Product Overview

The Purple sweet potato cake is a high-density carbohydrate source engineered for meal replacement and low-glycemic retail channels. The physical structure features a 1:9 crust-to-filling ratio, utilizing a concentrated root vegetable matrix of purple sweet potato and taro. The sweetening system is calibrated with Maltitol Syrup and Trehalose, registering 0g of sucrose under GB 5009.8 laboratory testing. Processed via low-temperature roasting, the unit contains zero trans fatty acids and functions as a clean-label bakery product for strict procurement standards.

Technical & Formulation Specifications

TUnadulterated Root Vegetable Matrix

The internal paste excludes low-cost white kidney bean fillers. The exact composition of yam and taro maintains specific raw-material viscosity and ensures accurate dietary fiber output.

1:9 Structural Engineering

Automated molding achieves a 5g low-gluten wheat crust enclosing a 45g filling payload. This maximizes the volume-to-envelope ratio required for high-satiety dietary applications.

Zero-Sucrose Verification

The substitution of white sugar with Maltitol and Trehalose yields a functional sweetness index of 2-3/10. This maintains metabolic compliance for diabetic-friendly and low-sugar market segments.

Thermal Stabilization

Constant-temperature non-fried roasting controls the water activity (Aw) of the high-moisture paste.

Technical Specifications

Parameter	Specification Details
Product ID	50g Purple Sweet Potato & Taro Cake
Unit Weight	50g (Individual sealed pouch)
Crust Composition	Low-Gluten Wheat Flour, Refined Corn Oil
Core Composition	Steamed Purple Sweet Potato, Taro Root Puree
Sweetener Matrix	Maltitol Syrup, Trehalose
Sucrose Index	0% (Tested via GB 5009.8-2016)
Caloric Management	Low-calorie output per unit / High Satiety

Purple sweet potato cake Manufacturer

Supply Chain & B2B Integration

Export MAP Integration

For international transit exceeding 15 days, Modified Atmosphere Packaging (MAP) and oxygen scavenger inserts are applied to maintain structural and microbial integrity without chemical preservatives.

Automated Volume Consistency

Manufactured in ISO 22000 and HACCP certified facilities. Automated processing lines ensure the 50g unit mass deviation remains within ± 2g across bulk pallet orders.

OEM Formulation Adjustments

Factory R&D protocols support precise adjustments to moisture content (Aw) and the sweetness index based on the importer's specific metabolic market requirements.

Input Traceability

Full Certificate of Analysis (COA) is provided for all raw material inputs, satisfying clean-label compliance audits for global distribution.

FAQ

Q1: What validates the "Sucrose-Free" specification?

A: Sucrose absence is certified via the GB 5009.8-2016 (Method 1) laboratory testing standard. The test report confirms sucrose levels remain below the minimum detectable threshold.

Q2: Why specify a "Bean-Free" filling formulation?

A: Legume-based fillers alter moisture retention and dilute the specific flavor compounds of taro. A 100% root vegetable paste maintains material integrity, meeting the requirements of buyers auditing ingredient lists for purity.

Q3: What is the mechanical reason for the crust's high flaking rate?

A: Achieving the 1:9 ratio requires the wheat crust to be rolled to a minimal thickness. The low-gluten matrix required for non-yeast baking results in low tensile strength and high flakiness. Shedding during handling is a physical characteristic of this formulation. Palletized transit is required.

Hot Tags: purple sweet potato cake, China purple sweet potato cake manufacturers, suppliers, factory