A-800 bread improver
This product can improve the texture of the bread, make the bread tissue softer and more delicate, raise the stability and expansion performance of the dough, and increase the volume of the bread. Dosage: 0.5% - 1.0% amount of the flour.
A-300 bread improver
This product especially designed for bread of long shelf life and soft tissues. Dosage: 0.3-0.4% the amount of flour.
Increase extensibility of dough and reduce the shrink of dough; sncrease volume of ﬁnished bread and give croissant better layers; suitable for the procedure of frozen croissant.
T-1 bread improver
This product can enhance the bread gluten, increases water absorption ability of the dough. Dosage: 0.3-0.5% the amount of flour.
F-99 frozen dough improver
This product can be used for frozen dough, especially for non-fully fermentation and fully fermentation frozen processes. It can improve the yeast frozen resistance performance. Dosage: 0.5-2% the amount of flour.
LD300 sugar-free bread improver
High effection, can be used for sugar free bread, and can improve the expansion of the dough, and improve the skin color of bread. Dosage: 0.3-0.5% the amount of flour.
LD500 sugar-free bread improver
This product can be used for sugar free bread, which can improve the expansion of the dough, and improve the skin color of bread. Dosage: 0.3-0.5% the amount of flour.
On April 27, the 23rd China Bakery Exhibition was held in Shanghai. It has become the world's first and only large-scale professional bakery exhibition that has successfully restarted offline since 2020. Angel Yeast attended the fair under "Global intelligence Baking Service" topic