Haivli Flour Maturing Agent

Description

Haivli Company’s flour maturing agent is mixed flour modifier taking bio-enzyme preparation and azodicarbonamide as principal part, and the main action is to quicken the aging of flour and improve the quality of flour. When manufacturing flour products with the flour ground by new flour, the taste may be sticky, and the elasticity and toughness are worse. When steaming steamed bread, the surface of the products may be dark, not easy to leaven, easy to shrink, and the internal structure of steamed bread is uneven. In order to ensure quality of flour, the flour mills generally do not dare to adopt new wheat to process flour, or adopt a little new wheat mixing with old wheat to process flour, and theflour maturing agent can solve this problem. By usingflour maturing agent, it can not only quicken the aging of flour, but also improve the network structure of gluten, improve stability and air-hold up performance, enhance gluten of flour, meanwhile, improve the use amount of new wheat. Both the dosage offlour maturing agent in flour and the influence on the cost of flour is small.