Bread improvers
Compound Enzyme Preparation
Compound Enzyme Preparation M301
【The golden partner of quality bread】 #High cost performance#
- Features:
- 1. Shorten the whipping time of the cake batter, and enhance its stability and mechanical tolerance. Achieve the effects of foaming and emulsification, and increase the volume of the product.
- 2. Make the texture fine and give it a better mouthfeel.
- 3. Delay the retrogradation of starch and keep the texture of the cake soft.
- Specifications: 25kg/bag
- State: Powder
- Applications: cutted cakes, molded cakes
Compound Enzyme Preparation M101
【The golden partner of quality bread】 #Quality choice#
- Features:
- 1. To improve the batter stability
- 2. To shorten the proofing time
- 3. To enhance the batter expansion in the oven,to increase the bread volume and stiffness
- 4. To make the bread texture more even and delicate
- Specifications: 25kg/bag
- State: Powder
- Applications: cutted cakes, molded cakes
Compound Enzyme Preparation M102
【The golden partner of quality bread】 #Star product#
- Features:
- 1. To imrove bread texture and structure
- 2. To delay the starch aging of bread, fresh-keeping effect is good
- 3. To enhance the mechanical operability of dough
- Specifications: 25kg/bag
- State: Powder
- Applications: cutted cakes, molded cakes
Compound Enzyme Preparation M109
【The golden partner of quality bread】 #Upgraded type#
- Features:
- 1. To improve the mechanical operability of dough
- 2. To delay the starch aging of bread, fresh-keeping effect is good
- 3. Delay the retrogradation of starch and keep the texture of the cake soft.
- Specifications: 25kg/bag
- State: Powder
- Applications: cutted cakes, molded cakes
Compound Enzyme Preparation M360
【The golden partner of quality bread】 #High quality type#
The uniquely breakthrough third-generation compound bread improver
- Features:
- 1. Moist + Soft + Elastic [Upgraded Taste]
- 2. Delay the retrogradation of starch and keep the texture of the cake soft.
- Specifications: 25kg/bag
- State: Powder
- Applications: Bread
Compound Enzyme Preparation M361
【The golden partner of quality bread】 #Clean label#
The uniquely breakthrough third-generation compound bread improver
- Features:
- 1. Moist + Soft + Elastic [Upgraded Taste]
- 2. Its effect is equivalent to that of enzyme preparation+emulsifier [Dual Efficacy]
- 3. Clean label solution
- Specifications: 25kg/bag
- State: Powder
- Applications: Bread
Compound Emulsifier
Compound Emulsifier EO100
#High cost performance#
- Features:
- 1. Enhance the mechanical workability of the dough and improve the dough's stability.
- 2. Improve the softness of the bread and increase the elasticity during baking.
- 3. Delay the staling of the bread and extend its shelf life.
- Specifications: 18kg/bucket
- State: paste
- Applications: white bread, hand-ripped bread ect.
Compound Emulsifier DL500
#High cost performance#
- Features:
- 1. Improve the workability and mechanical tolerance of the dough.
- 2. Shorten the fermentation time of the bread and enhance production efficiency.
- 3. Enhance the elasticity of the bread during baking and increase the volume of the bread.
- 4. Retain moisture, keep the bread soft, resist starch retrogradation, and extend the shelf life.
- Specifications: 20kg/bucket
- State: paste
- Applications: white bread, hand-ripped bread ect.
Flavourings
Extra milk flavor powder
- Features:
- 1. Suitable for the flavor improvement of bread products, offering a rich and long-lasting milky aroma.
- 2. It contains milk enzymatic hydrolysis components and has a pure natural milk fragrance.
- 3. Resistant to baking and can retain its natural aroma.
- Specification: 4*5kg/carton
- State: powder
- Applications: Cakes, bread and pastries
Egg flavouring
- Features:
- 1. Highly concentrated with a natural and delicate fragrance.
- 2. Widely applicable and resistant to baking.
- Specification: 4*5kg/carton
- State: powder
- Applications: Cakes, bread and pastries
