Improves the crust, enhances the crumb structure, and retains moisture to enhance texture. Binds starch effectively, inhibits starch retrogradation and keeps bread soft longer. Suitable for all kinds of bread and some pastries — keeps bread soft for a long time, increases bread volume, and improves bread tissue.
Key Features
- Improves the crust — evens surface color, lightens slightly, clarifies texture
- Crumb color enhanced whiteness
- Binds starch effectively — inhibits retrogradation, keeps bread soft longer, shortens rehydration time
- Strengthens gluten — enhances dough extensibility & water absorption
- Retains moisture, boosts texture — good crumb structure, chewy texture, moist mouthfeel
- Improves the crumb structure — refines texture, evens grain
Specifications
| Branding | Langbo |
|---|---|
| Net content | 20kg/barrel, 1kg x 6 bags/carton |
| Packaging | Barrel, Carton |
| Applicable Scenarios | Household use, bakery, central factory |
| Shelf life | 12 months (unopened) |
| Storage | Store in a cool and dry place, avoid high temperature and direct sunlight. |
| Ingredient | Sorbitol syrup (420(ii)), mono- and diglycerides of fatty acids (471), sucrose esters of fatty acid (473), sorbitan monostearate (491), polyoxyethylene (20) sorbitan monostearate (435), water |
Applications
All kinds of bread, Some pastries