Products & Services

F-99 frozen dough improver


- it can stabilize the dough gluten after thawing, improve the stability of the fermentation of bread;
-  frozen dough shall get better expansion in the oven after the long term preservation;
-  it improves the yeast resistance to freeze, reduces the loss of yeast activity;
-  it provides larger volume, better flavor and color for breads.

Applications: it can be used for non-fully fermented and fully fermented frozen dough process , both available for the doughs stored at the temperature below -18℃ and  stored at 0-4 ℃.
Usage: add 1% -2% on the flour, mix even with flour, yeast, and other ingridients first, then with wate to  make the dough.
Packing:  1kg × 10 / box, 5kg × 2 / box.


Angel Yeast, the Instructor behind the Medal Winner of World Bakery Championship

During China International Contest of Craftsmanship, Russian Baker Chef Natalya won silver medal; while in 44th World Contest of Craftsmanship, Chinese bake master Cai Yeshao won gold medal; in 48th UIBC, Yang Xiongyu and Zhu Yufei won first and second place respectively.

See all news