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Compound enzyme preparation
﹡Can improve the processing performance of grain products and baking products, shorten the fermentation time, extend the shelf life, improve the structure, increase the volume, improve dough stability, extensibility and gas retention capacity. The products are mainly used to improve the overall quality of grain products and bakery products.

Compound bread flour treatment agent
﹡Improve the overall quality of the special bread wheat flour dough, improve the operation performance, increasing the volume, improve the internal organizational structure, extend the shelf life. The products are mainly used in the production of special wheat flour for bread.

Compound wheat flour treatment agent
﹡Can improve the performance and overall quality in the production of a variety of wheat flour products. The products are mainly used in wheat flour to improve the quality of wheat flour.

Compound fried food flour treatment agent
﹡Can improve the hand feeling during the operation, improve the operation adaptability such as Deep-Fried Dough Sticks and Sachima and other fried noodles, can increase the volume, increase the production rate. Mainly used for the wheat flour production for Sachima and Deep-Fried Dough Sticks.

Compound wet noodle products thickener
﹡Can improve the internal quality of raw flour products, stable the quality in the production of noodles, boiled dumplings and other products, improve the product's color and can improve the taste. The products are mainly used in the production of wet flour products in food factory or noodle factory.

Compound flour treatment agent of fermentation products
﹡Can improve the hand feeling during the operation, improve the steamed buns and other fermentation products operation adaptability, so that steamed buns powder to adapt to different operating, improve the whiteness, gloss, increase volume, improve the internal structure of the steamed buns. Mainly used for the production of wheat flour for steamed buns.

Compound bread emulsifier
﹡Can improve the overall quality of bread, improve the processing performance of bread, shorten the fermentation time, extend the shelf life, improve the structure, increase volume. The products are mainly used in the production of food factory and the bakery bread and other baked products.