APPLICATIONS
BREAD IMPROVER:
SHWG increases the dough machinability. By mixing with flour(0.3 to 0.8% of the flour weight),
SHWG relaxes dough structure and improves flour hydration.
Products: bread, bran bread, buns,
PUFF PASTRIES(VIENNESE):
SHWG is particularly designed for laminated products like croissants. The average dosage is about 0.4% of the flour weight. SHWG reduces waste time during the dough preparation and increases machinability and dough cohesion.
WHWG is very useful for scraps recycling (dosage: 0.6-1% of the flour weight).
Products: croissants, Danish pastries, pie.
CAKES:
SHWG improves softness. SHWG facilitates fat mixing. Optimal dosage is about 1-1.2% of the flour weight.
Products: plum pudding, butter cake, sponge cake, cream cake, pound cake,
Nutrition Rice Flour

 

 

CBC Bread Improver

CBC Bread Improver is a specially developed bread improver suitable for all type of bread making methods.It enhance gluten development,improved gas retention properties and at the same time enhance dough fermentation.(NO Potasium Bromate)

Ingredients: Wheat Flour,Starch,Enzyme,Ascorbic acid
Dosage: 0.2% to 0.3% on weight flour
Directions for use: Add 0.2%-0.3% CBC bread improver directly to flour and mix with flour,yeast and other ingredients,then add water to the mixture and proceed with normal procedure.

Shelflife: 12 mouths.
Storage: The product is advised to be stored under dry and cool conditions.
Product Standard No.: Q/WCBC001-2002
Sanitary License No.: ºéÎÀʳ×Ö£¨2006£©µÚ0316ºÅ