Cake improver

Operating characteristics: improving the endurance of mechanical agitation, the endurance of fermentation and the gas output of the custardcream.Product advantages: internally exquisite, excellent porosity, soft surface, golden color, large size, not shrinking after cooling, mellow and tasty and long refreshing period.Product features: strong adaptability, not affecting the bread quality with slight fluctuations.Usage: using after mixing the product with dry powder equably.Dosage: 0.2-0.3% of the quantity of flourIngredients: monoglyceride.

Enzyme preparation, phosphate, starch etc.Storage: keeping dry and cool place and sealedShelf life: 12monthsNet weight: 500g±2%