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  • Jiangsu Kolod Food Ingredients Co., Ltd.

  •  [Jiangsu,China]
  • Business Type:Manufacturer
  • Description:Flour Treatment Agent,Edible Magnesium Chloride,Flour Expansion Agent,Food Bulking Agent
Jiangsu Kolod Food Ingredients Co., Ltd.

Jiangsu Kolod Food Ingredients Co., Ltd.

Flour Treatment Agent,Edible Magnesium Chloride,Flour Expansion Agent,Food Bulking Agent

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Flour Treatment Agent

Product categories of Flour Treatment Agent, we are specialized manufacturers from China, Flour Treatment Agent, Edible Magnesium Chloride suppliers/factory, wholesale high-quality products of Flour Expansion Agent R & D and manufacturing, we have the perfect after-sales service and technical support. Look forward to your cooperation!
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China Flour Treatment Agent Suppliers
Flour treatment agent is an additive for whitening flour and improving the quality of baked products. The licensed flour treatment agents in China include flour bleaching agent, flour tendon agent, flour reductant and flour filler.

Flour bleach

At present, benzoyl peroxide (BP) is widely used as a flour bleaching agent at home and abroad. BP can be added to flour within 1 to 2 days to complete the bleaching of flour. It can make the pigment that affects the color of the flour fade and bleach the flour.

Flour gluten

New milled flour, especially flour milled with new wheat, has low gluten strength, weak elasticity and no luster, low dough absorption rate, high viscosity, poor fermentation endurance and wake-up endurance, easy to collapse, small bread volume, easy contraction and deformation, and uneven organization. Therefore, the new flour must undergo ripening or ripening. At present, both domestic and overseas methods of adding ripening agents are adopted to enhance the strength of new flour and overcome these shortcomings. This kind of promoter is also called reinforcing agent, and the chemical name is oxidant.

Flour reductant

L-cysteine salt is a flour reductant used in fermented flour products. When used in combination with flour gluten fortifier, it mainly plays a role after the formation of the reticular structure of gluten. Its function has time lag, which can improve the air-holding and extensibility of dough, accelerate the formation of glutenin, and prevent the formation of gluten caused by excessive gluten strength of dough. Aging can shorten the fermentation time of flour products. L- ascorbic acid is also used as flour reductant, which has the effect of promoting bread fermentation.

Flour filler

Flour filler, also known as dispersant, is a carrier of flour treatment agent, including magnesium carbonate and calcium carbonate. It not only has the function of dispersing trace flour treatment agent evenly, but also has the function of anti-caking agent, bulking agent, yeast nutrient and water quality improver.
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