Bread improver for the production of toast breads and buns which provides soft bite and overall eating quality.
Function :
i)Adjust the dough rheological property
ii)Improve the machinability and fermentation tolerance of the dough
iii)Improve volume
iv)Improve crumb structure, brightness and mouth feel
v)Extend shelf life
Cool, dry and dark conditions
730 days
Drum
0.5% - 1.0% based on flour weight
Mono and diglycerides of fatty acids, Xylanase, Glucose Oxidase, α-amylase, Soybean Flour, Corn Starch
0.5% - 1.0% based on flour weight
Mono and diglycerides of fatty acids, Xylanase, Glucose Oxidase, α-amylase, Soybean Flour, Corn Starch
