IMPROVER FOR SPAGHЕTTI AND MACARON - 56 Specificaton & Trade Terms
| Model | 56 |
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| Place Of Origin | Bulgaria |
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| Packaging | PVC bags |
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| Brand | IMPROVER FOR SPAGHЕTTI AND MACARON |
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| Gurantee | Insurans |
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| Certifications | HAACP |
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| Price Term | EX-Work |
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| Payment Term | T/T |
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| Supply Ability | 100000 kg. |
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| Minimum Order | 20 kg. |
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| Loading Ports | Burgas |
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| Delivery Time | 3-6 day |
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The ready products have well manifested gloss, colour, solidity, hyaline surface, and they increase their volume when boiled.
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
DOSAGE: 3 % of flour weight, depending on flour quality. Put directly in the flour.
