Food Processing & Others - Others

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.

SCALES SCALES SCALES Laboratory series milk analyzers can be upgraded with an electronic weighing scales capable of measuring the weight of large quantities of milk (up to 130 liters). This option is available by customer's request only. The electronic scale has four adjustable feet for proper alignment and does not need power. Only one cable must be connected to the rear side of the milk analyzer. https://milkotester.com/

BS-W8 System for detection of inhibitors and antibiotics in animal milk (block heater) compatible with tests BETA STAR ®. The device is suitable for installation in milk collecting centers or milk transportation vehicles. We recommend using our blockheater which is developed to fit the shape and bottom surface of the micro-wells of different kind of antibiotic and inhibitor tests. Two factory modes of operation Easy to use Portable and compact design Low power consumption https://milkotester.com/

ROSA-W2 System for detection of inhibitors and antibiotics in the raw animal milk (block heater) compatible with tests Charm ROSA. Device is suitable for installation in milk collecting centers or milk transportation vehicle. We recommend using of our block heater which is developed to fit the shape and bottom surface of the micro-wells of different kind of antibiotic and inhibitor tests. Two factory modes of operation Easy to use Portable and compact design Low power consumption

LACTOMAT RAPID S New ultrasonic milk analyzers, Rapid S from the Lactomat series are the fastest high-end instruments used for measuring the basic components of the milk. Powered be new generation microprocessor with 20 times more capacity for data processing. Accurate analysis of the components is carried for 18 seconds for sample temperature 28° C . Milk analyzers Lactomat Rapid are compact devices equipped with double measuring cell and inbuilt ventilation system for prevention of overheating in hot environments. Stainless steel housing.Three calibration channels are available. Standard calibrations for milk analyzer Lactomat Rapid S are for Cow milk, Sheep milk, UHT. The analyzer can be calibrated also for: Buffalo milk, Pasteurized milk, Goat milk, Mixed milk, Skimmed milk, Whey and other types of milk and milk derivatives. https://milkotester.com/

Calcium Hypochlorite (CHC),stable bleaching powder,is a granular substance formed after calcium hydroxide absorbs chlorine gas, and is a stable compound. Calcium hypochlorite can be used as a disinfectant for swimming pools because it releases chlorine gas when added to water. Dosing Calcium Hypochlorite (CHC) will increase the calcium ion concentration and pH in the water, which is beneficial for swimming pools using soft water. There should be enough chlorine to keep the residual chlorine in the pool water at 0.4-0.6 mg/L. Details of Calcium Hypochlorite (CHC) 65-70% Granular Structure   Formula Ca(ClO)2 CAS No. cas no 7778 54 3 EINECS 231-908-7 UN 1748/2880 IMCO 5.1 Specifications of Calcium Hypochlorite (CHC) 65-70% Granular Item Specification Cl2 (% min) 65 NaCl (% max) 18 Ca(OH)2 (% max) 3 Ca(ClO3)2 (% max) 1 INSOLUBLE (% max) 4 HUMIDITY (% max) 5.5 DENSITY @ 20ºC (g/cm3 ) 0.870 Packing of Calcium Hypochlorite (CHC) 65-70% Granular 50kg plastic drums 25 kg plastic drums 10 kg plastic drums 5 kg plastic drums or packing according to buyers demand. Storage & Transportation of Calcium Hypochlorite (CHC) 65-70% Granular Stored in cool, dry place, and keeping away from sunlight. No contacting with nitride and reductive matter. It can be carried by trains, trucks or ships. For more information about food additives and supplements and calcium hypochlorite bulk price, please feel free to contact us!

Minimum Order: 1 bags

Calcium citrate bulk, E333,CAS no.5785-44-4, is a white crystalline powder that is odorless, slightly hygroscopic, slightly soluble in water, soluble in acid, and almost insoluble in ethanol. liquid calcium citrate is used in the food and beverage industry as nutritional enhancer and a food flavor acid complexing agent. It can also be used in soy products, condensed milks, sweetened condensed milks, butters, flour, and biscuits. Specifications of Calcium citrate powder E333 Item Specification Fluoride ≤ 30ppm Appearance of solution BY>6 Organic volatile impurities Passes test Carbonates Passes test Oxalates ≤ 100ppm Acidinsolublesubstance ≤ 0.2% Heavymetals(Pb) ≤ 5ppm Arsenic(As) ≤ 1ppm Lead ≤ 1ppm Mercury ≤ 1ppm Aluminium ≤20ppm Loss on drying ≤20ppm Particle Size Min.80% through 100 ~ 180mesh Assay(as dried) 97.5~100.5% Calcium content(dry basis) 21.0-23.5% Calcium Citrate Powder E333 Packaging and Shipping Information PACKING: 25KG NET IN PAPER BAG STORAGE AND TRANSPORT: IN DRY AND COOL NORMAL TEMPERATURE SHELF LIFE: 2 YEARS If you are looking for a reliable calcium citrate manufacturer, don't hesitate to contact us! For more information about food additives and supplements and buy calcium citrate, please feel free to contact us!

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calcium ascorbate powder bulk E302, CAS No.: 5743-28-2, is a compound with the molecular formula CaC12H14O12. It is the calcium salt of ascorbic acid, one of the mineral ascorbates. Calcium ascorbate is mainly used as a food antioxidant and can be used in soups, soups and meat products. Adding it to food does not change the taste of the original food. It can supplement the easily absorbed calcium in food without losing the physiological activity of VC. Specification of Calcium Ascorbate Antioxidant Powder Food Preservative E302 Item Specification Appearance White to slightly yellow crystalline powder Identification Positive Assay(as C12H14CaO12·2H2O) ( on the as is basis) ≥98.0% Specific optical rotation +95°～+97° pH(10%,W/V) 6.8-7.4 Loss on drying ≤0.1% Arsenic（as As） ≤0.0003% Fluoride ≤0.001% Heavy metals(as Pb) ≤0.001% Mercury ≤0.0001% Lead ≤0.0002% Oxalate Pass PACKING: 25KG NET / BAG STORAGE AND TRANSPORT: IN DRY AND COOL NORMAL TEMPERATURE SHELF LIFE: 2 YEARS If you are looking for a reliable calcium ascorbate supplier, don't hesitate to contact us! For more information about additives and supplements and buy calcium ascorbate, please feel free to contact us!

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Calcium acetate bulk, E263, CAS No.: 62-54-4, is a good food calcium fortifier, and its absorption effect is better than that of inorganic calcium. In the food industry,Calcium acetate has served as a mold suppression agent stabilizer, buffer and increasing the use of scent, which itself has calcium, which also can be used for medicine, chemical reagents. Specifications of Calcium Acetate Anhydrous Powder Preservatives E263 Item Specification Characters Colorless crystalling powder Content ≥99.0-100.5% pH 6.3-9.6 Moisture ≤2.0% Fluoride ≤0.005% Heavy metals(as Pb) ≤0.0025% Arsenic ≤0.0002% Chlorides ≤0.05% Lead ≤0.001% Sulfate ≤0.06% For more information about additives and supplements, please feel free to contact us!

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Butylated Hydroxytoluene (BHT) E321, CAS No.: 128-37-0, is a very important variety among non-pollutant antioxidants and bht bulk has a certain protecting effects against the heated oxidation of the natural rubber, and synthetic rubbers such as buthl benzene, butylnitrile ect. It can be applied to the manufacturing of white, multi-colored, light, and transparent rubber products. It can be easily dispersed in rubber materials. Because of its low toxicity. It can also be applied the manufacturing of pharmaceutical or sanitary products and to food processing. Specification of Butylated Hydroxytoluene (BHT) Antioxidant Powder Food Preservative E321 Item Specification Appearance White crystal Melting Point, ℃ 69.0 min. Free Phenol, % 0.02 max. Water Content 0.05 max. Ignition Residues 0.005 max. Heavy Metal, mg/kg 5 max. Arsenic, mg/kg 1 max. Sulphate 0.002 max. Assay 99.9 min. PACKING: 25KG NET / BAG STORAGE AND TRANSPORT: IN DRY AND COOL NORMAL TEMPERATURE SHELF LIFE:1 YEAR If you are looking for a reliable bht factory, don't hesitate to contact us! For more information about additives and supplements, please feel free to contact us!

Minimum Order: 1 bags