Bread and Cake Improver Sodium Srearoyl Lactylate (SSL)

Bread and Cake Improver Sodium Srearoyl Lactylate (SSL)

Bread improvers are generally compound food additives composed of emulsifiers, oxidants, enzyme preparations, inorganic salts and fillers, which are used in bread making

Product Introduction

We take technology as a means to develop and update equipment, so that our Probiotic, Probiotic Powder Kosher Halal, alkalized Cocoa Powder Kosher Halal continue to improve and progress. Our company will make continuous efforts in scientific and technological innovation and brand building. We respect talents and insist on taking scientific and technological talents as the main force of the enterprise. We gather innovative elements, create an innovative atmosphere and improve the innovation encouragement mechanism in order to promote the sustainable and healthy development of the company. We would love to provide you with further information.

Bread Improver


FUNCTION:

Increase volume Improve Texture Improve Mouthfeel Give steady yeast function

A bread improver is a coherent, balanced combination of baking ingredients chosen from among various manufacturing aids and raw ingredients (both cereal-based and other), mixed together in an appropriate formula.


Composition:

Ascorbic Acid/Alpha-amylaze/Compound enzyme/Calcium sulphate/Emulsifier


Dosage:

0.3-0.5% of the flour weight


Chemsino 500 in Tin bread:

01


①Mix dry ingredients (flour, powder flavor yeast,sugar, preservatives and Chemsino500) evenly for later use;

02


②Mix water and above dry ingredients, whip until melt


03


③Pour above material into dough mixer and Press the dough until elastic and knead ;

04


④Divide dough into 100g per pieces and put each four pieces in a tin;


05

⑤ Put them in fermentation with temperature: 38-40°C; humidity: 75-80 percent;

06

⑥ Put them into oven and then bake


 

SHELF LIFE:

12 month


PACKING:

1kgs/bag ;10kgs/carton or 20kgs/carton


STORAGE&TRANSPORTATION:

Dry and ventilated environment at temperature below Max.30°C

14.5mts for one 20GP container without Pallets

We continue to enhance our ability in scientific research and technological development, and intensify the development, introduction and promotion of new technologies and Bread and Cake Improver Sodium Srearoyl Lactylate (SSL). Our company is constantly innovating new products to meet the different needs of customers and our products are sold overseas. Our company has a variety of equipment, modern factories, digital management, leading the international cutting-edge technology, to develop the industry's international brand.

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