To improve the softness, volume, and shelf life of bread products, it is recommended to use Bread Emulsifier at 0.5%–2.0% of the flour weight.

Example: For 1 kg of flour, use approximately 5–20 g of Bread Emulsifier.

• Note: Excessive dosage may cause the dough or bread to become overly soft, resulting in loss of structure or collapse. The bread may also become too soft and sticky, making it difficult to slice.
• How to Use: Bread Emulsifier can be directly mixed with the flour during the production process.
• Mixing Instructions: To achieve the full performance of the emulsifier, the dough should be mixed properly in a dough mixer until a well-developed gluten structure is formed.