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Bread Improver IG 100
Bread Improver IG 100 is a versatile baking enhancer specifically designed to improve dough strength, elasticity, and consistency. It enhances the volume, refines the crumb structure, and prolongs the freshness of baked goods. Suitable for a wide range of bakery applications, Bread Improver IG 100 ensures reliable, high-quality results, making it an essential ingredient for producing superior bread and pastries.Dosage: 0.1g per Kg
Storage Conditions: Keep in a closely tight container and store in a cool, Dry, Ventilated area.
Handling Conditions: Avoid direct contact with Sunlight, Skin and Eyes
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Bread Improver IG 300 is a premium blend of enzymes and emulsifiers formulated to optimize dough performance and elevate the quality of baked goods. It enhances dough elasticity and stability, resulting in improved volume, a softer crumb, and prolonged freshness. Suitable for both artisanal and industrial baking, Bread Improver IG 300 ensures consistent, high-quality results, making it a reliable solution for producing superior bread and other baked products.
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Bread Whitener is a premium-quality additive formulated to enhance the visual appeal and overall quality of baked products. It significantly improves the whiteness of the crumb, creating a cleaner and more uniform appearance, while also refining the texture for a soft, smooth finish. This makes it ideal for producing high-quality, visually appealing bread and other baked goods. Suitable for both artisanal and commercial baking, Bread Whitener ensures consistent performance, meeting the demands of professional-grade production and elevating the standard of baked products.
Dosage: 0.02g Per Kg
Storage Conditions: Keep in a closely tight container and store in a cool, Dry, Ventilated area.
Handling Conditions: Avoid direct contact with Sunlight, Skin and Eyes
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Butyrate is a short-chain fatty acid naturally produced in the gut through the fermentation of dietary fiber by microbiota. Calcium butyrate, a derived form, is widely used in animal feed and as a food supplement. It supports intestinal health, particularly in the colon, by promoting the integrity of the intestinal wall. Additionally, it enhances the immune status of animals and exhibits anti-Salmonella properties, making it a valuable additive for improving gut health and overall well-being in livestock.
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Calcium propionate, or E282, is a naturally occurring organic salt formed by the reaction of calcium hydroxide and propionic acid. Known for its antifungal properties, it is widely used as a preservative in bakery items, dairy products, processed meats, and animal feed. By preventing mold growth and spoilage, it helps extend shelf life and maintain product safety, making it essential in food preservation and agriculture.
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A food-grade preservative specifically formulated to inhibit the growth of mold and bacteria in baked goods. Encapsulation technology allows the controlled release of active components during the baking process, ensuring uniform distribution and efficacy. By preventing microbial contamination and speeding up the fermentation process for better proofing, it significantly increases the shelf life of bakery products while maintaining their natural flavor and texture.
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An acidulate commonly used to add tartness and balance flavors in food and beverages. Encapsulation prevents early interaction with moisture, ensuring optimal performance during production. In bakery products, it helps maintain freshness, controls microbial growth, and extends shelf life while enhancing the structural integrity of dough and batters.
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A strong acidulant and pH regulator, it enhances the tartness of food products while improving their texture and stability. It is particularly effective in bakery applications, where it maintains optimal acidity, improves crumb structure, and enhances shelf stability, keeping products fresh for longer durations.
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A functional acidulate used for flavor enhancement and pH control in various food applications. The encapsulated form ensures stability and prevents premature reactions during production. By effectively controlling microbial activity, it enhances the flavor profile and improves the shelf life of bakery products, ensuring safety and freshness.
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A naturally occurring acid that contributes a clean, tart flavor to food and beverages. Widely used to enhance the taste profile of bakery products, confectionery, and beverages, it also stabilizes processed foods. By controlling pH and ensuring quality, it extends the freshness and shelf life of bakery items while enhancing their flavor.
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A preservative designed to combat the growth of mold and certain bacteria in baked goods. Its encapsulation ensures a steady release, providing consistent protection throughout the product’s lifecycle. This feature prevents spoilage and extends the shelf life of bakery products, preserving their texture and quality even in high-moisture environments.
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Sorbic Acid is an advanced shelf-life enhancer specifically designed to extend the freshness and softness of baked goods. By effectively reducing staling, it helps maintain the texture, flavor, and overall quality of products over time. Ideal for both artisanal and industrial applications, Sorbic Acid ensures longer-lasting bakery products, offering consistent performance and improved customer satisfaction.
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Gluten Pure is a high-quality wheat protein widely utilized in bakery products for its ability to enhance dough elasticity, strength, and overall structure. By providing the necessary framework for dough development, it improves the volume, texture, and crumb quality of baked goods. Gluten Pure ensures consistent performance, making it a vital ingredient for achieving reliable results in both artisanal and industrial baking. Its role in enhancing product uniformity and quality makes it indispensable for producing high-performing bread, pastries, and other baked items.
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Gum Acacia Senegal, derived from the Acacia Senegal tree, is a natural gum exudate renowned for its high solubility in water and superior emulsifying properties. These characteristics make it highly valuable in various industries, including food, pharmaceuticals, and cosmetics, where it serves as a stabilizer, emulsifier, and thickening agent. Its applications range from enhancing the texture and shelf life of food products to serving as a binding agent in pharmaceutical formulations.
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Gum Acacia Seyal, obtained from the Acacia Seyal tree, is another form of natural gum known for its unique properties. While it shares some similarities with Gum Acacia Senegal, it is distinguished by its specific applications and characteristics. This gum is utilized in various industries, including food and pharmaceuticals, serving functions such as stabilization and emulsification. Its distinct properties make it suitable for particular uses where its specific attributes are desired.
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Potassium sorbate is the inactive salt of sorbic acid, which dissolves readily in water and converts to its active form, sorbic acid, at low pH levels. Sorbic acid, while naturally found in some fruits like mountain ash berries, is mostly produced synthetically on a global scale. The synthetically derived sorbic acid is a nature-identical compound, chemically equivalent to the naturally occurring molecule, and widely used as a preservative due to its effectiveness in extending the shelf life of various products.
