ISO 22000 Waxy Solid Bread Emulsifiers

Improve bread structure Bread Emulsifier adapt to different temperature

Cardlo brand Bread emulsifier is developped by Cardlo. This product contains no essence and enables bread possesses natural milk fragrance. It could also improve the structure of bread and prolong the shelf life. Its semi fluid and soft appearance assures a wide application range and sound operational function because it does not harden under low temperature.

Product characteristics and function:

1. Keep bread soft without dregs.
2. Improve bread structure.
3. Does not contain essences and gives natural milk fragrance.
4. Maintain the fragrance for a long time after bake.
5. Can adapt to environment under wide range of temperatures. It will not harden under low temperature.

Specification:

Acid value,mgKOH/g ≤ 0.80

Peroxide value,meq/kg ≤ 10.0

Water and volatile substance,% ≤ 0.50

Product Description

Appearance: Thick paste or waxy solid

Color: Pale brown or yellow

Taste: Neutral, little fatty

waxy solid Bread Emulsifiers

ISO 22000 Bread Emulsifiers

ISO 22000 bread additive

ISO 22000 Waxy Solid Bread Emulsifiers Images