HIGH PERFORMANCE BREAD COMPOUND

Our Bread Compound is a specialized functional fat system designed to revolutionize industrial bread production. Engineered with advanced emulsifiers, it significantly improves dough stability, gas retention, and oven spring, resulting in superior loaf volume. This compound acts as a powerful anti-staling agent, ensuring that the bread maintains its fresh-from-the-oven softness, elastic crumb structure, and moistness for a much longer period.

Key Advantages: Superior Softness, Improved Loaf Volume, Anti-Staling Properties, Enhanced Dough Handling.
End Result: Silky crumb structure and extended freshness.

PHYSICAL & CHEMICAL PROPERTIES

Appearance	Creamy white, smooth semi-solid paste
Functionality	High emulsification and dough conditioning power
Slip Point	38°C – 42°C (Designed for optimal dough integration)
Purity	Cholesterol-Free, Non-GMO, Trans-Fat Free.

USAGE & LOGISTICS

Intended Use	Industrial white breads, sandwich loaves, burger buns, and automated bakery lines.
Packing	15kg, 18kg, or 20kg Food-grade plastic pails or cardboard boxes with PE liner.
Storage	Store in a cool, dry place (15°C – 20°C). Maintain air-tight seal after opening.
Shelf Life	12 Months from production date.

For high-capacity industrial bakery supply or customized compound export inquiries:

REQUEST A QUOTE