Bakery Emulsifier With Thickening And Emulsifying Effect, Improving Cake Structure, Cakes Improver

Bakery Emulsifier With Thickening And Emulsifying Effect, Improving Cake Structure, Cakes Improver

Yichuang® Instant Cake Gel is designed for industrial production in order to solve the problem ageing fast of bakery products. With its ingredients being inorganic salt and compound enzyme preparation, this mixed improver is suitable for making all kinds of bread and performs well in improving capability.

Product characteristics and function

1. Enlarge the size of bread and improve the structure.
2. Improve the appearance of bread.
3. Enable the mouth feel of bread to remain soft. Prolong shelf life of bread

Description:

Specification:

Guangzhou Masson Technology Industry Co., Ltd. is a high-tech enterprise dedicated to the research and development, production, sales and technical services of food additives and food ingredients, and is the vice chairman of China Food Additives and Ingredients Association, participating in the drafting of many national standards for food safety. The company relies on a number of patents and food emulsifier production and application of key technologies, so that the monomer emulsifiers, emulsifiers, bakery ingredients, quality improvers, special fats and other series of products have been recognized by the market.