Soybean, grains, and fresh pasta.
APPLICATION GUIDANCE 01-03
Soybean Products
Mold and spore-forming bacteria control in tofu, dried bean curd strips, fermented soy blocks, and plant-based meat alternatives. Add to soaking water, brines, or seasoning mixes.
Raw Grains
Surface mold and fungal growth control during bulk storage and transport of paddy rice, wheat, corn, and sorghum. Apply as a fine powder during grain turning or conveying.
Fresh Pasta Products
Delay surface mold and support refrigerated shelf life in wet noodles, dumpling wrappers, wonton skins, and shaomai pastry. Pre-dissolve in recipe water before adding to flour.
Bakery, meat, and seasonings.
APPLICATION GUIDANCE 04-06
Bakery Products
Mold control and shelf-life support in bread, cakes, pizza dough, and pastries. Add with dry ingredients at dough start; avoid mixing with baking soda.
Meat Products
Evaluation in brine, marinade, injection, tumbling, and prepared meat systems. Dissolve completely before injection or massaging.
Seasonings
Control support for acid-tolerant yeasts and molds in soy sauce, brewed vinegar, oyster sauce, and compound liquid flavorings. Ensure uniform microscopic dispersion.