Steamed bread flour modifier,China haivli price supplier

Steamed bread flour modifier

Haivli Company’s steamed bread flour modifier is remixed by taking fungal α-amylase and vitamin C as principal part, and taking Corn Starch and calcium phosphate as extending agent, which is mainly used for producing of steamed bread.

1 Action and Function

Haivli Company’s steamed bread flour modifier can improve the volume and whiteness of steamed bread, meanwhile, improve color and luster of surface, refine the internal organizational structure of steamed bread, and prolong the shelf life of steamed bread.

2 Technical indicators

Physical appearance, white, fine, high fluency powder

Moisture,%                                             ≤8.0

Fineness degree(Through 100μm 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 Product Description

Hygienic license,No. 001 of YWSTZ (1999)

Standard, Q/ZHS 001-2008

Packing specifications,20kg/box (2.5 kg×8 bags)

Storage conditions  Store in a cool, dry and draughty place, avoid sunlight, damp and high temperature more than 40°C and sealed storage.

Application range  Various types of  Steamed bread,  Steamed  tailored flour

Usage amount,the usage amount in flour is about 0.5g/kg flour.

Usage,Evenly add this product into Wheat Flour according to the level of use with Ingredient feeder.

Shelf life,12 months