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Cake production line features tunnel oven, spiral a / c tower, and dough fermentation room. A well-selected bread improver can greatly raise the efficiency of cake creation line. So, how to select improver in cake creation line?

cake production series

1. Universal bread improver within bread production line

1a-800 bakery improver (full-effect formula)

Includes:

(1) Applied to some sweet bread formula and also process

(2) The item volume is larger, your internal structure is additional delicate

(3)Improve the fermentation building up a tolerance and stability of money (fermentation tolerance)

(4) That soft texture of bread is good, the color is white that is not easy to grow older.

A-800 (modified formula) has also passed many tests and customer tests for the expansion property, fermentation steadiness and bread structure connected with bread, and the test displays that A800 has advantages in the main competing products from the expansion property of bread, and the structure is likewise relatively fine and gentle, and the effect is also recognized by customers in the home and abroad.

Specification: LOT OF g * 10



3. A-66 bread improver with bakery production line (high performance, low dosage)

Features:

(1) applied to a handful of sweet bread formula and process

(2) the merchandise volume is larger, that internal structure is much more delicate

(3) improve the actual fermentation tolerance and stability of dough (fermentation tolerance)



It can delay the aging of bread very well.

A-66 bread improver is an improvement on a-800 whole effect bread improver, which can delay aging, improve muscle and increase volume.

Take: add flour 0. 2-0. 6% by means of weight

Specification: 600 g * 20



3. Particular bread improver in food production line

1t-1 bakery improver (tissue improver)

Features:

(1) especially suitable to get bread surface pressing practice

(2) significantly improve that bread tissue and enhance the volume of bread

(3) to allow the dough more long-term fermentation stability



4. Special improver regarding 2H800 Hamburg in bakery development line

Features:

(1). Enhance the mechanical properties of this dough

(2). Enhance that stability of dough fermentation

(3). Boost bread organization, improve bakery elasticity

(4). Reduce the particular defective rate of bread

Many emulsifiers are usually included to improve the dough's unwanted toughness, and the dough is needed to have good making cookies and swelling properties under the problem of good dough range of motion. The improver should also be adjusted according to the flour technology with different manufacturers.

Application: used for making hamburgers and other bakery

Amount added: 0. 5-1% of flour

Specification: 5 kg by 2



5. Special improver for sugar-free dough

LD-500 bakery improver

Features:

(1) suitable for numerous sugar-free dough, such while baguettes, European bread, and so on

(2)Effectively increase the amount of bread, more uniform bread color

(3) can effectively enhance the bar products of the effect of cracking

Proposed dosage: 0. 3-0. 5%

Specification: 1kg 10/ element.
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