Steamed bread improver

Germany Muller has been dedicated in the flour modifier and roasted products for over 80 years, with its products applied all around the world. The company has specially developed new steamed bread modifier on the basis of the characteristics of Chinese wheat flour and Chinese equipment and process. The modifier is manufactured with high active compounded enzymic preparation and most advanced powder-mixing technology to keep efficiently the activity of active materials. The product enables steamed bread good mechanical performance and internal characteristics.
components：
- fungal amylase, hemicellulase, lipoxidase, compounded emulsifying agent, vitamin C, amylum
dosage：
50~80g/100kg flour
usage：
directly to flour
characteristics：
obviously improve the whiteness and surface lucency of steamed bread and other flour products.
enlarge the size by 10-20%.
obviously improve the strength of flour paste with good elasticity and forceful appearance.
effectively improve the expanding and operating performance of flour paste so as to increase the quality and stability of flour products.
Good resteaming performance and long fresh period
package：
25kg/carton（5×5kg）
storage：
Stored in cool, dry and ventilated places. The quality guarantee period is 12 months under the temperature of 25℃.