| Đóng gói: | 8kg/túi, hoặc theo yêu cầu | Loại sản phẩm: | Thành phần làm bánh |
|---|---|---|---|
| Mùi: | Không mùi | Hình thức: | Bột |
| Vẻ bề ngoài: | Bột | Cấp: | Lớp thực phẩm |
| Hạn sử dụng: | 12 tháng | Liều sử dụng: | 1-1,5% |
| Làm nổi bật: | 12 months shelf life bread improver,dry place storage bread improver,custom requirements bread improver |
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Product Description: The main material used in the Bread Improver product is enzymes. Enzymes are naturally occurring proteins that act as catalysts in biochemical reactions, helping to improve the dough handling properties and the final texture of the bread. The use of enzymes in bread improvers has been shown to enhance the fermentation process, resulting in better volume, crumb structure, and crust color in the finished bread products. The appearance of the Bread Improver
Người liên hệ: Mr. Ben Yiu
Tel: 86-20-81216836-304
Fax: 86-20-81216625
Vietnamese
