Food Ingredients
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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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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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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.
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Sodium propionate is the sodium salt of propionic acid, commonly found as colorless, transparent crystals or in liquid form. It is highly soluble in water and is often used alongside propionic acid. The FDA classifies it as a generally recognized as safe (GRAS) food ingredient. Sodium propionate serves as an effective antimicrobial agent, inhibiting the growth of mold and bacteria, making it valuable for food preservation. Additionally, it functions as a flavoring agent, enhancing the taste of various food products while maintaining their freshness and quality.
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Sorbic acid is a naturally occurring compound and one of the most widely used food preservatives globally, playing a crucial role in sustaining the modern food supply chain. It is highly effective at inhibiting mold growth, which can spoil food and spread dangerous diseases. Due to its natural antibiotic properties, sorbic acid is commonly used to preserve meats, ensuring safety during storage and transportation. Historically, it was first employed to combat Clostridium botulinum, the bacteria responsible for botulism, one of the deadliest toxins. Its use has saved countless lives by preventing bacterial growth in food products.
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Soya flour is a finely milled, protein-rich ingredient derived from soybeans, widely used in various bakery products. It enhances dough strength, improves texture, and contributes to better moisture retention, which helps extend the shelf life of baked goods. In addition to its functional benefits, soya flour boosts the nutritional value of products, making it an ideal choice for producing high-quality and wholesome baked items such as bread, cakes, and cookies.