As society develops rapidly and people's pace of life quickens, an increasing number of people prefer instant frozen dumplings. However, the wrappers of these dumplings tend to crack.

Yi Yang Food's dumpling skin modifier is designed to address issues such as cracks in the dumpling skin.

The skin of quick-frozen dumplings is naturally hard, and after being displayed at the sales terminal for a period, consumers might find the dumpling skins both hard and cracked upon purchase. This is a common issue consumers face when buying quick-frozen dumplings. Our company's dumpling skin modifier addresses this problem. The principle behind our modifier is: after starch gelatinization, it remains unchanged, as the starch is not easily aged. This reduces the surface tension of water, enhances the moistness of the dough, promotes the combination of gluten surface proteins, and prevents the freezing process from destroying the dough structure, significantly improving the physical properties of the dumpling skin.

In addition, during the production of quick-frozen dumplings, food thickeners possess hydrophilic groups that can penetrate around the ice crystals, inhibiting the growth rate and expansion of ice crystals in the dumpling skin, reducing cracking, improving the color of the dumpling skin, enhancing its elasticity and slipperiness, and bringing it closer to the texture of handcrafted dumplings.

Dumpling Skin Improver Features:

1. Enhance product operational performance and mechanical processing capabilities

2. Improve the issues of dumpling reverse-coloring, rehydration, and elasticity.

3. The product's surface is glossy, with a soft and elastic skin.

4. Improved bubble and cracking issues during dumpling processing and storage