Industry News

Each factory produces the bread the situation isdifferent, should according to the mechanical equipment, the water quality, theraw material performance and each kind of different product craft condition andthe quality request carries on the choice.  

(1) improvement of doughphysical properties during manual or mechanical operation, improvement of doughmechanical endurance and reduction of mechanical hardening effect:

(2) provide ammonia sourcenecessary for yeast cell proliferation, promote yeast reproduction of dough,and enhance fermentation capacity;

(3) provide the necessarymineral characteristics for the survival of yeast, improve the metabolicfunction of yeast, so that the fermentation is vigorous

(4) adjust the hardness ofwater to make the calcium and magnesium ions in the dough reach a certainstandard;

(5) adjust the PH of thedough to suit the range of flour, yeast and additional enzymes:

(6) improve the quality ofgluten, improve the air storage and baking elasticity of the dough, so that thedough has a large volume, a good greasy core texture, and a thin and dense gasfilm.

Each factory produces thebread the situation is different, should according to the mechanical equipment,the water quality, the raw material performance and each kind of differentproduct craft condition and the quality request carries on the choice.