flour gluten depreciator

The Tianxiacang flour gluten depreciator is made by our excellent R & D personnel. The formulas is on the basis of at home and abroad, use the latest international research results, use the grade materials permitted by China Food Additives Standardization Commission as well the World Health Organization.(WHO).
Ingredients and Appearance Ingredients: corn starch, crude lactose, potassium hydrogen tartrate, which looks as fine free running property and white or light yellow in appearance.
Functions and usage:
1 reduce dough gluten; 2 enhance the plasticity and extensibility of dough; 3 shorten dough mixing time and fermentation time; 4 decomposition-SS-bond formation of-SH protein, small molecules, L-cysteine can also replace part of the amino acids,
The effect of biscuits:
1 reduces mixing and fermentation process of the expansion of gluten; 2 prevent the processing of cookies billet deformation and discoloration; 3 improve the finished product color; 4 increase the level of finished cross-section, structure uniformity; 5 increase the finished product crisp and refreshing.
The effect of cake:
1 improves the dough mixing properties; 2 increase the volume of cakes; 3 improve the internal structure, so that pores uniform, dense; 4 improve the taste.
Performance Standard: Q/ZTXC 009-2008
Specification model and application:
This product is based on different regions and different quality of flour improvers corresponding models, also be provided according to the base flour milling enterprises preparing special formula.
Usage Method:
1 When using in the flour mill, can be added by micro-powder feeder in a suitable position of total powder road, also add in the blending.
2 When using in the noodle shop or food factory, should be evenly added in the ingredients, fully mixing, and then modulate the dough.
Additives:
For different requirements of different grades of flour, as well as recommended adding amount of 0.3 ‰-0.5‰
Packaging specifications：20kg/box
Storage condition:
Sealed store in cool, dry, ventilate place, avoid high temperature
Period:
12months（Unopened original packaging）, it may be used after retest to be qualified though overdue.
Notes
1, this product is weakening the gluten type modifier can not be used for bread, pasta, bread and high-gluten flour; 2, add this product excessive will damage the gluten, it is recommended for each wheat quality or processing technology have more changes, redo application to add the amount determined experimentally.