Chinese bread improver multipurpose Yeast baking partner make bread material,Keep the bread soft

This product conditioning and oxidizing system that improves volume, grain structure and texture of breads. It is applicable in all types of dough mixing methods such as no-time dough and modified straight dough.Delay the aging of the bread and improve the texture of the bread.

ingredient:

Sodium stearyl lactate, sucrose fatty acid ester, calcium sulfate, monoglyceride fatty acid ester, sodium pyrophosphate, vitamin C, xylanase, glucose oxidase, a-amylase, edible corn starch, wheat gluten

Consumption range

All kinds of bread.

Edible method:

This product with the flour after sieving, and then mix with other materials can be.

Dosage:

According to the weight of ingredients flour, the recommended use of 0.3% to 0.5%

After unpacking  as soon as possible after use.