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ENZYME GOLD flour improver with weak IDC

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Using this improver presents the next advantages: stabilizes flour high-quality, improves gluten good quality helps prevent relaxation in the dough that happens with weak IDK (strengthens the flour), retains well inside the tandoor expanding the stability of dough fermentation, facilitating its processing assures a uniform crumb porosity framework extends the https://megamel.kz/production/mill-equipment

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