... wheat gluten (depending on gluten content of flour) to increase dough strength, viscoelasticity, extensibility and stability, keep gases generated in proofing ...
... in 25gUsingLow-sugar Instant active dry yeast applies to the dough with sugar content less than 7%, can’t be in ... condition.High-sugar Instant active dry yeast applies to the dough with sugar content more than 7%, can be in the ...
... a fragrance agent, viscous agents, moisturizing agents and the Quality Improver Publishing. Specification: ItemsSpecificationResultDescriptionA clourless or light yellow viscous liquid. With ...
1. Lipase improves flour and bread performance 2. Perfect the crumb structure Suntaq Lipase is made from a fungal strain through cultivation and extraction technique. It is mainly used in flour and baking processing. It does not have other side activities.This product is strictly in accordance with the FCC. It is usually used for flour improvement and can be directly used in improving quality of ...
... : In food i ndustry, it is used as leavening agent, dough regulator, buffer, modifier, solidification agent, nutritional su Specifications1.MonoDicalcium Phosphate ...
1.Stand Mixer with Stainless Steel Bowl 2.Two beaters for egg and cream 3.Ejector button for easy clean 1.7 Speeds provide plenty of option2.Powerful motor for all mixing purpose3.Ejector button for easy beater remove and clean4.Stand Mixer with Stainless Steel Bowl5.Two beaters for egg and cream6.Tow hook for mixing dough7.Voltage: 110-240V8.Frequency: 50-60Hz9.Power: 120W
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