DESCRIPTION: Off white powder component.
Function : It improves gluten structure, network and stability. [x.2-x.3]
It improves softness, fine texture and shine of finished product. [80-90%]
It improves baking volume, pore structure, elasticity and extensibility of dough. [8.5-9.2]
It improves water absorbing capacity of flour thereby resulting in extra yield.
It neutralizes bad effects of pesticides and insecticides.
It improves stretchability on Amylopectine, slowing down crystallization of amylase.
USED AT THE TIME OF: Maymill Flour Improver passes through the micro-feeder machines and then its output is mixed in flour.
DOSAGE: 10-20 gm/90 kg flour [0.01-0.02% of total weight]
INGREDIENTS: Ascorbic acid, INS-300, malt extract, enzymes, glucose oxidase, calcium propionate, permitted fillers (starch).
STORAGE AND SHELF LIFE: Keep in cool and dry conditions for about 12 months.
Brand Name : Maymill
DESCRIPTION: Off white bromate-free powder component.
FUNCTION: It keeps the bread soft for a long period of time. [Up to 90%]
USED AT THE TIME OF: flour doughing in bakery.
DOSAGE: 20-30 gm/100 kg (0.02-0.03% of total weight).
INGREDIENTS: Emulsifiers, sugar, INS-300, starch, approved diluents and extra high performance enzymes.
STORAGE AND SHELF LIFE: Keep in dry and cool conditions away from contamination for about 12 months.
Brand Name : Maymill
DESCRIPTION: White powder component.
FUNCTION: It contributes viscosity and extensibility to the mix.
It makes dough rise and makes it elastic.
It makes bread dough moist.
It enhances quality and nutritional value of product.
It gives shape and structure to product.
USED AT THE TIME OF: flour doughing in bakery.
DOSAGE: As per the need.
STORAGE AND SHELF LIFE: Keep in clean and dry conditions away from contamination for about 12 months.
Brand name : Maymill
We offered wide range of Wheat Flour , which are used in various purpose like Pasta , Bread , Maida, Chapati etc., Clients highly appreciate our Wheat Flour. We packed wheat flour in 25 Kg & 50 Kg in PP Woven bag or in Jute Bag Specification is as follows.: Protein Dry Basis : 12% Min Moisture : 12% Min Wet Gluten : 26% to 28% Test Weight : 77 Kg / Hl Min Foreign Matter : 2 % Max Falling Number : 300 Min Total Screening (through 1.65 min sieve): 5% Max/
Tapioca Starch possesses outstanding thickening strength and therefore is preferred in the production of different food items. It is very commonly used in food industry in the processing of pastas, noodles, salad dressings, custards, soups and many more. It is also used in various industries as a binder and stablizer.
Application : Cooking
Cultivation Type : Natural
Shelf Life : 1 Year
Color : White
Feature : No Preservatives, Gluten Free
Packaging Type : PP Bag
Packaging Size : 500 Gm-1 Kg
Preferred Buyer From
