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ENZYME GOLD flour improver with weak IDC

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The use of this improver presents the subsequent strengths: stabilizes flour quality, improves gluten top quality prevents relaxation of the dough that occurs with weak IDK (strengthens the flour), retains nicely within the tandoor increasing The soundness of dough fermentation, facilitating its processing ensures a uniform crumb porosity framework extends https://megamel.kz/production/mill-equipment

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