Bread improver

Customization: Available

Appearance：

White or straw yellow powder.

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Character and application:

Make the dough touched soft, flexible, smooth, easy to operate; Can improve the proofing activity obviously, have the good expanding activity, the specific volume is increased about 40-70%, The bread inner structure is evenly, taste soft, and elasticity, the fresh life can be extended. Dissolve it in water or add it into the flour directly.

Improves dough stability, increases loaf volume, and keeps bread softer for longer.

Suitable for industrial bakeries and artisanal bread production.

Halal / Kosher / ISO certified available upon request.

Dosage:

The recommended adding amount: 0.3-0.5%.

Specification:

Item	Specification
Ash(%)	≤ 10
TOTAL PLATE COUNT (CFU/g)	≤ 1000
COLIFORMS	ABSENT IN 0.1g
SALMONELLA	ABSENT IN 25g
ARSENIC (As) (mg/kg)	≤ 3
LEAD (Pb) (mg/kg)	≤ 2
MERCURY (Hg) (mg/kg)	≤ 1
CADMIUM (Cd) (mg/kg)	≤ 1

Usage:

Mix with flour directly or melt in the water.

Packaging:

25kg/craft paper bag, 16mt in 20Ft container or 4*5bag in carton.

Cake Gel

D-sorbitol solution,water, glycerin monostearate, propylene glycol, sorbitan monostearate(Span 60), polyoxyethylene sorbitan monostearate (Tween 60), propylene glycol ester of fatty acid

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