The nutrition of bread is composed of carbohydrates, proteins and fats, mainly with about 70% of the flour as the raw material. In the production process, the water combines the gluten and starch in the flour, at the same time, yeast, salt, oil, and sugar are added to make the bread with a suitable taste.

When fresh bread leaves the oven, moisture begins to lose and the bread begins to be harder because the starch in the flour used to make the bread begins to retrograde(age) .Under this kind of a problem, the bread that bakers painstakingly makes is easily discarded as leftover food, and how to effectively avoid retrograding has become an important issue.

Our company’s starch, mainly used in the baking (bakery) industry are:

-Starch acetate :

 Improve water retention, acid resistance and freezing resistance.

- Acetylated distarch adipate:

Improve water retention, acid resistance, alkali resistance, freezing resistance, and heat resistance.

- Hydroxypropyl distarch phosphate:

Improve stiffness, water retention, acid resistance, alkali resistance and salt resistance.

If you have relevant needs, please contact us with our line, or e-mail.