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ENZYME GOLD flour improver with weak IDC

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Using this improver supplies the next strengths: stabilizes flour quality, increases gluten good quality prevents leisure in the dough that occurs with weak IDK (strengthens the flour), retains very well while in the tandoor escalating The steadiness of dough fermentation, facilitating its processing assures a uniform crumb porosity structure extends https://megamel.kz/production/flour-additives

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