Food & Beverages

Equipment Introduction Dough Auto-Feeder 1. Main Specifications of Automatic Dough Feeder: 800 kg dough capacity Food-grade module chain conveyor with roller support Automated feeding with photo sensor control Rotary dough breaking system 15-minute operation duration SS304 construction Reversible operation and easy cleaning features 2. Power Requirements of Automatic Dough Feeder: Conveyor: 0.18 kW Dough breaker: 0.75 kW

Equipment Introduction 01 Dough Mixer (upgradable to vacuum dough mixer) Advanced vacuum mixing technology for superior dough quality. Key Features of vacuum dough mixer: 1. Two-Phase Kneading System • High-speed premixing of flour and minor ingredients ensures exceptional mixture uniformity • Variable high/low speed kneading after water addition produces consistent, homogeneous dough • Precise time control delivers optimal dough development 2. Intelligent Mixing Design • Uniquely designed paddle stirring creates axial dough movement for superior uniformity • Vacuum technology eliminates air pockets, enhancing dough structure and texture

Latin Name:Malpighia glabra L. Appearance: Pink Fine Powder Active Ingredient: Fruit powder Part Used:Fruit Size:80mesh-100mesh MOQ:25KG P , roduction capacity (monthly): 100000 kg Sample:10-20g(free)) Package: 1kg/bag, 5kg/bag, 25kg/drum Grade: Food Grade/Cosmetics Grade Certificate: ISO, KOSHER,HALAL（TC） Delivery date: 3-5 days by Express

Minimum Order: 25

We supply high-quality freeze-dried fruit & vegetable powders with superior flavor and nutrient retention. ✅ Product Highlights: - Freeze-dried technology to preserve original nutrients, color and taste - No additives, non-GMO, gluten-free - Available in strawberry, blueberry, banana, spinach, broccoli and more - MOQ: 1kg for samples, 25kg for bulk orders - Ideal for high-end functional foods and supplements

Minimum Order: 1 bags

At Huafeng Mold, we understand that every chocolate brand needs molds that are just as unique as their creations. With over 30 years of precision mold manufacturing experience, we help more than 500 brands worldwide bring their chocolate ideas to life — from simple shapes to intricate 3D masterpieces. Our Customization Dimensions Our customization service covers every detail you can imagine: Branded Molds with Logo Engraving: Create exclusive brand molds featuring your company logo, signature, or pattern for premium presentation. Complex 3D Chocolate Shapes: Transform any 2D sketch or concept into a stunning 3D chocolate shape, including figures, animals, or themed designs. Functional & Structural Customization: Add features such as magnetic locking systems, multi-part cavities, or injection channels for precise chocolate forming.

As a professional chocolate mold manufacturer, we provide one of the most comprehensive inventories of Polycarbonate chocolate molds available on the market today. Whether you are a large-scale chocolate producer or an artisan chocolatier, our stock molds are designed to deliver both creativity and production efficiency. With dozens of ready-to-ship models, HF ensures that your chocolate production never needs to wait for tooling or design lead times. Product Advantages Premium Polycarbonate Material: Made from 100% food-grade, BPA-free polycarbonate, our molds feature high transparency and durability, allowing for easy monitoring during the production process. Perfect Surface Finish: The ultra-smooth surface ensures mirror-gloss chocolates with no bubbles or residue. Durability & Stability: Resistant to high and low temperatures (-40°C to +120°C), suitable for continuous daily use in industrial settings.

Minimum Order: 4000

Yulin Enzyme Technology: Bio-enzymatic Solution for Dough Stability Improvement - 20 Years of Flour System Research Evidence As an ISO certified supplier of bread improvers in 12 countries worldwide, Yulin has solved dough stability challenges for 764 industrial bakery companies through enzyme directed modification technology. All data in the following content is from third-party laboratory verification (SGS Report No. YLN-DS2309- 0281), ensuring traceable and verifiable information. Yulin core enzyme preparation technical parameters and mechanism of action 1. Double oxidase system (Patent No. ZL202310892345.6) Composition: Glucose oxidase (5000U/g) + Hexose oxidase (3000U/g). Functions: Glucose oxidase (5000U/g) Strengthens disulfide bonds by generating H₂O₂, increasing gluten modulus of elasticity (G') to 2,800 Pa (control 1,600 Pa). Suitable for high proportion rye/whole wheat flour (ash >1.2%) 2. Anti-freezing protein-enzyme complex Innovation: Co-immobilization of ice nucleation inhibiting protein with lipase enzyme Properties. -Yeast survival rate of 92% after 90 days of storage at 25℃. Loss of dough extensibility <8% after thawing 3. Smart Amylase Controlled Release Technology Action curve. 40% activity at mixing stage → 70% at rising stage → 100% before baking Advantage: Precise control of starch pasting degree (DSC measurement peak temperature from 68℃ → 72℃)

Navigating the Baking Industry’s Biggest Challenges: Yulin’s Science-Backed Solutions​ The global baking industry faces unprecedented pressures—from volatile ingredient costs to shifting consumer demands. As a trusted partner to industrial bakeries in 30+ countries, Yulin delivers ​precision enzyme technologies​ that solve operational bottlenecks while future-proofing production systems. Here’s how we’re reshaping modern baking economics: ​4 Critical Baking Industry Pain Points & Our Innovations​ ​1. Rising Energy Costs in Bulk Fermentation​ Industry Reality: 38% of bakeries report energy bills consuming >15% of production costs (2023 IBI Report) Conventional dough systems require 2-3hr fermentation at 30-35°C Yulin’s Breakthrough: ​RapidRise Enzyme Complex​ Cuts fermentation time by 50% through accelerated gluten maturation Reduces proofing chamber energy use by 180 kWh/ton of dough Case Study: A Chinese bun producer saved €74,000 annually in gas/electricity

What Is Fungal Xylanase? Fungal Xylanase is a specialized enzyme that breaks down arabinoxylans, improving dough handling, gluten network strength, and overall baking performance. It enhances dough elasticity, crumb texture, and volume, making it an essential additive for flour mills, industrial bakeries, and food manufacturers. At Yulin, we provide high-quality Fungal Xylanase with optimized activity for use in bread, biscuits, noodles, and other flour-based products. Key Benefits of Fungal Xylanase in Baking Improves Dough Rheology – Enhances dough extensibility and handling. Boosts Bread Volume – Ensures better gas retention for larger, fluffier loaves. Enhances Crumb Texture – Creates softer, finer, and uniform crumbs. Increases Water Absorption – Improves dough hydration, reducing ingredient costs. Reduces Dough Stickiness – Ideal for high-speed industrial baking lines. Enhances Fermentation – Provides better yeast activity and gas production. Improves Crispness in Biscuits – Delivers a lighter, crunchier texture in cookies and crackers.

What Are Bread Ingredients? Bread ingredients are the key components used in baking to create soft, flavorful, and high-quality bread. The right combination of ingredients enhances dough texture, improves fermentation, strengthens gluten structure, and extends freshness. At Yulin, we provide premium bread ingredients designed for commercial bakeries, industrial bread manufacturers, and wholesale distributors. Our solutions help optimize baking performance and improve product consistency. Essential Bread Ingredients We Offer 1. Baking Enzymes Enzymes play a crucial role in breaking down starch, improving dough handling, and enhancing shelf life. Amylase – Boosts fermentation, improves softness, and enhances crumb texture. Glucose Oxidase – Strengthens gluten for better dough elasticity. Hemicellulase – Enhances gas retention and dough volume. Lipase – Improves crumb structure and extends freshness. Transglutaminase – Enhances protein cross-linking for better dough strength. 2. Flour Improvers & Dough Conditioners These ingredients help enhance dough stability, elasticity, and overall bread quality. Flour Corrector – Adjusts gluten strength and water absorption for consistent quality. Frozen Dough Improver – Maintains dough performance after freezing. Ascorbic Acid (Vitamin C) – Strengthens dough structure and improves elasticity. Emulsifiers (SSL, DATEM, Lecithin) – Enhance dough stability, softness, and shelf life. 3. Preservatives & Shelf-Life Extenders To ensure freshness and prevent spoilage, preservatives are essential for industrial and commercial bread production. Calcium Propionate – Prevents mold growth and extends bread shelf life. Sodium Stearoyl Lactylate (SSL) – Improves dough texture and extends softness. Enzyme-Based Natural Preservatives – Maintain freshness without synthetic additives. 4. Specialty Bread Improvers Formulated to enhance specific bread types for better texture, volume, and taste. Toast Improver – Softens texture and enhances toasting properties. Baguette Improver – Ensures crisp crust and soft crumb. Bun & Burger Improver – Creates a fluffy, light texture with even crumb structure. Croissant Improver – Enhances flakiness and layering. Waffle Improver – Improves batter consistency for crispier waffles.

What Are Bakery Additives? Bakery additives are essential ingredients that improve the quality, texture, shelf life, and performance of baked goods. These additives help optimize dough structure, enhance fermentation, improve softness, and prevent staling. There are several types of bakery additives used in industrial and commercial baking, including: Baking Enzymes – Natural catalysts that improve dough processing and enhance texture. Flour Improvers – Enhance flour properties for better elasticity, volume, and crumb structure. Dough Conditioners – Strengthen gluten structure and optimize water absorption. Preservatives & Emulsifiers – Extend shelf life and improve dough stability. Our High-Quality Bakery Additives 1. Baking Enzymes Amylase – Enhances starch breakdown for improved fermentation and softness. Glucose Oxidase – Strengthens gluten network and improves dough stability. Hemicellulase – Increases dough elasticity and gas retention. Lipase – Enhances crumb structure and shelf life. Transglutaminase – Improves protein cross-linking for better texture. 2. Flour Improvers Toast Improver – Enhances texture, volume, and color of toast. Baguette Improver – Improves crust crispness and internal softness. Buns & Burger Improvers – Ensures a soft, fluffy texture with even crumb structure. Croissant Improver – Enhances flakiness and lamination. Waffle Improver – Improves batter consistency and crispiness. 3. Dough Conditioners & Preservatives Flour Corrector – Balances gluten strength and water absorption. Frozen Dough Improver – Maintains dough quality after freezing. Calcium Propionate – Prevents mold growth, extending product shelf life. Emulsifier & Ascorbic Acid – Enhances dough stability and elasticity.

Minimum Order: 4000

Minimum Order: 4000