Bread improver
Significantly enhance the dough’s ability to hold gas and wake up, so that the dough surface is smooth, the texture is fine, the oven swelling is good, and the freshness life and shelf life of the bread are obviously extended.
1. Improve the rheological properties of dough, enhance its operational and machining properties (such as resistance to impact and prevention of collapse before and after being put into the furnace).
2. Improve the rapid expansion of the furnace to make the crown stand upright and full.
3. Significantly increase the volume of the finished product by 30-100% (depending on specific powder quality and formula).
4. Improve the internal organizational structure of the finished product to make it uniform, fine, white, and well layered.
5. Improve the taste, making the bread chewy and sweet.
6. Improve the water holding capacity of bread, delay the aging of finished products, and extend the shelf life.
20Kg/carton(5Kg*4bags,or 20Kg/bag)
Mix with flour evenly and directly.
0.3-1%.It is recommended to determine the optimal dosage through baking experiments according to the quality requirements of the product.
Used in wheat flour and related products.
Store in cool, dry and ventilated place.The shelf life is 12 months.
GB26687-2011
Weifang Huasui Agricultural Development Co., Ltd.
Add.: No.1566 Yinfeng Rd., Jincheng Community, Xincheng Str., High Tech. District, Weifang City, 261061, P.R.China
Tel/Whatsapp:+86-134 7532 8927
