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ENZYME GOLD flour improver with weak IDC

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Using this improver provides the next pros: stabilizes flour high-quality, increases gluten quality prevents rest on the dough that occurs with weak IDK (strengthens the flour), holds effectively while in the tandoor expanding The steadiness of dough fermentation, facilitating its processing makes sure a uniform crumb porosity composition extends the https://megamel.kz/production/spares

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