date:Oct 10, 2018
chemical oxidants (including ascorbic acid, ADA, etc.).
5.Improved shape and dimensions of the final bread product.
6.Increased bread volume.
Manufacturers who have used a GRINDAMYL SUREBake product have seen improved bread quality in various applications. The strengthener can also be used in multiple procedures where a highly stable system is required, such as frozen dough.
Last week, DuPont took the next step toward becoming the new DuPont, by unveiling a fresh global brand identity and logo