Megafood (Shanghai) Health Technological Co.,Ltd serves the Baking Industry with our products and develop new products for clients. Dependent upon your need, our products provide the consistent quality you are looking for with your bread, burger bread, tortilla, baking mixes, bread mix, ready mix, long shelf life bread, Hamburger Buns, sesame bun, sliced bread, Dim Sum, pastry and cake.
Adding encapsulated sorbic acid during bread production can effectively inhibit mold without affecting yeast fermentation.
Encapsulated fumaric acid used in bread, tortillas and bread mix, can lower the pH of dough.
Encapsulated lactic acid used in tortillas helps maintain the desired acidity level without prematurely affecting the dough.
The use of encapsulated acids ( Encapsulated fumaric acid, Encapsulated citric acid, Encapsulated malic acid, Encapsulated sorbic acid, Encapsulated lactic acid ) in tortilla production allows for better control over the acidity level of the dough, which can impact the texture, flavor, and shelf life of the final product. It also helps manufacturers maintain consistency and quality across batches of tortillas.
Encapsulated baking soda is used in dough, which has unique advantages such as resistance to moisture absorption, delayed release, and avoidance of premature reaction with other components.
Encapsulated Calcium Propionate is used in baking can help manufacturers produce products with longer shelf life.
Citrus fiber is used in baking to retain water and oil and increase the fiber taste.
Natural preservatives are used in baked products to inhibit the growth of Clostridium, Bacillus, Enterobacter, mold, and yeast.
