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Products > bread dough > Zhengzhou Yizeli Industrial Co., Ltd | Similar Products

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bread dough

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Diacetyl Tartaric Acid Esters of Mono and Diglycerides DATEM: Characters: Ivory or straw yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with HLB value of 8-10. Applications: It can produce strong effects ...

Distilled Monoglyceride DMG: bread, cake for keeping the shelf life. 3. It can be arranged in order on surface of grease. This is helpful to control and stabilize crystallization of grease. Especially in production of margarine ...

Polyglycerol Esters of Fatty Acids PGE: dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth. 3. It can be added into ice cream to make all components mixed more homogeneous, prevent ...

Sodium Stearoyl Lactylate SSL: bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc. (1) Increase the ...

Calcium Stearoyl Lactylate CSL: bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc. (1) Increase the ...

Bread Improver: Appearance While or straw yellow powder. Character and application Make the dough touched soft, flexible, smooth, easy to operate; Can improve the proofing activity obviously, Have the good expanding ...

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Diacetyl Tartaric Acid Esters of Mono and Diglycerides DATEM