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Products > bread > Wellgo Chemical Technology Co.,Ltd | Similar Products

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Propylene Glycol Monostearate: is good oil soluble emulsifier which has good property in foaming. 1.uesd in shortening can avoid bread and Baking food from aging. improve the processability 2. used in ice cream ,improve the ...

Cake Emulsifier: time and decrease the batter density. 2. Increase shape stability and air preservability of the batter and avoid oil-and-water separation even if the batter is not baked timely. 3. Give an enlarged ...

Polyglycerol Esters of Fatty Acids: milk, natural, and the product is stable within the warranty period taste. 3.excellent emulsion stability, to make the product more stable and uniform, and conducive to the production and ...

Sodium Stearoyl Lactylate: 1. Mixes with flour directly and uses symmetrical. ãã 2.The effect is better if adds the product to the six times of warm water which the temperature is about 60 degrees first and ...

Diacetyl Tartaric Acid Esters of Mono-and Diglycerides: Adding DATEM to the water which temperature is above 70â and mixing them well or mix DATEM in the flour for use. The suggestion maximum of vegetable oil powder: 5.0ï¼; The ...

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