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“JingPu”
Brand Bakery Master ------An Agent for bread to keep fresh
Good New for Bread Man facturers
Gospel for Bread Customers
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Bread,one
of people’s 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’s
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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