FRIENDY Series
Similar to its application in noodles, FRIENDY MR is a superior emulsion that is easily dispersed in water. It provides a lubricating effect to dough that prevents it from sticking to equipment while retaining essential moisture.
Key Benefits
- Prevents dough from sticking to dough mixers and machines
- Enhances dough smoothness,strength & stretchability
- Prevents drying of dim sum skin
- Prevents skin from sticking to packing after freeze thaw
DOUGHMASTER Series
Increases gluten network of dough to provide an improved texture.
Key Benefits
- Enhances dough elasticity
SPRAYFAT Series
Enhances the quality of dim sum skins before and after cooking or frying.
Key Benefits
- Easy-peel function between spring roll skins
- Provides a crunchy texture for fried spring rolls
- Extends skin crunchiness after frying
EMUTECH SERIES
EMUTECH is designed to elevate dim sum skins with their anti-stick properties while reducing chewiness for a smoother texture in steamed and fried dim sum.
Key Benefits
- Reduces chewiness in spring roll
MT Series
Developed specially to improve the textural and physical qualities of Chinese steamed buns
Key Benefits
- Allows extended storage in the steam chamber
- Improves freeze-thaw tolerance
CRYSTAL SERIES
Emulsifiers help protect frozen buns from damage from water crystals during storage while preserving their softness and moistness. This ensures that buns remain tender and delicious, even after swift reheating in a microwave oven.
Key Benefits
- Improves the softness of frozen steamed buns
- Improves the mouthfeel of steamed buns reheated via the microwave
We’d Love to Hear From You
Let’s connect and discuss how we can help your business grow with reliable support and personalized service.
Get the Information You Need
A dim sum improver is a functional ingredient designed to enhance the dough handling, texture, appearance and overall quality of dim sum products. It helps achieve more consistent results during processing, steaming and storage.
Depending on the application, it can help improve dough elasticity, machinability, softness, volume, skin texture and product consistency. It can also support better stability during steaming and storage.
Dim sum improvers can be used for a variety of products, including bao, mantou, steamed buns, dumpling wrappers, gyoza wrappers, siu mai and other flour-based dim sum products.
It helps optimise the structure and functionality of the dough, supporting a smooth and elastic dough, uniform appearance and desirable texture after steaming. The appropriate solution can also help maintain product quality during storage and reheating.
The suitable solution depends on the type of dim sum, flour quality, formulation, processing method, steaming conditions, freezing or storage requirements and desired texture. Our technical team can help select and optimise a suitable improver for your specific application.