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Ingredients:Corn starch ,Glucose ,Diaccetyl tartarice acid monoglyceride ,Ascorbic Acid ,Tricalcium phosphate ,Xylanase ,Glucose Oxidase ,a-amylaseRange
application :for a variety of yeast dough for the Baker bread
product Features:
1.Improves fermentation stability and gluten of dough.
2.Increases expansibility of dough in the oven,makes bread full and smooth-skined.
3.Makes the internal texture and organization of bread more delicate,even and elastic.
4.Relieves quick water-loss of bread,slows starch aging and prolong length for preservation of
finished products .
