Bread flour is made from durum wheat with high gluten content, generally controlled between 32.5~34.0%. Good gluten quality, toughness, elasticity, blowing bubble volume. Foreign countries have developed to white bread special powder, hamburger special powder, fried bread special powder and so on.

Formulation:

Vitamin C (Vc) 100ppm

Potassium bromate (Kbro3) 30ppm

ɑ-amylase 100-150ppm

Gluten prion (Roquette) 2-3%

Whitening agent 600ppm (according to the concentration of the whiteness of the experiments)

Emulsifier (SSL) 2‰-3‰ 2. Vitamin C (Vc) 120ppm

ADA 15-20ppm

a-Amylase 100-150ppm

Gluten (Roquette) 2-3%

Whitening agent 600ppm (whiteness test according to the concentration)

< p>Emulsifier(SSL) 2‰-3‰