Bakery Additives

Bakery Additives

What Are Bakery Additives?

are essential ingredients that improve the quality, texture, shelf life, and performance of baked goods. These additives help optimize dough structure, enhance fermentation, improve softness, and prevent staling.

There are several types of bakery additives used in industrial and commercial baking, including:

Baking Enzymes – Natural catalysts that improve dough processing and enhance texture.

Flour Improvers – Enhance flour properties for better elasticity, volume, and crumb structure.

Dough Conditioners – Strengthen gluten structure and optimize water absorption.

Preservatives & Emulsifiers – Extend shelf life and improve dough stability.

Our High-Quality

Amylase – Enhances starch breakdown for improved fermentation and softness.

Glucose Oxidase – Strengthens gluten network and improves dough stability.

Hemicellulase – Increases dough elasticity and gas retention.

Lipase – Enhances crumb structure and shelf life.

Transglutaminase – Improves protein cross-linking for better texture.

Toast Improver – Enhances texture, volume, and color of toast.

Baguette Improver – Improves crust crispness and internal softness.

Buns & Burger Improvers – Ensures a soft, fluffy texture with even crumb structure.

Croissant Improver – Enhances flakiness and lamination.

Waffle Improver – Improves batter consistency and crispiness.

Flour Corrector – Balances gluten strength and water absorption.

Frozen Dough Improver – Maintains dough quality after freezing.

Calcium Propionate – Prevents mold growth, extending product shelf life.

Emulsifier & Ascorbic Acid – Enhances dough stability and elasticity.

Другие товары поставщика

	high performance enzymes	high performance enzymes Yulin High Performance Enzymes: Biocatalytic Technology that Redefines Bakery Production In the global industrial ba...
	Bakery Additives	Bakery Additives What Are Bakery Additives? are essential ingredients that improve the quality, texture, shelf life, and performance of baked...
	baking industry	baking industry Navigating the Baking Industry’s Biggest Challenges: Yulin’s Science-​ The global baking industry faces unprecede...
	improve dough stability	improve dough stability Enzyme Technology: Bio-enzymatic Solution for Dough Stability Improvement - 20 Years of Flour System Research Evidence ...
	Bread Ingaredients	Bread Ingaredients What Are Bread Ingredients? are the key components used in baking to create soft, flavorful, and high-quality bread. The r...

Все товары поставщика

Похожие товары

	DEBOOM ENERGETIC GRAPHENE 500ML ENGINE OIL ADDITIVE	Продавец: Shanghai Aikebao New Material Technology Co., Ltd	Item name: DeboomEnergetic Graphene Oil Additive Composition: base engine oil and Nanographene ...
	high performance enzymes	Продавец: Yulin international Corporation	high performance enzymes Yulin High Performance Enzymes: Biocatalytic Technology that Redefi...
	improve dough stability	Продавец: Yulin international Corporation	improve dough stability Enzyme Technology: Bio-enzymatic Solution for Dough Stability Improvem...
	Fungal Xylanase	Продавец: Yulin international Corporation	Fungal Xylanase What Is Fungal Xylanase? is a specialized enzyme that breaks down arabinoxy...
	Bread Ingaredients	Продавец: Yulin international Corporation	Bread Ingaredients What Are Bread Ingredients? are the key components used in baking to cre...