|
Mixogerm
a Range
of
correctors
to be
used
with
flour in
miles.
It is
not
standard
product,
its
tailor
Made
product.
depending
on flour
specification
and
packing
trials
for our
customers
flour.
Qualities
of
mixogerm:
-
Improves
Dough
Stability
-
Improves
tolerances
-
High
Baking
volume
-
increase
Crumb
softness
-
Extend
shelf
life
|
As the best
wheat flour to
produce Pasta is
durum wheat
which is Not
available every
where, we
developed our
new solution to
be used with
others wheat
flour types for
producing pasta
products.
A range of
improvers for
pasta products.
It is produced
for adding
quality to flour
which milled
from others
types of wheat
instead of durum
wheat.
Qualities
of pasta germ
when used for
pasta
-
Increase
pasta
firmness
-
golden
colour
-
cooking
resistance
-
lower costs
|
