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Depending on flour quality, the optimum dosage is 0,5%
Its effectiveness depends on types of flour batches. Increases Bread volume and shelf life. Improves texture of bread and give homogenous pore structure Gives thinner and better bread crust structure |
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Dosage | |
Depending on flour quality, the optimum dosage is 0,5% | |
Storage Conditions and Shelf Life | |
Shelf life is 12 months after date of production if stored in cool and dry place. | |
Packaging | |
In accordance with the Turkish Food Codex, the packaging materails are suitable for human consumption. The product is packed in 20 kg kraft bags & in 500gr sachets. |