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K?11 Bread Flour Improver
I. Main Ingredient:
The product is while and loose powder prepared by edible class oxidant, enzyme preparation and
emulsifier.
II. Function:
To improve the toughness of bread during the steaming period, to increase prompt expansion
when steaming is started, to improve the grain structure of bread and enlarge the volume of bread
and to lengthen the shelf life of bread.
III. Application Range:
Suitable for various kinds of flours especially the bread flour. After processed, bread will be more
delicious and soft.
IV. Adding Dosage:
Model: k?11(A) Adding dosage: 40 - 100g /100kg
Model: k?11(B) Adding dosage: 40 - 80g/100kg
V. Storage and Transportation
This product should be handled with care when it is transported, sealed and stored in particular
cool, dry and clean warehouse which is far from heat resource.
VI. Warranty Period:
Under the storage conditions, its warranty period is one year. It can be still used if qualified after
examination beyond the warranty period.
VII. Package
This product is packed in plastic bag which is in accordance with the requirement of edible health.
The outer package is 25 kg per paper drum and 5 plastic bags are in it with 5 kg each.
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