Category
Lean Dough Frozen Dough
DSB-BI-Lean Frozen Dough
Double Star Baker bread improver is a prolific dough enhancer that suits both mass bakery dealers and distributors. Small dosage with huge function.
Quantity:
OUR BREAD IMPROVER ADVANTAGES1. More dedicated and soft after using our bread improver.
2. More than 10 kinds of bread improvers are available to improve the softness of bread after baking the frozen dough or normal temperature dough.
3. OEM/ODM bread improver manufacturer, supporting private label.
4. Self-owned packaging line with competitive bread improver price in the bakery industry.
5. Compared with Ang*l A800, our shelf life of bread is prolonged 24 hours.
PRODUCT INFORMATION
Items | Value |
Swelling type | Bread Improver |
Appearance | White to light yellow powder |
Brand name | Double Star Baker |
| Model Number | Lean Dough Frozen Dough |
| As, mg/kg | ＜0.2 |
| Pb, mg/kg | ＜0.2 |
| Yeast, cfu/g | ＜50 |
Shelf life | 24 months |
Ingredients | Starch, soya, glucose, glucose oxidase |
Packaging | 1KG*10BAGS/CTN Bread Improver |
Storage | Cool and dry place and avoid direct sunlight |
Certificates | ISO, HaLAL, MSDS, COA, CO. |
Application | For all types of dough fermenting with yeast |
Usage | Mix this Bread Improver directly with other bakery ingredients and then add water and stir well. |
PRODUCT DETAILS
Product description of Lean Dough Frozen Dough
1) Brief introduction: Traditional European dough is more prone to aging after freezing, and its volume is prone to rapid decline during storage.
After baking, the skin fragility of bread is poor. To solve these three problems, we have developed Lean Dough Frozen Dough Bread Improver.
2) Main Features:
① Increase volume and improve the uniformity of the internal structure.
② Improve the crispy degree of the bread's surface and promote the taste.
③ Promote the mechanical operability of dough.
Different types of Bread Improver
 |
1. Normal Temperature Dough Used Bread Improver
1) Model: S100, S800, S1000, S1000, SS1000, and super soft Bread Improver.
2) Usage suggestions: Mix and match several models of improver suitable for Fresh bread, medium and short-term bread, and long shelf life bread.
3) Dosage:
①Fresh Bread: use 0.3%-0.5% S800 bread improver or 0.3%-0.5% S1000 bread improver.
②Medium and short-term bread: use 0.3%-0.5% S1000 or S1000 and SS1000 or 0.5%-1% S100 bread improver.
③Long shelf life bread: use S1000+SS1000 or super soft bread improver.
2. Frozen Dough Used Bread Improver
1) Model: Rich Dough Frozen Dough, Soft Frozen Dough, and Lean Dough Frozen Dough Improver.
2)Application:
①Rich dough frozen bread improver: lt is suitable for 0-6 months frozen rich dough products, such as croissants, puff pastry butter bread, etc.
②Soft frozen dough improver: lt is suitable for 0-6 months frozen sweet dough products, such as Buns, etc.
③Lean Dough Frozen Dough: lt is suitable for 0-6 months frozen staple food dough products, such as Baguettes, Toast, Ciabatta, etc.
CONTACT US
FOSHAN CENG CENG GAO FOOD CO., LTD
ADD: SHANGBAI, LUOCUN TOWN, FOSHAN CITY, CHINA
TEL: +86-0757-86449206
MOB: +86-15841172731
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