Master-Chu Soft's Bread Improver Bakery Ingredients for Bread/Cake/Pastry 1kg
Food Additive
Bakery Ingredients
Make the Bread softer. Good moisture retention capacity. Suitable for all kinds of bread, especially good for toast. Make the Bread softer. Good moisture retention capacity. Suitable for all kinds of bread, especially good for toast.
Bakery ingredients
soft's BREAD IMPROVER
1. Character:
*Make the bread softer
*Good moisture retention capacity.
*Suitable for all kinds of bread, especially good for toast
2. Ingredients: glucose, calcium carbonate, edible starch, glycerol monostearate, sodium stearoy lactylate, microcrystalline cellulose, amylase, xylanase, vitamin C.
3. Dosage: 0.2%~1% of flour amount
4. Method of use: Blend with flour
5. Shelf life: 24 months
6. Storage: keep in a cool and dry place. Avoid sunlight.
7. Package: 1kg/tin
The perfect daily bread, the multigrain bread is made with 100% wholesome ingredients, and no added maida. Engrained with four different grains sesame, flax, pumpkin, and sunflower seeds, the multigrain bread is made without any added preservatives or chemicals, and packed using a special packaging technology that retains its oven-baked freshness.
Plain Breadsticks
Rich flavor for all those moments you need a mini meal in the moment! The unsurpassed Buday Ovas taste.
Nutritional value: Dietary fiber, vitamin B. Buday Ova plain breadsticks perfectly accompany a platter with olives and tomato but also soups or salads: the ideal solution for evenings with friends!
Bread cooler
Temperature: room temperature
Why cool bread?
1. The bread crust just came out of the oven is hard outside� and soft inside. At this time, the packaging will easily damage the bread crust and damage the bread tissue.
2. The temperature of the freshly baked bread is high. When it is cold after packaging, the water vapor will condense, which may lead to quality deterioration, including microbial contamination and water infiltration of the bread tissue.
During the cooling process of the bread, the temperature gradually decreases, the outer skin cools down quickly, and the inner skin cools down slowly, forming a temperature gradient difference. As the internal heat spreads outward, the water is also continuously lost, and about 1% ~ 3.5% is lost at this time, and it is cooled until Can be packed at room temperature.
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