bakery master

Description

Molecular Formula: CH3COONa. CH3. COOK. XH2O It is common that bread without preservative begins to grow moldy in **2days, especially in such high-temperatured and deep-moistured seasons as Sping and Summer. Other high-quality food additives, e. G. Potassium sorbate, if added, will restrain the growth of yeast. Thus, bring down the effect of ferment, The preservative used in the bread industry at present can only prolong the fresh period for **2 days, Even if **4%Calcium Propionate is put in, only **4 days can be remained. However, our Bakery Master, in the same climate, can prevent the bread from growth of fungus in *5 days still keeping its original freshness. A: Appearance: White or slight yellow powder/paste B: Use Field: Various kinds of bread and other baked food C: Use Method: Mingle our Bakery Master and flour, then blend together with other ingredients. D: Use Ratio: About 0. 2%(as flour ) E: Storage: Store in ventilated cool, dark places for 2 years. The opened bag must be sealed up immediately to keep the rest. The lump, if formed as a result of moisture, will not influence the effect of our Bakery Master.