Transglutaminase (Biobond Tg-M) for Bakery

Transglutaminase (Biobond Tg-M) for Bakery

Product Description

Transglutaminase (Biobond TG-M) for Bakery
1. Typical applications
Bread, Cake, Hamburger
2. Functional Benefits
1). Improve the pore structure in the crust
2). Improving bread structure; Making the bread more soft and more tender in texture
3). Shortening the fermentation time
4). Improving the elasticity of a dough and producing a fine crumb texture
5). Increase loaf volume
6). Improve dough stability

Send your message to this supplier

Mr. Bruce

Post a Sourcing Request Now