| ≥1 piece |
Noddle Flour Improver
1,improving crumb structure
2,Better water retaining capacity
3,improving flavor and taste
Zhaolong Noodle 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 sodium polyacrylate from Japan company, phosphate, edible enzymes, edible Corn Starch and other edible raw material. It can make the products good taste and boilproof. It is suitable for noodle factory to improve the quality of noodle and for flour mill to confected special flour of noodle and dumpling.
Features
| Dough Stage | Stewing Process Stage |
| Increase the steady time of the dough | Better water retaining capacity |
| Improve the scalability of the dough | Obviously improve rehydration property |
| Reduce spots and make the color pure white | Reduce rough selvedge, smooth the surface |
| Lengthen protecting color time | Strengthen the property of boilproof and resistant foam |
Additive amount
100-200g improver for 100kg wheat flour.
Usage: For flour mill , with powder feeder evenly to add in milling process,or add when mixing flour.
For noodle factory, dissolve this improver in water for use.
Packing
10kgX5bags/drum，5kgX4bags/carton，25kg/bag
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.
| Place of Origin: Guangdong China (Mainland) | Type: Acidity Regulators, Antioxidants, Enzyme ... | Brand Name: ZhaoLong |