Food Processing & Others

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.

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.

This series flour milling plant has outstanding features such as little investment, easy operation, low power consumption and others. In the ever-evolving landscape of flour processing, our flour milling machinery stands as a testament to precision engineering and innovation. With a commitment to excellence, we ensure that each component plays an integral role in producing flour that meets the diverse demands of our valued South African clientele. At PINGLE GRAIN TECHNOLOGY we specialize in providing a wide range of services for flour production plants. From custom project evaluations to quality inspection services, factory design services and installation training services, we have you covered Flour milling, also recognized as flour grinding or flour processing, is a fundamental process that transforms grains into versatile flour products. A comprehensive grain flour milling plant seamlessly integrates grain pretreatment, encompassing cleaning and dehulling, along with the flour milling procedure. This innovative processing plant is meticulously designed to yield diverse grades of flour to cater to an array of applications.

The steel structure flour milling plant is designed for 100TPD-220TPD milling factories. Advantages of Flour Milling Plant as perfect technic combination, little area covered, good effect of classification, high flour extrating rate, short cycle of construction, low cost and simple structure, rapid result.  The steel structure flour milling plant is a complete set of equipment that is mainly composed of square plansifter, pneumatic roller mill and many other flour milling machines. For all the models, the steel structure of Flour Milling Plant has 3 layers, and there are crawling ladders between them. The building is less than 12m in height, and this not only reduces the investment, but also cuts down the number of needed working staff which is vey meaningful in lowering the operation cost. Our product is commonly used to manufacture tailored and all-purpose flour, and the finished flour fits for the production of bread, biscuit, spaghetti and instant noodle. Generally speaking, this flour milling plant is often adopted by medium-sized flour mills, and it is much favored by clients in Central Asia and Southeast Asia.

To provide the best service to society and produce high quality flour to satisfied with the Wheat processing plant, we are allowing the principle of the client consummate, our engineers have developed the Wheat Flour Milling Machine such as pneumatic pressure mill, square plansifter, purifier and new type of self- balance vibrating separator, horizontal wheat scourer,plane rotating separator, grading and gravity destoner, magnetic separator and so on, which are used to found large scale new flour factory and rebuild flour factory.  Applications of Wheat Flour Milling Machine The series Wheat Flour Milling Machine contains square plansifter, new pneumatic roller mill and other flour milling equipment. With the novel design, advanced equipment and scientific production flow, this flour milling plant is commonly used to manufacture tailored flour and graded flour. In addition, co- production is also allowed, and the available model includes 100TPD, 120TPD, 140TPD, 160TPD, 200TPD, 220TPD, 250TPD and 300TPD.

Entering the field of wheat milling is a profitable business venture. But there is a downside: the capital required to build a fully automatic flour mill plant can be a cost-intensive undertaking. Even so, the cost is based on various variables. Therefore, there are four main factors that determine the cost: raw materials, equipment, land and labor. Common Grains at Floru Mill: Wheat, Corn/Maize, Rice The term raw material inventory refers to the total cost of wheat currently in stock and awaiting processing. Different factors determine the cost of wheat. For example, the amount and value of wheat and the variety of wheat can vary widely. Also, the cost of wheat can vary depending on whether the wheat is sourced locally or imported. Therefore, it is crucial to calculate the requirements for building an automated wheat flour mill before determining the actual cost. Crude oil prices, precious metal prices, currency markets and regional weather forecasts are all factors that can affect costs (formally known as operating expenses).

Depth Filtration Using Pure Cellulosic Filter Sheets During depth filtration the solid components, fine turbidities and micro- organisms contained in the product - depending on the grade of filter sheet used are removed from the liquids to be filtered. As the liquid enters the filter sheet it is divided into many tiny streams. The direction of flow of the tiny streams is permanently diverted through the filter sheet’s random structure. This way, micro-organisms and tiny turbidity particles are mechanically trapped in the filter sheet’s pore matrix as it gradually becomes narrower. Applications Pure Cellulose filter pads and sheets for Pharmaceutical, Biotechnology, Chemical, F&B, Breweries , Wine Manufacturing , Distilleries, and Cosmetics Industry Examples of industries: Biotech Beverage (beer, wine, spirits, juice...) Enzymes Fine chemicals Herbal or other natural extracts Pharmaceutical intermediates Process water Solvents COCO

Minimum Order: 1 bags

The multi-story flour milling plant is famous for its advanced processing technique, complete machine assembly, low power consumption as well as convenient operation and maintenance.This flour milling plant fits for the production of special purpose flour and different-grade flour. This series contains different models including 100TPD, 120TPD, 140TPD, 160TPD, 200TPD, 220TPD, 250TPD, 300TPD, 350TPD, 400TPD, 500TPD, 600TPD, 800TPD and 1000TPD. Flour Milling Plant Features 1. With a magnificent look, the building helps to improve the brand awareness, and it is a permanent building with long life. 2. The manufacturing workshops are bright and spacious, while the equipped machines allow simple disassembly and maintenance. Moreover, there is little dust inside the workshops.

The series Flour Milling machinery contains square plansifter, new pneumatic roller mill and other flour milling equipment. With the novel design, advanced equipment and scientific production flow, this flour milling plant is commonly used to manufacture tailored flour and graded flour.  The complete set of multi-story steel structure flour milling plant is an innovation by Pingle engineers and technicians, which is the first in China,  can fully meet the production needs with higher economic benefits. Pingle plant and equipment sold as a whole is an important characteristic of this series of products.