Main Ingredient: The product is while and loose powder prepared by edible class oxidant, enzyme preparation and emulsifier. II. Function: To improve the toughness of bread during the steaming period, to increase prompts expansion when steaming is started, to improve the grain structure of bread and enlarge the volume of bread and to lengthen the shelf life of bread. III. Application Range: Suitable for various kinds of flours especially the bread flour. After processed, bread will be more delicious and soft. IV. Adding Dosage: The optimal dosage is generally 10-30ppm (1-3g / 100kg flour) , but it could be changed with the different kind of flour and producing procedureV. StorageThis product should be kept in a cool dry location. It will keep for at least one year, if stored in original packageVI. Warranty Period: Under the storage conditions, its warranty period is one year. It can be still used if qualified after examination beyond the warranty period. VII. PackageThis product is pack