| Detailed Description: |
揓ingPu Brand Bakery Master -- An Agent for bread to keep fresh |
| Bread,one of people is most favorite food,is easily subjected to the contamination of the microbe and become moldy because of its rich nutrition and water contained .therefore,it brings many troubles and great loss to bread manufactures and customers.To deal with this disagreeable problem,technologists of our company,after so many years repeated research and experiments,have successfully developed this anti-mold agent----Bakery Master.Which is used in the production of bread. It is turned out that out bakery master brought remarkable effect after many big-sized manufacturer抯 applaication and comparison. |
| 1. The effect of our Bakery Master |
| It is common that bread without preservative begins to grow moldy in 1-2days,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 1-2 days,Even if 2-4%Calcium Propionate is put in ,only 3-4 days can be remained.However ,our Bakery Master,in the same climate,can prevent the bread from growth of fungus in 15 days still keeping its original freshness. |
| 2. Composition and Theory of Bakery Master |
Molecular Formula:CH3COONa.CH3.COOK.XH2O
A lot of H+ will be released in the production of bread when the Bakery Master is applied,which form a certain osmosis pressure,The pressure will make our bakery Master permeate the cells of microbe.The Bakery Master then will resist the synthesis of ribose and nucleic acid in the cells and also bring down their activity and propagation so as to achieve the goal of preventing the bread from growing moldy. |
| 3. General Knowledge of our Bakery Master |
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. |
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