Dough strength, volume, texture, shelf-life
Rawplex supplies ingredients to bakeries, flour mills and improver blenders: amylase, xylanase, lipase and papain enzymes for dough performance, sodium bicarbonate and fumaric acid for leavening, propionic acid for mould control, B vitamins and folic acid for flour fortification, plus dextrose, maltodextrin and fibres. Each ships from China with a batch CoA.
维生素
Vitamin B1 is added to flour in baking to support energy production and enhance the nutritional profile of baked products.
维生素
Vitamin B2 is used to fortify flour and cereals in baking, contributing to nutritional value and providing natural color.
维生素
Vitamin B3 is included in flour fortification for baking, ensuring nutritional adequacy while remaining stable during the baking process.
维生素
Folic acid is added to flour and cereals in baking to enhance nutritional content, particularly in fortified products.
酶
Papain enzyme is used to relax gluten in biscuit, cracker and wafer doughs, reducing shrinkage and giving more uniform shape and thickness.
酶
Xylanase enzyme improves dough handling and loaf volume in baking by hydrolysing arabinoxylan, enhancing the overall quality of baked goods.
酶
Amylase enzyme hydrolyses starch to fermentable sugars, enhancing loaf volume and crumb softness in baking while extending shelf life.
酶
Lipase enzyme strengthens dough in baking, serving as a replacement for emulsifiers to improve texture and stability.
有机酸
In the Baking & Flour Milling industry, Propionic Acid is valued as a organic acid that helps improve dough strength, loaf volume, crumb softness and…
有机酸
Fumaric acid acts as an acidulant in bakery fillings and dry mixes, providing sourness without increasing hygroscopicity.
益生元
Isomalto-oligosaccharides function as a low-glycaemic bulk sweetener in bakery products, adding fiber while replacing sugar syrups.
益生元
Fructo-oligosaccharides are used in baking for sugar reduction and moisture retention, enhancing the texture and shelf life of baked goods.
蛋白质
Pea protein is used in baked goods for plant-based protein fortification, adding protein to breads, biscuits and snacks without dairy or soy…
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Amylase supports volume and crust colour, xylanase improves dough handling and loaf volume, and lipase supports dough stability and crumb softness.
Enzymes quoted by declared activity let millers correct flour to a constant performance as the wheat changes.
Propionic acid is supplied for mould inhibition, with concentration and impurity limits stated on the CoA.
Vitamins B1, B2, B3 and folic acid are supplied for the flour fortification many countries require.
Tell us the ingredient, the activity or grade, your flour or product and your volume.
Where available we send a sample with the TDS, MSDS and a batch CoA, so your QC can test before you commit to volume.
We quote FOB or CIF with mixed ingredients combinable in one container.
Documents available for bakery ingredients:
Fungal amylase, xylanase and lipase in bread improvers, and protease such as papain to relax biscuit and cracker doughs.
It is a leavening acid that reacts with sodium bicarbonate to release carbon dioxide.
Yes: vitamins B1, B2, B3 and B9 (folic acid) are listed with specification and MOQ.
From the declared activity on the CoA and a baking trial; the TDS gives a starting dosage range.
Yes, for mould inhibition. Its product page lists concentration, packaging and MOQ.
Tell us the material, grade and quantity and we will reply with a quotation, normally within one business day.
Request a quotation
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