Flour improving agent

The product is made from natural plant materials, with high safety, good emulsification, dispersion and good antibacterial effect, can improve the quality of flour, increase the ductility of dough, delay the starch aging and increase the product volume.
Appearance: White powder.
Application: Widely used in the improvement of the quality of dry and wet flour products .
Usage: the recommended usage is about 0.5-2%.
Storage: Un-dangerous products with moisture absorption feature. Store & transport in dry, ventilate and sealed condition, expiry 24 months later in sealed condition.
Package: 25KG per bag /barrel.