Haivli-Modifier Of Special Steamed Bread Flour

Haivli-Modifier of Special Steamed Bread Flour Haivli Company's special steamed bread flour modifier is a compound food additive taking compound enzyme preparation and vitamin C as principal part and remixing with corn starch and calcium phosphate, etc., which is mainly used for improving the quality of steam boiling flour products. 1.Action and Function Haivli Company’s special steamed bread flour modifier can improve the whiteness and skin brightness of flour products, make the color and luster white and bright; meanwhile, increase the volume of steamed bread, refine the internal organizational structure of steamed bread, and prolong the shelf life of steamed bread. The flour mills can select, develop and produce flour for high grade steamed bread (refined flour for steamed bread and tailor-made flour for steamed bread), and high grade flour for steamed stuffed bun, etc. to increase the variety of flour and improve the grade of flour. 2.Technical indicators Physical Appearance: White,fine,high fluency powder Moisture,% ≤10.0Fineness degree(Through 165μm standard sieve,tailings),% ≤10.0 Heavy metal(as Pb),% ≤0.004 Arsenic(as As),% ≤0.0003 Description,Special specifications shall be made by negotiations. 3.Descriptions of Haivli-Diluted Benzoyl Peroxide Hygienic license,No. 001 of YWSTZ (1999) Standard,Q/ZHS 001-2008 Packing specifications,20kg/box (2.5 kg×8bags) Application range,Various types of Steamed bread, Steamed tailored flour Usage,Evenly add this product into wheat flour according to the level of use with Ingredient feeder. Shelf life,12 months