Improver For Spagh 1045 Tti Macaroni Vermicelli Noodles - Bulgariaprice: contact company for price
solidity, hyaline surface, and they increase their volume
The improver increases water absorption and improves dough
properties during processing. Products made with this
improver are cooked without sticking together and they have
pleasant odour and taste. The ready pasta products are
boiled for shorter time and do not decompose. The duration
of the technological process is shortened and energy
consumption is reduced. The time for drying in the
manufacturer factory is reduced. The adhesion properties of
the dough and its stability are improved. The products have
greater tolerance to pre- heating. The time for ready
production control is reduced. The use of this improver
leads also to unification of the technological process which
is manifested in the option for work with flour of different
indexes – including common wheat flour
- Posted By: Baker's standard
- Phone: 359888702811
- Address: 65,Georgi Ikonomov Str., Plovdiv, Bulgaria
- Website: http://www.bread-improvers.net
Published date: May 31, 2014 -
- Business Description: Baker's standard is a leader in the production of bread improvers. The
company products are successfully sold in many countries around the
world. Established in 1997, it has been owned by a sole proprietor. The
head office is located in the city of Plovdiv, Bulgaria.
The production line consists of qualitative products patented with the respective trade marks. This means effective and fast orientation and ultimately, taking the right decision by the clients. We offer the whole range of complex services concerning the production technology of bread and bread products. We consider any inquiry individually and we conform to all factors.
Our desire to impose trade marks is an inner expression of our striving for going forward together with our partners and clients. With our experience and knowledge, the world of baking is wide open for you.
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