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Compound seasoning—spice powder
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Product Description
Steamed Bun Companion
This product is primarily formulated from a variety of enzyme preparations and emulsifiers, carefully compounded with oxidizing agents and dough-strengthening agents. It is manufactured in strict compliance with the food additive hygiene standard GB2760—2011. It is a safe and highly effective dough-conditioning agent for steamed buns.
Product features: Enhances operational performance, effectively stabilizes the production process, and prevents machine and roller adhesion.
Effectively increase the whiteness of steamed buns through the rational application of enzyme preparations.
It has strong adaptability to flour and can handle flours of various qualities.
It imparts a finer texture to the product, effectively increases the volume of steamed buns, and boosts the product yield.
Bread improver
This product is meticulously formulated by carefully combining a variety of enzyme preparations, emulsifiers, oxidizing agents, and other active ingredients. It effectively improves flour through a series of physicochemical reactions with the flour itself, enabling bread to reach an ideal texture and endowing the final product with excellent quality. At the same time, this product provides excellent assistance in dough-processing operations, delivering comparable improvement effects to those achieved when potassium bromate is added.
Product features: Imparts a finer texture to the product and effectively increases bread volume.
Effectively enhances the dough's water absorption and promotes gluten development.
Effectively improves the oven expansion of bread, thereby increasing product yield.
Effectively improve the quality of bread production by optimizing the dough-pressing production process.
Effectively increases the softness of bread;
Effectively enhances the bread's resistance to aging.
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