Be the first to review “ND PRIME «Backenmix» (6.08) – improver for increasing volume and shape stability” Cancel reply
ND PRIME «Backenmix» (6.08) – improver for increasing volume and shape stability
Improver 6.08 is used to increase the volume and shape stability of wheat bread in pans and hearths, low-recipe pastries made from weak flour.
Получить коммерческое предложение
Получить коммерческое предложение
ND PRIME «Backenmix» (6.08) - improver for increasing volume and shape stability
Упаковка | мешки с полиэтиленовым вкладышем по 25 кг |
---|---|
Дозировка | 0,1 -0,3% от массы муки, в зависимости от способа тестоведения (при опарном способе рекомендуется снижение дозировки), и качества муки. Для муки со слабой клейковиной необходимо использовать максимальные дозировки улучшителя |
Срок годности | в сухих вентилируемых помещениях при температуре 5-20⁰С и относительной влажности воздуха не более 75 % в течение 12 месяцев в неповрежденной упаковке. Хранению в открытом виде не подлежит, вскрытый пакет плотно закрывают |
Производство | Россия |
Categories: Bread ingredients, Complex food additives (improvers)
Reviews (0)
Delivery & Payment
YOU CAN ORDER DELIVERY:
Please check with our managers by phone number or email for the current delivery schedule.
- By leaving an order using the contacts indicated on the contact page
- Leave your application at our email info@eligita.kz
- By filling out an application on the website by clicking on the “Get a commercial offer” button
PICKUP
Address for pickup of goods: Almaty, Auezovsky district, microdistrict. Mamyr-4, building 1. For the current warehouse work schedule, list of documents, please contact the managers by phone number or email
PAYMENT METHOD
We offer several methods of payment for goods - cash, bank transfer and Kaspi
Related products
Borodinskaya (Improver 7.03)
Vita Pizza
It is used in the production of pizza bases, baguettes, pita bread, pita bread, toast breads, hamburger buns, and dumplings. A faster way to prepare dough. Also suitable for freezing. After shock freezing, the dough retains its properties; the improver ensures the normal course of the fermentation process after freezing.
Reviews
There are no reviews yet.