Mono- And Diglycerides Baking Bread Improver To Increase Volume

This product is a complex raising agent for bread based on dicalcium phosphate and mono- and diglycerides etc. as raw materials. It can be used in bread making process to strengthen the dough and increase volume.

Product characteristics and function:

1. Enlarge the size of bread and improve the structure.
2. Improve the appearance of bread.
3. Enable the mouth feel of bread to remain soft. Prolong shelf life of bread.

Appearance: powder

Color white or light grey

Adour odorless

Specification:

Arsenic (mg/kg) ≤ 2

Lead (mg/kg) ≤ 2

Salmonella (25k or 25ml) absent

Guangzhou Masson Technology Industry Co., Ltd. is a high-tech enterprise dedicated to the research and development, production, sales and technical services of food additives and food ingredients, and is the vice chairman of China Food Additives and Ingredients Association, participating in the drafting of many national standards for food safety. The company relies on a number of patents and food emulsifier production and application of key technologies, so that the monomer emulsifiers, emulsifiers, bakery ingredients, quality improvers, special fats and other series of products have been recognized by the market.