Descriptionsof Mantou Improver:
1. Ingredients: Corn starch, soybean meal, soybeanfiber, VC, fungal amylases and hemicellulase;
2. Dosage: 100-300g for 100kg flour;
3. Usage: Mix with flour first; then stir with other ingredients;
4. Packing: 300g/bag, 50g/bag;
5. Shelf life: 18 months in dry and cool places (seal after use);

Applications of Mantou Improver:
This mantou improver is suitable for all types offlour dough need to be fermented with yeast; and it is especially suitable forinsufficient-gluten flour.

Features of Mantou Improver:
1. The mantou improver (alsocalled steamed bun improver or steamed bread improver) is especially designedfor medium and high quality fermented flour based foods;
2. Its bio-enzyme formula resulted larger steamed bread volume and finertexture.
3. Can enhanced the processibility of flour dough andfasten the forming of wheat gluten.
4. The mantou yeast (steamed bun improver) canprovide required nutrition for the growth of yeasts;
5. It can improve the endurability and stability ofyeasts during fermentation.