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.
Hailed as heroes in harm’s way, Mr Faruque, one of Angel Yeast Partners in Bangladesh. Mr Faruque said, Virus respects no borders,everyone should be responsible to defeat this world’s disease. He is grateful for medical items and valuable experience from Angel Yeast.