Yihao Classroom
The characteristics and functions of bread improver
Bread improver is a kind of auxiliary material for producing bread which is compounded by enzyme preparation, emulsifier and strong gluten. Simply put, bread improver is a baking material used in bread making to promote bread softness and increase bread bake elasticity, and effectively delay bread aging and extend shelf life.
In order to allow consumers to better understand and use bread improvers, the following introduces the characteristics and functions of bread improvers on the market.
1. Yeast companion bread improver
Features:
1. Improve the bread tissue. The excellent compatibility of enzyme preparations and emulsifiers can make the bread softer and more delicate.
2. Increase bread volume and shorten bread fermentation time;
3. The gluten can be fully expanded, which is more conducive to the mechanized production of bread;
4. Low dosage and highly concentrated formula.
Scope of application: used for breads with long shelf life and softness, especially various sweet breads.
2. A500 Bread Improver
Features: Less dosage, can promote the expansion of gluten, increase bread volume, improve bread tissue, and improve the stability of dough fermentation.
Scope of application: suitable for all kinds of dough fermented by yeast.
3. T-1 Bread Improver
Features: Strengthen gluten, improve the water absorption of the dough, increase the volume of bread, economical and efficient.
Scope of application: Suitable for all kinds of yeast fermented dough, especially flour with insufficient gluten, which can effectively expand gluten.
Fourth, a good partner bread improver
Features: Economical and practical, unique bread improver formula, saving bread production cost.
Scope of application: suitable for all kinds of dough fermented by yeast. Large scientific research strength and advanced production technology ensure that it is safe and efficient, which is unmatched by many low-priced, unnamed modifiers on the market.
In order to allow consumers to better understand and use bread improvers, the following introduces the characteristics and functions of bread improvers on the market.
1. Yeast companion bread improver
Features:
1. Improve the bread tissue. The excellent compatibility of enzyme preparations and emulsifiers can make the bread softer and more delicate.
2. Increase bread volume and shorten bread fermentation time;
3. The gluten can be fully expanded, which is more conducive to the mechanized production of bread;
4. Low dosage and highly concentrated formula.
Scope of application: used for breads with long shelf life and softness, especially various sweet breads.
2. A500 Bread Improver
Features: Less dosage, can promote the expansion of gluten, increase bread volume, improve bread tissue, and improve the stability of dough fermentation.
Scope of application: suitable for all kinds of dough fermented by yeast.
3. T-1 Bread Improver
Features: Strengthen gluten, improve the water absorption of the dough, increase the volume of bread, economical and efficient.
Scope of application: Suitable for all kinds of yeast fermented dough, especially flour with insufficient gluten, which can effectively expand gluten.
Fourth, a good partner bread improver
Features: Economical and practical, unique bread improver formula, saving bread production cost.
Scope of application: suitable for all kinds of dough fermented by yeast.
Latest developments
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Shandong Yihao Food Co., Ltd
Telephone:86-531-86933666
Fax:86-531-86937666
Mailbox:yihaoyouzhi@163.com
Website:www.yihaoyouzhi.com
Address: Daqiao Economic Development Zone, Tianqiao District, Jinan City (Yihao Food Industrial Park)