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Healthy Food Compound Baking Enzyme Preparation (Special for Bread)
US$10.00-25.00
1 kg
Sample price:US$0.00/kg.Request sample
Product profile
Customization
AvailableType
Synthesis Material IntermediatesAppearance
PowderModel NO.
Compound Baking Enzyme Preparation (Special for BrQuality
TechnicalColour
YellowTransport Package
BarrelSpecification
Compound Baking Enzyme Preparation (Special for BrOrigin
ChinaKey features
Improves Dough Handling: Softens dough and makes it easier to stretch and shape for mechanized production.
Enhances Bread Texture: Increases volume and keeps bread moist and soft inside while slowing down staling.
Extends Shelf Life: Inhibits starch retrogradation to keep bread soft for several days and reduce waste.
Reduces Chemical Additives: Replaces improvers and emulsifiers, reducing manual intervention and energy needs.
High Safety Profile: Breaks down into natural components after working, meeting health-label demands.
Optimizes Baking Efficiency: Reduces mixing time and baking temperature needs to save energy and costs.
Synergistic Effects: Combining different enzymes like amylase and xylanase significantly improves water retention.
Yellow Powder Form: Available as a technical grade synthesis material intermediate in powder appearance.
Company profile
Business Type: Trading CompanyExport Year: 2023-09-01Nearest Port: SHENZHEN PORT, GUANGZHOU PORTAverage Response Time: ≤15hTerms of Payment: LC, T/T, Western UnionInternational Commercial Terms(Incoterms): FOB, EXW, CFR, CIF
About Our Factory & Business Background
AddressRoom No. 315&316, No. 1670yuncheng South 2nd Road, Building No. 6, Block -C, Wanda Plaza, Baiyun District, Guangzhou, Guangdong, China
Average Lead TimePeak Season Lead Time: within 15 workdays
Our Production Capability & Technical Expertise
Main ProductsPlant Extract, Glucosamine, Amino Acid, Cosmetic Raw Material, Food Additives, Probiotics, Raw Material for Supplement
Our Industry Experience & Global Business Record
Main MarketsSouth America, Southeast Asia, Africa, Mid East
Product Q&A
Q:What are the main roles of bread enzyme preparations?
A:
They improve dough processing, enhance bread texture, extend shelf life, and optimize baking efficiency by catalyzing biochemical reactions.
Q:How do enzymes extend the shelf life of bread?
A:
Lipases and maltogenic amylases inhibit starch retrogradation and reduce water loss, keeping bread soft for several days.
Q:Can enzymes replace chemical additives?
A:
Yes, enzymes can replace improvers and emulsifiers, reducing manual intervention and energy consumption during baking.
Q:Are these enzyme preparations safe for consumption?
A:
Yes, they are highly safe as they break down into natural components after working and can meet health-label demands.
Q:What is the lead time for peak seasons?
A:
The average lead time during peak seasons is within 15 workdays.
Send Inquiry
*To:
Chemco Technology Limited
Chemco Technology Limited*Content:
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