Number One Toast Procedurengel
<Number One Toast> With unique seed soup fermentation process and Angel's mixes and baking ingredients imported from Europe, a wide variety of bread series with good taste, rich wheat aroma and longer preservation can be made to meet the needs of more customers.This bread, with new concept and good sensory experiences, upon....Read
Frozen Dough Procedure for Bakery
The Frozen Dough Procedure is the prcedure that the dough or semi-finished bread is obtained through a process interruptione of the normal production process, the dough or semi-finished bread being processed is conducted rapid freezing ( at 30℃ or less), and then stored at -18 ℃. the frozen dough's shelf life ( -18 ℃ storage) can reach 3-6 months...Read
Method of making Number One Toast
<Number One Toast> is a new category of toast that Angel developed in order to continue its creating value for its customers. Number One Toast, with unique seed soup fermentation process and Angel's mixes and baking ingredients imported from Europe, has a wide variety of bread series with good taste, rich wheat aroma and longer preservation to meet...Read
Angel Innovates Technologies to Meet Customers' Needs
We always regard "serving our customers and creating value for our customers" as our mission.With the collaboration of product development, planning, application technology team and marketing team, Angel provides technical solutions for profitable opportunities, and it also provides training and technical support for marketing...Read
Yeast Extract FM808
Recent years, with the application of high-end biotechnology for bio-fermentation industry, such as genetic engineering, metabolic engineering, cell engineering, the higher standard and quality raw materials (e.g. yeast extract) for bio-fermentation industry were required.
For conforming to the development of high-end bio-fermentation industry, Angel..Read
Dr. Francois Blachier From INRA Visits Angel for Technical Exchanges
At the invitation of Angel Yeast Co., Ltd, Dr. Francois Blachier, from INRA (Institut National de la Recherche Agronomique, the French National Institute of Agricultural Sciences) came to the Yichang Headquarters of Angel Yeast Co., Ltd. for technical exchanges on July 17.
Dr. Francois Blachier introduced in detail the latest research progresses including...Read