Special Effect Bread Improver,China Junfa Brand price supplier

1. Production performance: raw materials, enhanced resistance to mixing, the dough is smooth, soft, not sticky roller, to effectively shorten the fermentation time and increase resistance to proofing capabilities into the furnace has a good post-expansion effect.

2. Product performance: the internal exquisite, pore uniformity,the color of core of bread is white, soft, elastic, mellow taste, good taste, bulky, difficult to shrink after cooling, effectively extending the aging of bread cycle and shelf life.

3. Product characteristics: strong adaptability, not affecting the bread quality with slight fluctuations.

4. Usage: Mix the flour directly to dry after use.

5. Dosage: 0.3% the amount of flour  (plain flour, 0.4% -0.5% suggested)

6. Ingredients: emulsifiers, oxidizing agents, yeast nutrients, soybean powder.

7. Storage: Store in cool dry place sealed.

8. Specifications: 500g*20