For Bread Use

During bread preparation, add a quantity of konjac Glucomannan which is 0.1% the weight of the flour, the ratio of amount of the air hole and swelling level are both increased, the volume of bread is enlarged with exquisite and homogeneous fabric,the bread becomes more elastic and delicious with soft and crisp mouth feeling. Excessive amount is not recommended, in case of over-adding, the thorough swelling of protein granule in water will be impeded. With the use of konjac Glucomannan in flour, the volume of the steamed bread can be enlarged with soft and delicious flavour. 

Recommendation：KJ20/ KJ30/ KJ36