Steamed bread flour quality improver,China ZhaoLong price supplier

Steamed bread flour quality improver

Description

Composition of product

The improver is based on the applied technology support provided by German AB enzymes,which is carefully confected by many experiments.The main ingredients are edible enzymes,compound oxidant,emulsifier,edible Corn Starch and so on. It has advantage of high stability and good stewing effect.It is applicable to produce steamed bread ，steamed stuffed bun，steamed twisted roll and so on,and also steamed bread special flour.

Features

1. Obviously increase the volume, improve the whiteness of the steamed bread and brightness of the crust.
2. Improve the internal structure and make the interior of the steamed bread

white and soft.

3.  Well solve the shrink phenomenon which is easy to happen in steamed bread.

1.  Large application range, can well improve the steamed bread flour from different areas.

Additive amount 50-100g improver for 100kg wheat flour.

Usage

      For flour mill, with powder feeder evenly to add in milling process,or add when mixing the flour

      For steamed bread factory,add in the flour directly and fully mix in the production process.

Packing 5kgX4bags/ctn , 5kgX5bags/drum

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.

Remark Because the raw material and the manufacturer production technology from different areas are not the same,our company can confect special formula products according to your demand.

Standard No.Q/ZHL 0004-2009

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