This product has the core advantages of good emulsifying and stabilizing effect, improving dough strength and bread volume, reducing food aging speed, low price and wide application range. It has good compatibility with other food additives, and can be widely used in various pasta and baked food processing scenarios. Compared with traditional dough improvers, it has more stable effects and lower production costs, which is suitable for large-scale food processing enterprises.
The product meets the national food safety standard GB 25530-2010. The acid value is between 60 and 80mgKOH/g, and the iodine value is no more than 3.0gI2/100g. The moisture content is no more than 3.0%, and the heavy metal content (calculated as Pb) is no more than 2mg/kg. The total plate count is no more than 1000CFU/g, and the active ingredient content is not less than 95%. The appearance is white to light beige powder or flakes, and the standard packaging is 25kg per cardboard drum with FDA GRAS and EFSA approved certifications. The shelf life is 24 months when stored in a cool and dry place.
This product is mainly applicable to bread, steamed bread, noodles, pastries and frozen food. It is suitable for pasta processing enterprises, baked food manufacturers, frozen food processing plants and catering service enterprises. It can improve the texture, volume and shelf life of pasta products, and meet the needs of consumers for delicious and durable food.
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