Enzyme for baking

Enzyme preparations are a kind of protein, which have the advantages of being natural, non-toxic, highly safe and specif...

Soy Sauce Powder

Soy sauce powder is a solid soy sauce made from fresh soy sauce as the basic raw material, with the addition of other au...

Salt-reducing

With the development of the social economy, people have begun to pay attention to a healthy diet, and more and more peop...

Hydrolyzed Vegetable Protein (HVP)

Hydrolyzed vegetable protein is an important source of protein for human consumption because of its high content of glut...

Besides MSG, are there any other umami agents?

Umami, as the fifth basic taste, comes from far more than monosodium glutamate (MSG). Modern food science has formed a m...

Factors influencing umami effect of umami seasoning

Effect of high temperature on umami agentHeating has a significant effect on umami agents, but the sensitivity of differ...

Umami seasoning

The main umami substances are amino acids, peptides, nucleotides, organic acids and compound umami agents.Amino AcidsMon...

Increase bread volume, and delay the aging

Problem: Bakery products are small and easily aged. Solution: Usually, some food additives with enhanced anti-aging abil...

Reduce flour gluten

Low gluten flour is needed to make pastries, cookies, etc. Reducing agents are usually used to weaken gluten, and in add...

Solve low gluten strength and poor tensile property

During the milling process, due to the action of mechanical forces, the protein (-S-S-) bond in flour is broken into (-S...

Flour Whiteness Issues in Milling

In flour milling, a common issue is the yellowish color and insufficient whiteness, which can negatively impact consumer...

FIC 2025

The FIC 2025 exhibition has concluded! Our booth attracted many new potential clients, and conversations were highly pro...

VIV Asia 2025

Day 2 Highlights at VIV Asia 2025! Today at IMPACT Bangkok, at our Booth 2-36119, we’re thrilled to connect with global...

Supplier Code of Conduct

Supplier Code of Conduct Introduction FISINO is a company who connects prime manufacturers & global buyers in food and f...

Solubility comparison between Hydrolyzed Wheat Protein and Vital Wheat Gluten

Another wheat protein is Hydrolyzed Wheat Protein (hydrolyzed wheat gluten). Different form Vital Wheat Gluten, Hydrolyz...

FIC 2024

As the world's largest food additives and ingredients exhibition, FIC2024 attracted 1,592 global exhibitors and coun...

Fi Europe 2023

The Fi Europe 2023 came to a successful conclusion during Nov.28-30, 2023.We will remember these unforgettable moments i...

Wheat Gluten quality tests and bread baking tests

1. Analysis of wheat gluten qualityWe use three samples respectively from Europe, FISINO and other Chinese manufacturer ...

GULFOOD manufacturing 2023

During GULFOOD manufacturing 2023, FISINO attracted many visitors. What a joy it is to have friends coming from afar!Gul...

European buyer visited our factory

On Sep. 13th 2023, our European buyer visited the factory of Vital Wheat Gluten.He checked the whole production process ...

Vietstock 2023 Preview

Established in 2004, the 11th edition of VIETSTOCK Expo and Forum – The Vietnam’s Premier International Feed, Livestoc...

VIV Nanjing 2023

VIV Nanjing is an international trade show from feed to food. VIV Nanjing 2023 just had its brand opening in Nanjing on ...

Test Comparation of Vital Wheat Gluten

Test Item: Gluten index, Elasticity and Dough molding Step 1: Take 3 samples ex FISINO FG01(labeled FISINO), other manuf...

FIA Shanghai 2023

On the first day of the FIA exhibition, FISINO was recognized by buyers from all over the world, and the booth was crowd...

FISINO was interviewed by the Chinese Brand Story

During the FIA exhibition, the General Manager of FISINO Mr. Fang was invited to be interviewed by the Chinese Brand Sto...