 |
10kg Bread Improver Powder Enlarget Bread Volume Delicate Tissue Structure And Bright Color
Product Details:
| Place of Origin: | CHINA |
| Brand Name: | CARDLO |
| Certification: | HALAL, ISO22000, Kosher |
Payment & Shipping Terms:
| Minimum Order Quantity: | 1 Ton |
|---|---|
| Price: | USD 4,000--4,500/ton FOB Port Guangzhou |
| Packaging Details: | 5kg/bag or 20kg/carton or 25kg/drum. |
| Delivery Time: | In 2 Weeks Upon Receiving L/C or Full Pre-Payment |
| Payment Terms: | L/C, T/T |
| Supply Ability: | 6,000 Tons Per Month |
|
Detail Information |
|||
| Appearance: | White Powder | Application: | Bakery Bread Emulsifier, Stabilizer, Improver |
|---|---|---|---|
| Packing: | 10kg/barrel 20kg/barrel5kg/bag Or 20kg/carton Or 25kg/drum. | Shelf-life: | 24 Months |
| Delivery: | In 2 Weeks Upon Received Full Pre-Payment | Sample: | Available Upon Request |
| Highlight: | 10kg Bread Improver,Bread Improver Delicate Tissue Structure |
||
Product Description
Bread Improver Powder Enlarget Bread Volume Delicate Tissue Structure And Bright Color
Bread Improver Powder
Bakery Bread Emulsifier
"Cardlo” Bread Emulsifier used in the production of bread with unique effects. The main functions are as follows:
1:Extend the aging of bread: Baked bread loses its brittleness over time, and the bread becomes hard when it is sliced. The flavor of the bread is weakened, and even completely loses the flavor it should have.
This is mainly because the starch in the bread gradually changes from an amorphous state to a crystalline state. As time goes by, the crystallization intensifies, resulting in obvious aging of the bread. Therefore, it can combine with starch granules to form a complex, slow down the crystallization rate of starch, thereby extend the aging process of bread and playing a role in this process.
2: Increase bread body: In addition to combining with starch, it can also combine with gluten protein to form a complex during the dough preparation process, which greatly improves the gluten strength, improves the internal structure of the dough, and improves the gas retention performance of the dough .
Therefore, during the fermentation process, the dough can retain more carbon dioxide gas without bursting the pores. Especially in the final proofing stage, the post-strength of the dough is stronger than that of ordinary dough. Ordinary height, when the bread dough enters the oven for about 4 to 5 minutes, the bread dough grows rapidly upwards. After the bread is baked, it comes out of the oven, and its volume shrinkage is extremely small after cooling. Practice has proved that stearoyl lactylate can increase the volume of bread.
3: Increase the water absorption of the dough: because the material can combine with water molecules. Therefore, the water absorption of the dough is increased, but the dough will not be too sticky. Generally, the water absorption can be increased by about 3%, thereby improving the yield of the product.
4: It can strengthen the dough: it complexes with the gluten protein in wheat flour, which can increase the stability and elasticity of gluten and strengthen the dough. It complexes with starch during bread baking and acts as a bread softener. Also increases the mechanical resistance of dough kneading.
This feature is extremely beneficial to the large-scale mechanization, automation and continuous operation of bread production. It can make the bread quality uniform and the dough not sticky. So this compound has the function of dough strengthening and dough softener.
