1. The problems facing by bread and pastry production.
2. The role of improver in the production of bread and steamed bun.
3. How to choose improver.
Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae published on Food Research International is mainly talking about what role do non-Saccharomyces yeasts play in wine making. It also has to mention that Xu Yinhu, senior engineer in wine and beer making of Angel Yeast Company made contributions to the shaping of this article and performed the experiments.
In order to test the effect of GroPro on promoting feed intake in aquaculture, the feed palatability research of GroPro by two-ball method trial in Carassius Auratus Gibelio was carried out by the cooperation Angel Animal Nutrition and Institute of Hydrobiology (IHB), Chinese Academy of Sciences (CAS) in 2016.
Rye Bread with Walnut and Grape is very popular in many Euro style bakeries. This bread is suitable for baking and selling at site or sold by 1 cm sliced pieces in package, the texture of which is very soft.
April, 28, 2018 By Guangxin Light lager is a light, refreshing beer style, with little malt character, little hop...
April, 20, 2018 By Guangxin Yeast is important and responsible for up to 60~80% of a beer’s flavour and aroma. In fact,...
Enzyme plays the most important and key role in the production of savoury flavor. Angel's complex enzyme MF101 and FF104 can break down meat quickly with less bitter taste hydrolysate, enhance the flavor and retain the characteristic flavor.
Microorganism fertilizer, product that contains specific living microorganism, is applied in agricultural production. It can increase the nutrients supply to plants, promote plant growth, improve farm products quality and agricultural ecological environment.
In recent years, wine making additives based on yeast derivatives have been widely used within the enological industry to improve wine fermentation and wine quality, includes inactive yeast, yeast autolysates, yeast extract, yeast cell walls and mannoproteins.
Since beginning of 2018 the novel food registration has changed in the EU. Yeast beta Glucan can be used in many food applications and creates a high value end product.
How to strengthen the gluten and improve dough moisture retention? How to increase dough mechanical handling tolerance, reduce dough stickiness and keep dough dry? etc.. Angel Annzyme provides you the best solutions.
Nowadays, the deficiency of Zn is prevalent in humans. Thus the intake of Zn through dietary supplements seems to be in necessary. As one of the important sources of Zn, Angel Yeast zinc-enriched yeast is undoubtedly an excellent option.
Angel yeast extract provides a new solution for snacks market, which can keep snacks tasty meanwhile achieve the goal of salt -reducing etc..
Hydrogen sulfide (H2S) is a well-known contaminant found in some wines that have so-called reductive off-odors. H2S, described as ‘rotten egg-like aroma’, brings the biggest trouble to wine maker.
In recent years, Angel successfully developed readily used edible fungus culture media that is rich in trace elements through the research on the demands of nutrition composition from different stages of edible fungus liquid seed, and integrated high yeast technology into edible fungus seed culture medium to boost higher quality development of edible liquid seed production.
From 19 to 21 Jan, 2018, 3rd New technology of biological feed fermentation and Application Conference of microecological preparation,...
Nowadays, salt-reducing is a trend in food industry, for high consumption of salt may affect your health. Thus many food manufactures are searching for the approaches to achieve the goal of reducing salt but keeping the good taste as well. Under this condition, Angel Company developed Yeast Yeast products which can fully satisfy this demand.