Biscuit flour ameliorant

The Tianxiacang Biscuit flour ameliorant 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).
Main elements and appearance:
This product is made by the enzyme preparation, phosphate, L-cysteine and other refined food-grade quality raw materials. Its main ingredients are natural or biological extract, which looks as fine free running property and white in appearance.
functions and usages：
1.Increase the finished product crisp and refreshing.
2.Reduce the expansion of gluten during the process of Mixing and fermentation.
3.Prevent the deformation and the discoloration in the biscuit billet process.
4.Improve the finished product color
5.Increase the product section of the hierarchy, homogeneity of the structure;

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 0.5 ‰-1‰
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. This product will add too much gluten excessive damage, it is recommended for each wheat quality or processing technology have more changes, redo application to add the amount determined experimentally.