Bread is the most common and traditional food around the world. It has close links with Baking Enzymes. Enzymes has been used to improve the properties of the dough and of the final baked products. So it is considered that enzymes can be a cost effective solution to many of the problems encountered during production. Nowadays, baking enzymes are playing a vital role in bread-making industry. Sunson is dedicate to researching and developing high quality and new efficiency product unceasingly in the worldwide grain food enzyme domain. We serve for the grain food processing industry, and make great efforts to promote all kinds of flour products quality. Beverage Enzymes,Alpha Amylase,Fungal Amylase,Amylase For Flour Sunson Industry Group Co., Ltd , http://www.sunsonchinaenzymes.com
Sunson Bakery Enzymes are xylanase, phospholipase, lipase, Glucose Oxidase, transglutaminase and so on. All products are produced in accordance with FDA, FAO, WHO, UECFA, and they also conform to food chemistry pharmacopoeia(FCC).
The benefits of Sunson baking enzymes are:
Speed up dough fermentation, save time
Improve crumb structure, increase loaf volume and texture
Enhance dough-handling, stability and baking performance
Improve crust color and softness, longer shelf life
Better crumb flavor and taste
Tomato extract new additives
The potential role of lycopene in human health and disease prevention has recently attracted the attention of the industry. According to reports, the Israeli company LNPIL recently took the lead in extracting a new type of functional food additive, lycopene, from tomatoes. According to reports, researchers used genetic engineering technology to obtain hybrid tomatoes with high levels of lycopene. Using them as raw materials, organic solvents were used to extract lycopene from the residue, and then formulated after solvent removal. Concentration of tomato product. Its concentration of 1% lycopene oleoresin can be widely used in cold food, meat products, beverages and bakery products.