What is Angel s steamed bread improver for!???

The secret of making steamed bread** - professional steamed bread improver.

The product effect of steamed bread improver.

Steamed bread improver has the effect of improving the volume, color and taste of steamed bread and shortening the fermentation time, and at the same time provides a nutritional source for the fermentation of yeast, which has no effect on the human body.

Common problems that can be solved by steamed bread improvers.

1 Surface collapse.

2 The epidermis is dull, wrinkled, or cracked.

3. The finished product is easy to age, harden and slag.

4. Rough internal tissue.

5 Steamed bread is small in size and unsightly.

This product is to make the steamed bread softer and taste better during the fermentation process.

It is to improve gluten, and the production of products will be more stable.

If it is an old dough, put it in the evening when the dough is raised, or when you put the alkali the next morning.

Angel steamed bread improver belongs to food additives, food additives can not be abused, there must be certain restrictions, it will definitely be harmful to the human body, but the harm is very small.

Mantou improver is mainly used to improve the quality of flour products, and can be used in the production of steamed buns, buns, flower rolls and other flour products. It can appropriately increase the volume of flour products, improve the surface finish of flour products, improve the internal organizational structure, and improve the sense of delicacy.

Steamed bread improver can improve the rheological properties of dough and improve the handling and machinability of dough. Significantly increase the volume of the finished product, about 10-30%. Make the finished skin smooth, white, delicate and shiny.

The internal structure of the finished product is uniform and fine. The finished product is soft, elastic and soft. Delay the aging of finished products and extend the shelf life.

Generally speaking, it is to melt it with warm water and add it to the flour with yeast, and then follow the normal procedure. The dosage is generally as follows:

The recommended dosage of Angel steamed bread improver is that only one gram of flour is needed. Let's take a look at a steamed bun recipe.

Ingredients needed: 200g of plain flour, whole wheat flour.

200g, yeast powder.

OrSteamed bread improver4g, 210g of water;

Recipe making process]:

1. Take a small basin, put ordinary flour and whole wheat flour, pour in water to infiltrate pure, and put a spoonful of yeast powder. Yeast powder is best placed in sock water, stirred and melted, and then mixed with flour;

2. Knead the flour in a small basin into a smooth dough, put it in a small basin, cover the pot and ferment;

3. The dough is fermented to twice the size, fluffy and elastic, the inside of the dough at this time is full of pores, and you can see the honeycomb when you open it;

4. Move the dough to the kneading pad, sprinkle some flour, exhaust and knead evenly;

5. Roll the dough into long strips, cut it into 10 small noodles of equal size;

6. Then knead each small dough separately and then knead it into an awl shape;

7. Put a piece of oil paper on the bottom of each steamed bread embryo and put it in the steamer. I use the draining tray of the lifting hot pot here, it can be used instead of the steamer, put water on the bottom of the pot, first burn to the extent that it is not hot, after the power is off, the lifting frame is raised, put on the draining tray filled with steamed buns, and then cover the pot lid, ferment for about 10-15 minutes, so that the steamed bread embryo can be proofed for the second time;

8. After the steamed bread is born, continue to heat, boil water, steam for about 18 minutes, stop heating and simmer for another 3 minutes, then open the lid of the pot, and the steamed bread will be steamed;

Angel steamed bread improver is a kind of food raw material that can improve the structure and toughness of the dough, make the surface of the steamed bread smooth, the internal structure is uniform, and can also inhibit the aging of the steamed bread and prolong the shelf life.

As far as I know, Angel Mantou improver is yeast.

1. Angel yeast extract is a new type of seasoning derived from edible yeast, which is made of edible yeast with rich protein content as raw material, using modern bioengineering technology to degrade the protein and nucleic acid in yeast cells, and then refined into natural seasoning, the main components are polypeptides, amino acids, flavor nucleotides, B vitamins and trace elements.

2. Just put yeast and improver in the steamed bread, don't use baking soda, the taste of the steamed bread made by adding baking soda must be very rough, and the color will be yellowish.

Personally, I suggest that the steamed bread improver is better than baking soda.

Angel Steamed Bread's Improver contains a variety of active ingredients such as complex enzymes, vitamin C (VC), yeast nutrients, emulsifiers, etc., which can be used in combination with Angel Yeast in the production of steamed bread. Its application can improve the structure and toughness of the dough, it is easy to form, and the surface of the steamed bread is smooth, the internal structure is uniform, and it can also inhibit the aging of the steamed bread and prolong the shelf life.

Angel steamed bread improver is a kind of food raw material that can improve the structure and toughness of the dough, make the surface of the steamed bread smooth, the internal structure is uniform, and can also inhibit the aging of the steamed bread and prolong the shelf life.

The product contains a variety of active ingredients such as complex enzymes, vitamin C, yeast nutrients, emulsifiers, etc., which can be used in combination with Angel yeast in the production of steamed bread. The results showed that the application of yeast mate could improve the multi-brigade structure and toughness of the dough, which was easy to form, and the surface of the steamed bread was smooth and the internal structure was uniform, and it could also inhibit the aging of the steamed bread and prolong the shelf life.

Angel steamed bread improver can effectively improve the frost resistance of quick-frozen food, improve the appearance of the product after quick-freezing and prevent the product from cracking. It is a chemical food improver that uses chemical additives such as emulsifiers, enzyme preparations, and water-retaining agents to improve the quality of pastry products such as quick-frozen steamed buns, steamed buns, and flower rolls, and improves the quality of pastry products.

Summary. Pro-3, as long as it does not exceed the national regulations, the steamed bread improver is harmless to the human body. The main components of steamed bread improver are complex enzymes, vitamin C (VC), yeast nutrition, emulsifier, etc.

It is mainly used to improve the quality of flour products, and at the same time can extend the shelf life. It is widely used in the production of steamed buns, steamed buns, flower rolls and other flour products. Steamed bread improver is a kind of raw material widely used in many steamed bread houses and pastry making enterprises, and its use is completely legal.

Its ingredients are allowed to be used by national laws and regulations. Although steamed bread improver is a food additive, there is no problem of abuse, because excessive use will only increase the production cost.

Pro-3, as long as it does not exceed the national regulations, the steamed bread improver is harmless to the human body. The main components of steamed bread improver are complex enzymes, vitamin C (VC), yeast nutrition, emulsifier, etc. It is mainly used to improve the quality of flour products, and at the same time can extend the shelf life.

It is widely used in the production of steamed buns, buns, flower rolls and other flour products. Steamed bread improver is a kind of raw material widely used in many steamed bread houses and pastry making enterprises, and its use is completely legal. Its ingredients are allowed to be used by laws and regulations of Guochang Wujia.

Although steamed bread improver is a food additive, there is no problem of abuse, because excessive use will only increase the production cost.

Mantou stove bridge brigade improver can improve the rheological properties of the dough, improve the operability and cavity removal energy and mechanical performance of the dough. Significantly increase the volume of the finished product, about 10-30%. Make the finished skin smooth, white, delicate and shiny.

The usage is to melt it with warm water and add it to the flour together with yeast, and then follow the regular procedure to operate, and the addition amount is generally as follows.

Ingredients: 230g flour, 30g corn flour, 130g warm water, 35g caster sugar, 2g yeast, 7g steamed bread improver.

Production steps: 1. Weigh the powder, add yeast and steamed bread improver, and then add caster sugar.

2. Prepare warm water.

3. Stir the powder evenly, dig a pit in the middle, add warm water, and stir into a ball.

<>5. Put it in a pot, cover it with plastic wrap and ferment, ferment it at room temperature in summer, and put it into the fermentation box in winter.

6. Send it to about twice the original volume, poke a hole, and don't rebound.

7. Exhaust with a dough sheeter.

8. Knead into a ball, then rub the strips and prepare some dry powder.

9. Lower the agent.

10. To rub the group, you can prepare a small paper tray and put the finished steamed buns on the paper tray.

11. Move into the steamer for secondary fermentation.

12. After the soaking is done, steam on high heat for 12 minutes, turn off the fire, and then simmer for 5 minutes to open the cover.

13. a finished product drawing.