This product is targeted for improving flour qualities, for example, not only improving the starch viscosity, but also preventing starch aging.
This product can effectively improve the texture of bread or biscuits, prevent oil leakage, as well as improve product quality.
This product can also be formulated into the cake foaming agent to promote the blistering. Additionally, this product can make the volume of the cakes and other baking foods significantly increased, as well as the shelf life of the products extended.
Reference dosage: 0.3-0.5% of the flour.