Introduction to the effects of using frozen dough improvers and powdered fats in bread and pastries.
We will introduce the applications of frozen dough improvers and powdered fats handled by Miyoshi Oil & Fat Co., Ltd. for bread and pastries. When applying the frozen dough improver "Element FS" to bread, it results in effects such as increased volume and reduced freezing damage. Additionally, applying "Magic Fat 200" or "Magical Cake" to puffed snacks yields benefits like improved melt-in-the-mouth texture and reduced crunchiness. 【Effects of the frozen dough improver "Element FS"】 ■ Increased volume ■ Enhanced softness ■ Reduced freezing damage ■ Improved elasticity *For more details, please refer to the PDF materials or feel free to contact us.
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Application to puffed snacks: Effects of 'Magic Fat 200/Magical Cake' ■ Volume increase ■ Crispiness enhancement ■ Improved melt-in-mouth quality and reduced toothiness ■ Shape and texture maintenance even during soaking *For more details, please refer to the PDF document or feel free to contact us.
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For more details, please refer to the PDF document or feel free to contact us.
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Miyoshi Oil & Fat Co., Ltd. is a company that aims to be a manufacturing enterprise contributing to society through "health" and "environment," with its business pillars being the "Food Division" and the "Oil Division," responding to trust with technology and production capabilities. We focus on the advanced and diversified use of oils and fats, primarily using natural animal and plant oils and fats as our main raw materials.
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