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ENZYME GOLD flour improver with weak IDC

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Using this improver gives the next strengths: stabilizes flour top quality, improves gluten quality helps prevent leisure on the dough that occurs with weak IDK (strengthens the flour), retains well in the tandoor increasing The steadiness of dough fermentation, facilitating its processing makes sure a uniform crumb porosity framework extends https://megamel.kz/production/spares

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