| Customization: | Available |
|---|---|
| Certification: | GMP, HACCP |
| Shelf Life: | >12 Months |
|
Still deciding? Get samples of $ !
Request Sample
|
Suppliers with verified business licenses
Audited Supplier Audited by an independent third-party inspection agency
Bread emulsified moisturizing cream is processed by emulsifier produced by our own technology. It has a significant effect on increasing the volume of bread, improving the tissue of bread and prolonging the shelf life. The product will not harden in low temperature environment, can maintain semi fluid, smooth paste, and has good operation performance.
It is used in bread making (especially in square bags and toast).
Make bread soft and delicious for 72 hours. (Even after 2-3 days, the taste is still soft and the elasticity of food is not reduced.)
It can increase the volume of bread and improve the structure of bread.
High and new technology to effectively maintain the aroma components, after baking lasting fragrance.
Wide range of temperature adaptation, will not harden in low temperature environment.
Can improve the dough processing performance, improve the degree of fermentation.
| Name | Bread improve |
| Brand Name | OEM |
| Color | White |
| Odor | Slightly acidic taste |
| Standard | GB30616 |
| Dosage | 0.1-0.3% or choose the best quantity through test |
| The Main Ingredients | Ethyl vanilin, methyl vanilin, ethyl maitol, glucose, delta-Dodecalactone, gamma-Decanolactone, food flavors,etc. |
| Kindly Reminder | Do not mix with oxide and strong acidity |
| Compounding solution or adding directly when using, choose the best quantity through test. | |
){kind=link}