Anti - Aging Emulsifying Cream for Bakery Products (Bread, Pastry, Cookie) - Improves Texture & Softness, 20kg Commercial Use

Shelf Life：12 months

Core Functions：

· Anti - Aging Effect: Significantly delays hardening & crumb - dropping of starch - based products (bread, pastry, etc.), extending shelf life.

· Texture Improvement: Refines tissue structure (fine & uniform), enhances softness & moisture retention (keeps oil/water), and slightly increases product volume.

· Taste Enhancement: Makes products softer with a fluffy, smooth mouthfeel.

How to Use：

· Dosage: Add 1 - 2% of the total material weight.

· Application: Mix this product into flour按比例添加 (Mix the product into flour at the above - mentioned ratio).