Bread Improver SHWG 

Bread Improver SHWG is a bread improver designed to be mixed with flour that increases dough machinability while relaxing dough structure which in turn improves flour hydration. It is used mainly for laminated products such as croissants but has applications in bread, bran bread, buns, puff pastries, and pies.




Wuhan Chortle Bio-Chem. Technology Ltd. (CBC) is innovative company concentrating on bio-chemical technology research and development. One of their primary technical discoveries is the development of HYDROLYSED WHEAT GLUTEN(HWG), a product processed by an enzymatic hydrolysis of vital wheat gluten. It can be used in beverages, emulsified sauces, non-egg yolk dressing, milk powder replacement, meat products, protein source for fermentation, chewy candies, nutrition rice flour, nondairy creams, dairy products and bakery products.


Wuhan Chortle Bio-Chem Technology Co., Ltd.

希望在赛百库经销商/贸易商板块进行展示推广?请立即联络我们 !