, and helps prevent the proteins from binding with water to create gluten. gluten = chewy. on the other hand, butter tends to create a lighter cake. when butter is creamed with sugar, air pockets form. when the water in butter evaporates, steam is released which is another reason a butter cake might...
evaporation home > about us > customer cases > evaporation & crystallization > t/h salt methanol four-effect evaporation recently, myande group signed a contract with hubei daya biological technologies co., ltd, by which myande will supply a t/h four-effect evaporation system for recovery of methanol containing...