chemical food additive(bread improver)

The Tianxiacang bread flour ameliorant is made by our excellent R & D personnel. The formulas is on the basis of at home and abroad, it was the first use of German imports, the current domestic production of bread recognized as the most suitable compound enzyme preparation, combined with a variety of enzymes, emulsifiers and other high-quality materials produced by trial and error. use the grade materials permitted by China Food Additives Standardization Commission as well the World Health Organization.(WHO). Ingredients and appearance Ingredients: corn starch, α-amylase, tricalcium phosphate, stearyl lactate. Smooth appearance of a good dry white or light yellow powder.Functions and usage: The function of the dough: 1, strengthen gluten, conditioning gluten network structure; 2 improve the dough rheology; 3 improve the operational performance of dough; 4 improve the dough's water absorption The function of bread: 1, increase the volume of bread 30 50%; 2, improve the furnace acute expansion, making the crown-shaped erect full; 3, improve skin luster bread; 4, increase dough strength, make dough easy to weaken; 5, prevent the collapse into the furnace before and after the frame; 6, improve the internal structure of bread, so that the internal structure of dense, bright, white 7, improve the taste, so that bread tendons Road, sweet 8, extend the shelf-life 9, increase the refined product yieldPerformance standard:Q/ZTXC 008s-2009Specification model and application The tianxiacang brand flour ameliorant is according to different regions and different quality of flour corresponding models, it can also be provided according to the base flour milling enterprises preparing special formula.Usage Method: When using in the flour mill, can be added by micro-powder feeder in a suitable position of total powder road, also add in the blending.When using in the noodle shop or food factory, should be evenly added in the ingredients, fully mixing, and then modulate the dough. Additives: For different requirements of different grades of flour, as well as recommended adding amount of 0.5∼2. Storage condition: Sealed store in cool, dry, ventilate placePeriod: 12months, it may be used after retest to be qualified though overdue.