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Baking Dough Improver

Crazy Dough  

  • Wheat is one of the major food crops worldwide, and flour, as the primary processed product of wheat, occupies a significant proportion of people's diets. 
  • Currently, flour-related food additives can be categorized into three types: whitening agents, quality improver, and nutritional fortifiers. 
  • Whitening agents, also known as bleaching agents, primarily include certain highly oxidative substances. By adding these substances, the carotenoids in flour are oxidized, achieving the purpose of whitening the flour's color. 
  • Quality improvers mainly encompass oxidants, reductants, emulsifiers, or leavening agents. These substances have the functions of strengthening or weakening gluten, improving the textural structure of flour products, preventing aging, and adjusting the enzymatic activity in flour.
  • Nutritional fortifiers primarily include amino acids, vitamins, and minerals. Adding these substances can supplement the nutritional deficiencies of flour, enhance its nutritional level, or meet the nutritional needs of special populations.

 

JHY tends to make your dough more chewy, whiter and easier to process   

If the gluten content of wheat is low, the related flour and various foods such as bread, instant noodles, dumplings, steamed buns, etc. produced with this wheat as raw material will have the disadvantages of poor gluten strength and bad taste. It is reported that calcium peroxide is non-toxic and harmless compared with benzoyl peroxide. It is often used as an additive in the food field and is an excellent gluten enhancer and dough booster.  

 

It is well known that the chemically synthesized or natural food additives that belong to the range of natural nutrients are added to increase the nutritional content of food named "nutritional enhancers". In 1990, the French pointed out that calcium peroxide is used as a dough additive because it can slowly release active oxygen when in contact with water to produce a high degree of cross-linking to increase the strength of the dough. It also makes the dough drier and less sticky, greatly improving the processability of the dough. More than half of the bakers in the United States add 0.5% to 0.75% calcium peroxide when baking bread, which can make the bread white and loose and keep the moisture, with a good taste, and also increase the nutritional source of calcium. 

       

There are various functions of the new high-purity calcium peroxide as follows: 

  • New Gluten Enhancer: New calcium peroxide can increase the gluten wall of dough, making the dough have better texture, water retention, and yield. It can make the bread white and loose and keep moisture, with good taste. It also increases the nutritional source of calcium. 
  • Dough Bleaching: Food-grade powdered Calcium peroxide is mainly used as a flour whitener.
  • Dough Improver：Calcium peroxide is used as a dough improver, which provides good processability for dough conditioning. The main benefit of a dough improver is that it can increase the water absorption rate and product yield. Generally speaking, using a 1% dough improver can increase the amount of water added to the dough by 2.0%~2.5%.
     

* We have multiple grades including 50%, 55%, 60%, 70%, and 75% to meet the varying performance and price requirements of different users. Our company has obtained both ISO9000:2001 and ISO14000 certifications and is currently one of the domestically Certified Manufacturing Enterprises with safe production standards. Please find our service consultant for more details.

 

 

 

JHY，Your Trusted Partner 

 

We not only have standardized products but also provide a one-on-one customized solution. No matter what challenges we meet, we solve them together. Should you have any questions or needs related to Dough Improvement, please do not hesitate to contact our service consultant. 

 

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Key words: potassium hydrogen peroxymonosulfate compound salt, sodium percarbonate, sodium perborate, calcium peroxide, magnesium peroxide, solid hydrogen peroxide, magnesium silicate, magnesium aluminum silicate, composite powder, oil filter powder, anthraquinone regeneration catalyst

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