Bread preservative,China ZhaoLong price supplier

Bread Compound preservative agent

Description

Composition of product

The preservative agent adopts the special preservative enzymes,which is the lastest development and has the international patent from AB enzymes company in Gemany. It has good effect for bread preservative. It is made by matching Glycery Monolaurate and Dehydroacetic acid, and adopting microcapsule technology. It is applicable to fermentation products(all kinds of bread, steamed stuffed bun and steamed bread).

Features

1. It has no effect on churning and fermentation of the dough;
2. Good baking effect, better stand upright and good volume;
3. Fine and smooth bread structure,better taste
4. Good preservative effect,gain higher economic effectiveness

Additive amount

1. Dosage in winter: According to the amount of food,the additive amount is 800ppm. Best effect should be determined by trials.
2. Dosage in summer: According to the amount of food,the additive amount is 1000ppm. Best effect should be determined by trials.

Application Method

1. Fast fermentation method,mix it in the water,then churn together with other raw materials

2.Sponge dough method(two stage fermentation method), mix with the flour,then churn directly

Packing

5kgX2bags/ctn,1kgX10bags/ctn

Storage and Shelf life

The improver should be stored in a cool, dry and ventilated warehouse, prevent heat or sun exposure, with no poisonous and harmful substance mixed storage. The shelf life is 18 months.

Standard No.Q/ZHL 0005-2010

Food sanitation license No.Guangdong health food certificate{2004} No.0000A00329