Flour Improver

 【Function】

1、         Enhance protein binding power in flour

2、         The starch particles are combined with each other to disperse and permeate into the network structure of the protein

3、         Form dense dough with smooth surface to prevent soluble starch from seeping out.

4、         Increase water retention, keep water in the dough evenly, and improve the extensibility of the dough.

5、         The grease components in the raw materials are stably dispersed into the dough

【Limited use】

Noodle powder, bread powder, dumpling powder, biscuit powder, steamed stuffed bun powder, cake powder

【Dosage】0.3-0.5%

【Use method】Directly added into the raw materials and evenly added by a powder mixing system

【Storage and shelf life】

    Sealed in a dry place. The shelf life is 12 months.