Adding thickeners for food when making bread can not only maintain the moisture of the dough, but also prevent the texture of starch from changing.

The texture of the dough will change due to the starch retrogradation and moisture migration that occurs after the dough is refrigerated, usually becoming harder or drier.

However, JNP's HPMC, as a best food thickening powder, can produce a synergistic effect when used in conjunction with starch. It can also greatly improve the viscosity of the dough at low dosage, helping the dough to be as tough and ductile as a rubber glove.

You can imagine:

Holding the G CUP size dough, the dough mixed with a little food-grade JNP’s HPMC powder has gone through the first proofing. The amazing thing is that I can't even feel its presence! The palms and fingers slowly tightened the dough. At this moment, the friction seemed to disappear, and the good ductility of the gluten was dancing with the rough cocoons. It only took 4 sections, and the handshake session was over. The beautiful glove membrane and hands were completely intact. When combined, the dough is now in a perfect rising state.

Of course, excessive viscosity will also destroy the texture of the dough, making it difficult to shape the dough and making it more difficult to remove from the processing equipment.

Therefore, it is recommended to use JNP’s HPMC model 75XHT100 and mix it with JNP’s MC model 55XHT4000.

The reference dosage is about 0.25%~0.75% (the specific dosage depends on the actual situation)