce monosodium glutamate, citric acid, etc 4. other industries, such as metallurgy, casting , etc.

Minimum Order: 20 square metres

Maltitol liquid (powder) Is mainly used food additive, drink ingredient dditive,etc.. Appearance: liquid ( White crystal powder) Oder: oderless (oderless) Purity of dextrose: 50% (98% min) Sortibol content: 8% max (0) Moisture: 32 %max (1.0%) Reducing Sugar (5): 1.3 (0.1) Chloride (%):50 (50) Sulphate (%):100 (100)

Minimum Order: 20 square metres

Maltodextrin is mainly used food additive, and drink ingredient additive our main specificiation is: Maltodextin DE10-15/15-20 Moisture:6% max; HP:4.0-6.0 Ash:0.6% max Color (ml):91 max the particle size: 10 mm (pass 60 mesh) Maltitol liquid (powder) Appearance: liquid ( White crystal powder) Oder: oderless (oderless) Purity of dextrose: 50% (98% min) Sortibol content: 8% max (0) Moisture: 32 %max (1.0%) Reducing Sugar (5): 1.3 (0.1) Chloride (%):50 (50) Sulphate (%):100 (100)

Minimum Order: 20 square metres

Glucose syrup is mainly used food additive, beer and drink ingredient additive our main specificiation is: Appearance: liquid Dry solid content: 75%,80%,82%,85% DE: 40-42,45-48,50-60. Moisture:12% max;

1. Allulose as a new type of sweetener, the advantages compared with other similar sweeteners as following: A. In taste, Allulose is the closest to sucrose, about 70% sweetness of sucrose, but its calories are far lower than sucrose, nearly zero calories (allulose calorie value per gram is about 0.2-0.4 calories, 3.89 calories per gram of sucrose) for obesity and diabetes patients, its a ideal substitute for sucrose. It has the characteristics of safety, soft and delicate taste, mild sweetness, no bad taste during use, and no limit on the amount of addition; B, Allulose is one of the few sugar substitutes that can produce a Maillard reaction, so it can be used in baked food fields that require high-temperature reactions. C. In terms of health, Allulose hardly metabolizes and provides no heat after being absorbed by the intestine. At the same time, Allulose acts on the receptors of these brain regions through the release of GLP-1 (glucagon- like peptide-1), which ultimately leads to decreased appetite and enhanced satiation, and can also reduce the absorption rate of glucose, fructose and other sugars in the small intestine. Thereby reducing the accumulation of body fat. D. Allulose is a weak inhibitor of α-glucosidase, α-amylase, maltase and sucrase, which can inhibit the metabolism of starch and disaccharides in the gastrointestinal tract, and inhibit the rise of blood sugar by protecting pancreatic beta cells, with potential anti-hyperglycemia effect. Therefore, Allulose can help increase insulin sensitivity and reduce the risk of type 2 diabetes. E, in addition, since it does not lower the PH in the mouth and does not increase the risk of dental caries, the use of allulose can reduce dental caries. 2. Allulose is mainly used in table sugar, beverages, candy, milk, energy bars, ice cream and other products, about 55% for food, 37% for drinks, and a small part for medicine. 3. Due to the advantages and special functions of Allulose, which is evaluated as the most potential sucrose substitute by the US Food Navigation network, aloxulose is becoming one of the preferred sweeteners for food and beverage NPD in the United States at a leap speed, and the industry predicts that Allulose will become the next popular natural sweetener sweeping the world after stevia and erythritol. With the increasing demand for sugar-free beverages in the market, Allulose may become a tipping point for beverage manufacturers to upgrade their iterative products. 4. For beverage customers, they are also very concerned about the acid-heat stability. The acid-heat stability data of Allulose compared with sucrose.

Minimum Order: 20 square metres

RBDW corn oil spec.: FFA (as oleic) 0.1% maximun M&I 0.1% maximun. Peroxide Value 2 max. Color 5 1/4" Lovibond cell 2.5 Red 25Yellow maximun. Cold Test 5 hours Pass Iodine Value (Wijs) 103 - 128 Saponification Value 187 - 193 Unsaponification Matter 2 % maximum Refractive index:1465 - 1.468(at 400c)

Minimum Order: 21 tons

Sorbitol is made from purified glucose as sweetener material via concentrating, hydrogenation and refining.It can help fructose metabolization in human body after oxidized into fructose. it mainly be used as sweetener and daily chemical, food and pharma industries, such as toothpaste, cosmetics, candies, icecreams and biscuits.

Minimum Order: 22

At Huafeng Mold, we understand that every chocolate brand needs molds that are just as unique as their creations. With over 30 years of precision mold manufacturing experience, we help more than 500 brands worldwide bring their chocolate ideas to life — from simple shapes to intricate 3D masterpieces. Our Customization Dimensions Our customization service covers every detail you can imagine: Branded Molds with Logo Engraving: Create exclusive brand molds featuring your company logo, signature, or pattern for premium presentation. Complex 3D Chocolate Shapes: Transform any 2D sketch or concept into a stunning 3D chocolate shape, including figures, animals, or themed designs. Functional & Structural Customization: Add features such as magnetic locking systems, multi-part cavities, or injection channels for precise chocolate forming.

As a professional chocolate mold manufacturer, we provide one of the most comprehensive inventories of Polycarbonate chocolate molds available on the market today. Whether you are a large-scale chocolate producer or an artisan chocolatier, our stock molds are designed to deliver both creativity and production efficiency. With dozens of ready-to-ship models, HF ensures that your chocolate production never needs to wait for tooling or design lead times. Product Advantages Premium Polycarbonate Material: Made from 100% food-grade, BPA-free polycarbonate, our molds feature high transparency and durability, allowing for easy monitoring during the production process. Perfect Surface Finish: The ultra-smooth surface ensures mirror-gloss chocolates with no bubbles or residue. Durability & Stability: Resistant to high and low temperatures (-40°C to +120°C), suitable for continuous daily use in industrial settings.

Minimum Order: 4000

Yulin Enzyme Technology: Bio-enzymatic Solution for Dough Stability Improvement - 20 Years of Flour System Research Evidence As an ISO certified supplier of bread improvers in 12 countries worldwide, Yulin has solved dough stability challenges for 764 industrial bakery companies through enzyme directed modification technology. All data in the following content is from third-party laboratory verification (SGS Report No. YLN-DS2309- 0281), ensuring traceable and verifiable information. Yulin core enzyme preparation technical parameters and mechanism of action 1. Double oxidase system (Patent No. ZL202310892345.6) Composition: Glucose oxidase (5000U/g) + Hexose oxidase (3000U/g). Functions: Glucose oxidase (5000U/g) Strengthens disulfide bonds by generating H₂O₂, increasing gluten modulus of elasticity (G') to 2,800 Pa (control 1,600 Pa). Suitable for high proportion rye/whole wheat flour (ash >1.2%) 2. Anti-freezing protein-enzyme complex Innovation: Co-immobilization of ice nucleation inhibiting protein with lipase enzyme Properties. -Yeast survival rate of 92% after 90 days of storage at 25℃. Loss of dough extensibility <8% after thawing 3. Smart Amylase Controlled Release Technology Action curve. 40% activity at mixing stage → 70% at rising stage → 100% before baking Advantage: Precise control of starch pasting degree (DSC measurement peak temperature from 68℃ → 72℃)

Navigating the Baking Industry’s Biggest Challenges: Yulin’s Science-Backed Solutions​ The global baking industry faces unprecedented pressures—from volatile ingredient costs to shifting consumer demands. As a trusted partner to industrial bakeries in 30+ countries, Yulin delivers ​precision enzyme technologies​ that solve operational bottlenecks while future-proofing production systems. Here’s how we’re reshaping modern baking economics: ​4 Critical Baking Industry Pain Points & Our Innovations​ ​1. Rising Energy Costs in Bulk Fermentation​ Industry Reality: 38% of bakeries report energy bills consuming >15% of production costs (2023 IBI Report) Conventional dough systems require 2-3hr fermentation at 30-35°C Yulin’s Breakthrough: ​RapidRise Enzyme Complex​ Cuts fermentation time by 50% through accelerated gluten maturation Reduces proofing chamber energy use by 180 kWh/ton of dough Case Study: A Chinese bun producer saved €74,000 annually in gas/electricity