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Mirpain

Supplier From Turkey
Dec-11-06
Supplier : Bread improver, bread premixes, enzymes, patisserie products

Established: 2003

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Contact Details:
Birlik San Sitesi Is Merkezi
Istanbul 34520
Beylikduzu Turkey


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1. The bread crust just came out of the oven is hard outside� and soft inside. At this time, the packaging will easily damage the bread crust and damage the bread tissue.
2. The temperature of the freshly baked bread is high. When it is cold after packaging, the water vapor will condense, which may lead to quality deterioration, including microbial contamination and water infiltration of the bread tissue.

During the cooling process of the bread, the temperature gradually decreases, the outer skin cools down quickly, and the inner skin cools down slowly, forming a temperature gradient difference. As the internal heat spreads outward, the water is also continuously lost, and about 1% ~ 3.5% is lost at this time, and it is cooled until Can be packed at room temperature.
 
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1. Improve operating performance of Dough.
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Shelf Life: 12 months.
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1. Improve dough fermentation stability.
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Shelf Life: 12 months.

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