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Home > Agriculture & Food > Food Additive > Food Preservatives > Do You Want Bread Improver For Bakery ?
Do You Want Bread Improver For Bakery ?
Negotiable
MOQ: 2 sets (Price negotiable depending on order volume and customization)
Key Specifications
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Business Type:
Trading Company
Year Established:
1993
Total Employees:
101 - 200 People
Payment & Shipping
Payment Methods:
Port of Shipment:
China
Delivery Detail:
7 days
Related Products
Model No.:Multi-functional style
Product Origin:China
Brand Name:VIVID, Yingu
Price Terms:FOB, CIF, CFR
Payment Terms:confirmed and irrevocable L/C at sight, T/T
Certification:ISO 9001, Kosger, HACCP
Description:This product is a kind of mixed food additive scientifically developed with starch, inorganic salt and compound enzyme preparations, which is particularly applicable to flavored bread, toast and Danish bread, and functions effectively in improving quality and will prove to be a good helper in making high-quality bread. Main characteristics: 1) Shorten leavening time and provide good dough handling and dough tolerance 2) Increase the dough volume 3) Be healthy without chemical oxidizer Direction: Directly blend with flour and other ingredients like yeast called for in recipes then follow the normal working procedure. Ingredients: starch, inorganic salt, ascorbic acid, enzyme preparation Storage: in dry and cool place avoiding heavy pressure Dosage: 0.3% of the flour weight Expiry date: 12 months after the producing date
Product Origin:China
Brand Name:VIVID, Yingu
Price Terms:FOB, CIF, CFR
Payment Terms:confirmed and irrevocable L/C at sight, T/T
Certification:ISO 9001, Kosger, HACCP
Description:This product is a kind of mixed food additive scientifically developed with starch, inorganic salt and compound enzyme preparations, which is particularly applicable to flavored bread, toast and Danish bread, and functions effectively in improving quality and will prove to be a good helper in making high-quality bread. Main characteristics: 1) Shorten leavening time and provide good dough handling and dough tolerance 2) Increase the dough volume 3) Be healthy without chemical oxidizer Direction: Directly blend with flour and other ingredients like yeast called for in recipes then follow the normal working procedure. Ingredients: starch, inorganic salt, ascorbic acid, enzyme preparation Storage: in dry and cool place avoiding heavy pressure Dosage: 0.3% of the flour weight Expiry date: 12 months after the producing date
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Business Type
Trading Company
Year Established
1993
Total Employees
101 - 200 People
Main Markets
North America, South America, Eastern Europe
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