Ange Brand Improver for Mantou Slices

Improver
1.Improve the inner structure
2.To make the air hole be more evenly distributed.
3.Suitable for produce mantou slice

New mantou slice improver that can improve the inner structure of slices to make the air hole be more evenly distributed. The product is suitable for mid and small factories that produce mantou slices.

 

Features: It can improve the inner structure of slices to make the air hole more evenly distributed. Also it can enhance the processing ability of dough, fasten the forming of gluten; it provides the required nutrition for the growth of yeast; and improves the endurance and stability of yeast against over-fermentation.

 

Ingredients: Starch, soybean flour, soybean fiber, emulsifier, VC, fungal amylases and semi-cellulase.

 

Range of application: for all types of dough fermented with yeast, in particular the insufficient-gluten flour.

 

Instruction: Mix with flour first , and then add other ingredients and stir well.

 

Dosage: 100-300g improver for 100 kg flour.

 

Package: 5000g/bag

 

Preservation: seal it after use and keep it in dry and cool places.

 

Shelf life: 18 months