Bread Emulsifier (Bread emulsifying moistruizing cream)

Bread Emulsifier (Bread emulsifying moistruizing cream) has a significant effect on increasing brea volume, improving bread structure, and extending the shelf lift. Prevent the product harden in low temperature environment, can maintain a semi-fluid shape, the paste is smooth.

Application:  

Used in Bread and Toast products.

Features

(1) It can make the bread soft and delicious for 72 hours. (Even after 2-3 days, it still tastes soft and the elasticity of eating is not reduced.)

(2) It can increase bread volume and improve bread texture.

(3) High and new technology can effectively maintain the fragrance ingredients, and the fragrance will last after baking.

(4) The temperature adapts to a wide range, and it will not harden in a low temperature environment.

(5) It can improve the dough processing performance and the degree of fermentation.

Package:

5KG/ barrel

20kg/barrel