Langbo Bread Improver breaks the limit with ten years of R&D experience. Whether high-end flour for star hotels or basic low-price flour, from Q-bouncy Japanese round bread to fluffy American toast, it accurately activates the potential of the flour, giving the dough a higher water absorption rate, more stable fermentation, and a finished product with dense texture and attractive luster — a universal "magic formula" for both baking novices and professional masters.
Key Features
- All-flour adaptation, baking without barriers
- Factory direct, save margins
- More than 20 countries testimonials
- Higher water absorption rate and more stable fermentation
- Same improvement effect at up to 30% lower cost
Specifications
| Branding | Langbo |
|---|---|
| Net content | 500g x 20 bags/carton |
| Packaging | Bag |
| Applicable Scenarios | Bakery, Long-term preservation Industrial Plant |
| Usage | Bread (07:01) (bread and other fermented pasta products) |
| Shelf life | 18 months (unopened) |
| Storage | Store in a cool and dry place, avoid high temperature and direct sunlight. |
| Ingredient | Calcium sulfate, vitamin C, glucose oxidase, xylanase, alpha-amylase, soybean meal, corn starch |
Applications
Bread, Toast, Fermented pasta products