1, It enhances dough extensibility.
2, it reduces the contraction of dough and help uniform the shape of baked products.
3, it shortens the time of mixing dough .
4, It improves the taste and flavor.
Production of French bread.
Products with a small amount of fermented dough, such as pizzas, biscuits, moon cakes and others.
Usage: mix 0.1% -0.3% volume of flour with flour, mix well and then add water and stir well.