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ENZYME GOLD flour improver with weak IDC

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Using this improver delivers the following positive aspects: stabilizes flour top quality, improves gluten top quality prevents relaxation in the dough that occurs with weak IDK (strengthens the flour), retains perfectly in the tandoor escalating the stability of dough fermentation, facilitating its processing ensures a uniform crumb porosity composition extends https://megamel.kz/production/spares

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