| Bread Improver SHWG | Wuhan Chortle Bio-Chem Technology Co., Ltd. | 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 applicati...展开 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. 收起 | |
| CBC Bread Improver | Wuhan Chortle Bio-Chem Technology Co., Ltd. | CBC Bread Improver is a specialty bread improver designed for all types of bread making. It can enhance gluten development and improve gas retention properties while still enhancing dough fermentation. CBC Bread Improver can be used in any bread making ap...展开 CBC Bread Improver is a specialty bread improver designed for all types of bread making. It can enhance gluten development and improve gas retention properties while still enhancing dough fermentation. CBC Bread Improver can be used in any bread making application. 收起 | |
| Cellulase | ProFood International, Inc. | Cellulase is an enzyme produced mainly by fungi, bacteria, and protozoans that catalyze the cellulolysis (or hydrolysis) of cellulose. This product is most commonly used as a food additive to increase the body's ability to absorb nutrients. | |
| Heat-Resistant Alpha-Amylase | ProFood International, Inc. | Heat-Resistant Alpha-Amylase is a clear brown liquid made of Bacillus Subtilis cultures with excellent heat resistance. This product is commonly used in the production of beer, starch sugar, and monosodium glutamate. | |
| Hydrolyzed Wheat Gluten | Wuhan Chortle Bio-Chem Technology Co., Ltd. | Hydrolyzed Wheat Gluten is obtained by moderate enzymatic hydrolysis of vital wheat gluten. It reduces the elasticity but increases the extendibility of dough while softening it. Hydrolyzed Wheat Gluten has many uses in bakery application such as bread, c...展开 Hydrolyzed Wheat Gluten is obtained by moderate enzymatic hydrolysis of vital wheat gluten. It reduces the elasticity but increases the extendibility of dough while softening it. Hydrolyzed Wheat Gluten has many uses in bakery application such as bread, croissants, Danish pastries, pie, plum pudding, butter cake, sponge cake, cream cake, and pound cake. 收起 | |
| Medium Temperature Alpha-Amylase | ProFood International, Inc. | Medium Temperature Alpha-Amylase consists of Bacillus Subtilis cultures and is available in both liquid and powder form. This product is commonly used in the production of beer. | |
| Niprosin® | ProFood International, Inc. | Niprosin® is a nisin preparation that serves as a natural food preservative and antimicrobial agent. This product is used to extend shelf-life and ensure food safety in cheese, other milk products, crumpets, sausages, dressings, beer, soups, and canned fo...展开 Niprosin® is a nisin preparation that serves as a natural food preservative and antimicrobial agent. This product is used to extend shelf-life and ensure food safety in cheese, other milk products, crumpets, sausages, dressings, beer, soups, and canned food applications. 收起 | |
| PentaCake 6100 | Pentaor | PentaCake 6100 is a multifunctional industrial admixture for the production of long-life battercakes and muffins. It is an off-white powder with an acidic, bitter and salty flavor. The recommended concentration in the final batter is 2.5-3.0%. PentaCake i...展开 PentaCake 6100 is a multifunctional industrial admixture for the production of long-life battercakes and muffins. It is an off-white powder with an acidic, bitter and salty flavor. The recommended concentration in the final batter is 2.5-3.0%. PentaCake improvers contribute to the volume and texture of the cake, as well as to its prolonged freshness and stability. 收起 | |
| PentaCake 6300 | Pentaor | PentaCake 6300 is a multifunctional industrial admixture for the production of long-life battercakes and muffins. PentaCake 6300 is a white powder and has an acidic, bitter, salty flavor. The recommended concentration in the final batter is 3.0-3.5%. Pen...展开 PentaCake 6300 is a multifunctional industrial admixture for the production of long-life battercakes and muffins. PentaCake 6300 is a white powder and has an acidic, bitter, salty flavor. The recommended concentration in the final batter is 3.0-3.5%. PentaCake improvers contribute to the volume and texture of the cake, as well as to its prolonged freshness and stability. 收起 | |
| PentaCake BR 6060 | Pentaor | PentaCake BR 6060 is a multifunctional industrial admixture for the production of long-life brownies. PentaCake BR 6060 is a white powder and has an acidic, bitter, salty flavor. The recommended concentration in the final batter is 2.5-3.0%. PentaCake imp...展开 PentaCake BR 6060 is a multifunctional industrial admixture for the production of long-life brownies. PentaCake BR 6060 is a white powder and has an acidic, bitter, salty flavor. The recommended concentration in the final batter is 2.5-3.0%. PentaCake improvers contribute to the volume and texture of the cake, as well as to its prolonged freshness and stability. 收起 | |
| PentaCake CLB 6900 | Pentaor | PentaCake CLB 6900 is a industrial admixture for the production of "clean label" cakes. PentaCake CLB 6900 is a white powder and has an acidic, bitter, salty flavor. The recommended concentration in the final batter is 5%. PentaCake improvers contribute t...展开 PentaCake CLB 6900 is a industrial admixture for the production of "clean label" cakes. PentaCake CLB 6900 is a white powder and has an acidic, bitter, salty flavor. The recommended concentration in the final batter is 5%. PentaCake improvers contribute to the volume and texture of the cake, as well as to its prolonged freshness and stability. 收起 | |
| PentaCake ESP 6650 | Pentaor | PentaCake ESP 6650 is an industrial admixture for the production of sponge cakes, Swiss Rolls, layer cakes, custard cakes and similar products. PentaCake ESP 6650 is a white powder and has an acidic, bitter, salty flavor. The recommended concentration in ...展开 PentaCake ESP 6650 is an industrial admixture for the production of sponge cakes, Swiss Rolls, layer cakes, custard cakes and similar products. PentaCake ESP 6650 is a white powder and has an acidic, bitter, salty flavor. The recommended concentration in the final batter is 3.5%. PentaCake improvers contribute to the volume and texture of the cake, as well as to its prolonged freshness and stability. 收起 | |
| PentaCake ESP 6670 | Pentaor | PentaCake ESP 6670 industrial admixture for the production of high-volume sponge cakes, custard cakes, soft sponge cookies and similar products. PentaCake ESP 6670 is a white powder and has an acidic, bitter, salty flavor. The recommended concentration in...展开 PentaCake ESP 6670 industrial admixture for the production of high-volume sponge cakes, custard cakes, soft sponge cookies and similar products. PentaCake ESP 6670 is a white powder and has an acidic, bitter, salty flavor. The recommended concentration in the final batter is 4.0-4.5%. PentaCake improvers contribute to the volume and texture of the cake, as well as to its prolonged freshness and stability. 收起 | |
| PentaCake FL 6050 | Pentaor | PentaCake FL 6050 is a multifunctional industrial admixture for the production of long-life muffins and cakes, filled before baking. PentaCake FL 6050 is a off-white powder and has an acidic, bitter, salty flavor. The recommended concentration in the fin...展开 PentaCake FL 6050 is a multifunctional industrial admixture for the production of long-life muffins and cakes, filled before baking. PentaCake FL 6050 is a off-white powder and has an acidic, bitter, salty flavor. The recommended concentration in the final batter is 3%. PentaCake improvers contribute to the volume and texture of the cake, as well as to its prolonged freshness and stability. 收起 | |
| PentaCake LR 6630 | Pentaor | PentaCake LR 6630 is an industrial admixture for the production of layer cakes. PentaCake LR 6630 is an off-white powder and has an acidic, bitter, salty flavor. The recommended concentration in the final batter is 3%. PentaCake improvers contribute to th...展开 PentaCake LR 6630 is an industrial admixture for the production of layer cakes. PentaCake LR 6630 is an off-white powder and has an acidic, bitter, salty flavor. The recommended concentration in the final batter is 3%. PentaCake improvers contribute to the volume and texture of the cake, as well as to its prolonged freshness and stability. 收起 | |
| PentaCake SL 6150 | Pentaor | PentaCake SL 6150 is a multifunctional industrial admixture for the production of long-life sliced cakes, with dense texture. PentaCake SL 6150 is an off-white powder and has an acidic, bitter, salty flavor. The recommended concentration in the final batt...展开 PentaCake SL 6150 is a multifunctional industrial admixture for the production of long-life sliced cakes, with dense texture. PentaCake SL 6150 is an off-white powder and has an acidic, bitter, salty flavor. The recommended concentration in the final batter is 2.5-3.0%. PentaCake improvers contribute to the volume and texture of the cake, as well as to its prolonged freshness and stability. 收起 | |
| PentaCake SP 6600 | Pentaor | PentaCake SP 6600 is an industrial admixture for the production of sponge cakes, Swiss Rolls, layer cakes, custard cakes and similar products. PentaCake SP 6600 is a white powder and has an acidic, bitter, salty flavor. The recommended concentration in th...展开 PentaCake SP 6600 is an industrial admixture for the production of sponge cakes, Swiss Rolls, layer cakes, custard cakes and similar products. PentaCake SP 6600 is a white powder and has an acidic, bitter, salty flavor. The recommended concentration in the final batter is 3.0%. PentaCake improvers contribute to the volume and texture of the cake, as well as to its prolonged freshness and stability. 收起 | |
| Polylysine | ProFood International, Inc. | Polylysine is a natural, slightly bitter, hydroscopic, water-soluble, light yellow powder. This product is most commonly used in food additive and food preservative applications. | |
| SAM-e Butanedisulfonate | ProFood International, Inc. | SAM-e Butanedisulfonate is a hygroscopic white crystal powder based on S-Adenosyl-L-methionine, a ramification of a biological compound involved in methyl group transfers. It occurs naturally in all living cells and is used to enhance joint strength, brai...展开 SAM-e Butanedisulfonate is a hygroscopic white crystal powder based on S-Adenosyl-L-methionine, a ramification of a biological compound involved in methyl group transfers. It occurs naturally in all living cells and is used to enhance joint strength, brain function, longevity, and liver liver function. This product is most commonly used in functional food & beverage and nutritional supplement applications. 收起 | |
| SAM-e Tosylate Disulfate | ProFood International, Inc. | SAM-e Tosylate Disulfate is a hygroscopic white crystal powder based on S-Adenosyl-L-methionine, a ramification of a biological compound involved in methyl group transfers. It occurs naturally in all living cells and is used to enhance joint strength, bra...展开 SAM-e Tosylate Disulfate is a hygroscopic white crystal powder based on S-Adenosyl-L-methionine, a ramification of a biological compound involved in methyl group transfers. It occurs naturally in all living cells and is used to enhance joint strength, brain function, longevity, and liver liver function. This product is most commonly used in functional food & beverage and nutritional supplement applications. 收起 | |
| Xylanase | ProFood International, Inc. | Xylanase is a xylan degrading hydrolase enzyme that helps aid in digestion. It is available in powder, liquid, granular, and coated forms. This product finds use in a wide variety of food, beverage, and pharmaceutical applications. | |
| Chocolate Brownies With PentaCake BR 6060 | Pentaor | This formulation is a recipe for rich chewy brownies with dense texture and enhanced humidity. It features PentaCake BR at a concentration of 2.8%. | |
| "Clean Label" Cakes Basic formula, with PentaCake CLB 6900 | Pentaor | This formulation is a recipe for basic "clean label" cakes which do not contain synthetic preservatives, emulsifiers, stabilizers, chemical antioxidants or trans fats. It utilizes the product PentaCake CLB 6900 at a concentration of 5%. | |
| Filled Cakes With PentaCake FL 6050, Filled before baking | Pentaor | This formulation is recommended for bakes which are filled with chocolate or jam before baking. PentaCake FL 6050 helps with retention of the filling during baking. It is suitable mainly for filled muffins and pound cakes. | |
| Layer Cakes With PentaCake LR 6630, 4% oil | Pentaor | This formulation is a basic recipe for layer cake products. Amendments might be required for each specific production line. This formulation features PentaCake LR 6630 at a concentration of 3%. | |
| Sliced Cake With PentaCake SL 6150, margarine+oil | Pentaor | This formulation is a recipe for dense cakes with close spongy texture and improved slice stability. It utilizes PentaCake SL 6150 at a concentration of 2.7%. | |
| Sponge Cakes Extended sponginess, with PentaCake ESP 6650 | Pentaor | This formulation is a recipe for extra spongy muffins and cupcakes which can be filled after baking. It utilizes the product PentaCake ESP 6650 at a concentration of 3.5%. | |
| Sponge Cakes Extended sponginess, with PentaCake ESP 6670, 10% oil | Pentaor | This formulation is a recipe for high volume fluffy sponge cakes, custard cakes, and soft cookies. PentaCake ESP 6670 helps promote extended sponginess. | |
| Sponge Cakes With PentaCake SP 6600 | Pentaor | This formulation is a recipe for Sponge Cakes with PentaCake SP 6600. It produces sponge muffins and cupcakes that can be filled after baking, such as custard cakes, small bar-cakes, and "teddy bear" cakes. | |
| ASC Automatic Sample Changer | Anton Paar Viscosity & Rheology | 该ASC样品自动进样系统可一次同时全自动测量32个样品，包括测量系统的清洗。可按照实验室质量和精度进行质量控制和全流变学分析。 |  |
| FRS1600 Furnace Rheometer System | Anton Paar Viscosity & Rheology | 日常生活中所使用的材料，如玻璃和金属，是在超过1000 °C的条件下处理或精炼熔化的。为了确保最终产品的始终一致的高品质以及优化能源密集型的过程，懂得熔体粘度是非常重要的。该熔炉流变仪系统(FRS 1600)结合流变仪和实验室火炉可测量超过1600 °C。 |  |
| High-Throughput Rheometer HTR 301 | Anton Paar Viscosity & Rheology | HTR是第一台全自动流变仪。流变学测量是由高质量的MCR流变仪完成的，同时由一个机器人控制所有其他项目的测量。 |  |
| Lovis 2000 M/ME Rolling-Ball Viscometer | Anton Paar Viscosity & Rheology | Lovis 2000 M/ME是一款滚球式粘度计，通过透明或不透明的液体根据Hoepple的落球原则计算球的滚动时间。该方法只需要400微升的液体。结果可通过运动学粘度和动力学粘度呈现。该粘度计简洁经济，可节省实验室的空间。是Anton Paar’s AMVn自动粘度计的更新版本。 |  |
| MCR Rheometer Series | Anton Paar Viscosity & Rheology | 该新的MCR流变仪拥有最新的技术。EC运动技术，低摩擦的轴承以及专利的正交力传感器经过多年的优化可满足最高的流变要求。任何类型的或组合的流变测试，转动或振动模式，都可用MCR流变仪测量。该系统的模块化设计，可适合宽广的温度范围的装置和特定程序的应用。 |  |
| RheoLabQC Quality Control Rheometer | Anton Paar Viscosity & Rheology | RheolabQC 是一款迄今最先进的质量控制流变仪，也可用于研发。结合了无与伦比的性能，易于操作以及稳健设计于一身。可执行从单点快速检查流动曲线到屈服点确定等一系列复杂的流变控制。 |  |
| Rheometer Measuring Head | Anton Paar Viscosity & Rheology | 具有MCR流变仪性能的自定义流变测量仪器。其流变测量头可用于自动化操作或超过实验室流变仪要求的其他特殊测量目的。是工艺联合或建立自定义流变仪系统的完美方案。该模块装置包含一个配备有知名马达的测量头以及MCR系列的空气轴承，还有一个单独的控制单元。 |  |
| RheoPlus Rheometer Software | Anton Paar Viscosity & Rheology | 易于使用，灵活且功能强大 - RheoPlus软件用于所有Anton Paar流变仪，从质量控制仪器到高通量的流变仪。不同用户可轻松切换方法模块以及测量数据。该迄今为止最先进的软件可提供大量的模板，自动测量以及在RheoManager上处理数据，一个LIM/SAP界面，和21 CFR 的11章的兼容。 |  |
