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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:

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

②Mix water and above dry ingredients, whip until melt

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

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

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

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 have made major breakthroughs in the innovation of our Diacetyl Tartaric Acid Esters of Mono and Diglycerides Datem E472e with ISO, Fssc, Kosher, Halal Certificate and strengthened our core competitiveness through a two-wheel drive of management innovation and technological innovation. In the current fierce competition market, we have enough competitiveness in terms of professional production, advanced and reasonable design and manufacturing, excellent process equipment, quality concept of paying equal attention to appearance and interior, sales price and technical service level. The customer satisfaction is our primary goal.

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