Description
PRODUCT DETAILS:
Bread Additive is a mixture of various substances such as oxidizing agents, emulsifiers, enzymes, etc., used in small quantities during bread production to assist with technical processes, ensuring that bakers can produce aesthetically pleasing loaves of bread.
In Vietnam, bread typically undergoes a long fermentation process, and after baking, it should expand, be fluffy, have a crispy crust, a bright golden color, and a distinctive aroma. Using low-quality wheat flour with insufficient protein content makes it difficult to achieve these characteristics. In such cases, bread additives are particularly important to support the process, create optimal dough consistency, improve the ability to retain gas during fermentation, and help the bread expand, become airy, and have an attractive tear pattern. If the bread additive is of poor quality, it will greatly affect the final product’s quality.
As one of the leading companies in wheat flour production, supplying flour to bread-making facilities for nearly 15 years, Tiến Hưng has the advantage of deeply understanding the actual production conditions and the needs of bread-making businesses.
With the aim of providing the best support to customers, Tien Hung has successfully researched and produced XL and XXL bread additives to meet customer demands.
CHARACTERISTICS:
– The raw materials are sourced from reputable suppliers, both domestically in Vietnam and internationally.
– The production process uses modern, advanced machinery and equipment.
– Quality is controlled according to the ISO 9001:2015 quality management system, as well as the HACCP & ISO 22000:2018 food safety management standards.
– The team consists of experienced staff with in-depth knowledge of the bread market in Vietnam.
APPLICATIONS:
– Suitable for all types of bread.
– Suitable for all weather conditions (hot, dry, cold, or humid weather).
– Helps increase water absorption in the dough, improving economic efficiency.
– Supports the dough mixing process: ensures smooth, elastic dough that retains air well and remains stable.
– Aids in the dividing and shaping process: dough holds its shape, does not become soft or runny, and is easy to shape.
– Supports the fermentation process: improves fermentation tolerance, helps the dough retain air, preventing shrinkage or deflation during long fermentation or when needing air circulation (e.g., cold, dry seasons).
– Enhances the baking process: the bread expands, is fluffy, has a beautiful tear pattern, develops a good color, and improves flavor.
– Supports bread storage: helps retain moisture in the bread, preventing shrinkage or deflation while also preventing quick drying and maintaining the aroma for a longer time.
BENEFITS:
– Improves wheat flour quality: enhances the dough strength, making it easier for mixing, shaping, and fermentation processes.
– Improves bread quality: increases volume, enhances the structure and tear pattern of the bread, strengthens the crust, gives the bread an appealing color, and enhances the natural flavor of the bread.
