Noodles or rice bars with high moisture content, are easy to be contaminated by microorganisms and spoilage, and have a very short shelf life. The protein content of different regions of rice and starch raw materials have significate difference, and the water absorption is completely different, affected by the harvest weather, post-cooking process and flour blending process. In order to control costs, some enterprises use low-priced mid-tail road（the endosperm part close to the bran）flour to process dumpling skins, wonton skins and other flour products. It leads to problems such as adhesion, dry cracking, paste soup during cooking, and cracking during quick-freezing. Therefore, the compound dough strengthener agent is essential at this time.

1. Through the optimization of hydrophilic colloids, using water-retaining agents, and anti-caking agents so that proteins are oriented and form a network structure, and starch can be better embedded in the protein network. Which can also simplify the operation process and reduce costs.

2. Adapts to various taste and texture characteristics, achieving excellent flavor release capabilities.

3. Customizable dough strengtheners that best fit the factory's equipment and process conditions, which can be combined with quality improvers to reduce production costs and optimize efficiency.

4. Suitable for various food storage and transportation conditions, ensuring product quality stability within the shelf life.

5. Effective refinement of product forms and application scenarios, with options available in fine powder and emulsion forms.

6. Provides value-added services including technical guidance tailored to the client.

1. Fresh, wet, and frozen flour-based and rice-based products  

2. Semi-dry flour-based and rice-based products  

3. Pre-made flour-based and rice-based products  

4. Spicy strips and similar products  

5. Tapioca pearls, taro balls, and similar products  

6. Starch noodles and sheet jelly products  

7. Bread