S800 Lipase enzyme food grade food additive enzyme powder bread improver for baking
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- Supplier: Foshan Ceng Gao Food Co. Ltd.
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Product Overview
Description
Products Description
As a baker , it is hard to deal with two things during the making process.
One is the quality of flour.The baker cannot control the quality of flour,Only by controlling the production process that is adding improver.It can improver the stability of the production process and the quality of bread.
The other one is the aging of wheat starch. After bread is taken our from the oven ,starch will begin its aging process ,that is bread hardens and has dregs.Chinese pasta,such as steamed stuffed bun and steamed bun ,will also face the problem of fast aging,toughness and rough structure.
All these factors will affect the quality of flour product.In order to solve these problems,many bakers will choose bread improver.
The other one is the aging of wheat starch. After bread is taken our from the oven ,starch will begin its aging process ,that is bread hardens and has dregs.Chinese pasta,such as steamed stuffed bun and steamed bun ,will also face the problem of fast aging,toughness and rough structure.
All these factors will affect the quality of flour product.In order to solve these problems,many bakers will choose bread improver.
The direct effect of bread improver:
Firstly,bread improver can effectively improver the stablility of dough during the production process,such as improving the anti-stirring property and the stability of dough in the fermentation process.
Secondly,the improver can improver the heating expansion of the dough mainly in the volume of the finished product ,and improver the uniformity of the internatl structure of the finished product.
Thirdly,the improver can keep the soft property of finished product for a long time ,that is ,delaying the retrogradation of starch and so on.
Secondly,the improver can improver the heating expansion of the dough mainly in the volume of the finished product ,and improver the uniformity of the internatl structure of the finished product.
Thirdly,the improver can keep the soft property of finished product for a long time ,that is ,delaying the retrogradation of starch and so on.
Specific performance on bread:
1.increase the volume(expansion in the oven)
2.Deepen the surface colour of bread
3.Improve the stability of dough
4.Mechanical operability of dough
5.Anti-aging(extend the shelf life)
6.The softness of bread tissue
7.Improve the crispy degree of bread surface(particularly refer to french bread)
2.Deepen the surface colour of bread
3.Improve the stability of dough
4.Mechanical operability of dough
5.Anti-aging(extend the shelf life)
6.The softness of bread tissue
7.Improve the crispy degree of bread surface(particularly refer to french bread)
Specification
Item | Spectfication | ||||||
Name | Bread Improver | ||||||
Model Number | S800 | ||||||
Appearance | White to little yellow powder | ||||||
Brand Name | Double Star Baker | ||||||
Certification | HALAL, ISO, MSDS, COA, CO | ||||||
Grade | Food Grade | ||||||
Supply Type | OEM/ODM | ||||||
Type | Food Ingredients | ||||||
Usage | Bakery Industry | ||||||
Packing Size | 1KG, 5KG, 25KG | ||||||
Packaging | Bag, Can, Carton, Drum | ||||||
As, mg/kg | ＜0.2 | ||||||
Pb, mg/kg | ＜0.2 | ||||||
Min. Order | 2000KGS | ||||||
Application | For all types of dough fermenting with yeast | ||||||
Products & Packaging
Package | Net WT/Carton | 20GP can be load | ||||||
1KG*10BAG/CTN | 10KG | 14TON | ||||||
10KG | 10KG | 15TON | ||||||
25KG*1BAG | 25KG | 15TON | ||||||
OTHER PACKAGE CAN BE CUSTOMIZED.
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