flour product improver,China Dongtai price supplier

P ₂ O _{5  = 58.0---62.0%    PH = 8.0--9.0    Heavy Metal ≤0.001%   As ≤ 0.0003%}

_{used as water-conservative in flour product,improver the gluten strength,reduce the starch extractives,make the noodles more boilproof and preventing turbid soup,improve the noodle's viscoelasticity,stabilize the PH of the product,preventing the noodles browning,improver the smooth finish of the noodles,could prevent browning and keep product freshing,lengthen the shelf life of the products.}

_{1. commonly,we add this product according to the proportion of 0.15--0.3%.}

_{2.Blending this product with other food additives in the water,then add in the flour.}

_{Packing: in 25kgs polyethylene bags as line-r,and a plastic woven bag as the outer layer.}

_{Storage and transport: to be stored in a dry,ventilate and clean warehouse; valid for two years}