Bread Ingaredients

Bread Ingaredients

What Are Bread Ingredients?

are the key components used in baking to create soft, flavorful, and high-quality bread. The right combination of ingredients enhances dough texture, improves fermentation, strengthens gluten structure, and extends freshness.

At Yulin, we provide premium bread ingredients designed for commercial bakeries, industrial bread manufacturers, and wholesale distributors. Our solutions help optimize baking performance and improve product consistency.

Essential Bread Ingredients We Offer

Enzymes play a crucial role in breaking down starch, improving dough handling, and enhancing shelf life.

Amylase – Boosts fermentation, improves softness, and enhances crumb texture.

Glucose Oxidase – Strengthens gluten for better dough elasticity.

Hemicellulase – Enhances gas retention and dough volume.

Lipase – Improves crumb structure and extends freshness.

Transglutaminase – Enhances protein cross-linking for better dough strength.

These ingredients help enhance dough stability, elasticity, and overall bread quality.

Flour Corrector – Adjusts gluten strength and water absorption for consistent quality.

Frozen Dough Improver – Maintains dough performance after freezing.

Ascorbic Acid (Vitamin C) – Strengthens dough structure and improves elasticity.

Emulsifiers (SSL, DATEM, Lecithin) – Enhance dough stability, softness, and shelf life.

To ensure freshness and prevent spoilage, preservatives are essential for industrial and commercial bread production.

Calcium Propionate – Prevents mold growth and extends bread shelf life.

Sodium Stearoyl Lactylate (SSL) – Improves dough texture and extends softness.

Enzyme-Based Natural Preservatives – Maintain freshness without synthetic additives.

Formulated to enhance specific bread types for better texture, volume, and taste.

Toast Improver – Softens texture and enhances toasting properties.

Baguette Improver – Ensures crisp crust and soft crumb.

Bun & Burger Improver – Creates a fluffy, light texture with even crumb structure.

Croissant Improver – Enhances flakiness and layering.

Waffle Improver – Improves batter consistency for crispier waffles.

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