IMPROVER FOR SPAGHЕTTI, MACARONI, VERMICELLI, NOODLES,PASTA
Improver for spaghetti,macaroni,vermicelli,noodles,pasta
Improver for spaghetti,macaroni,vermicelli,noodles,pasta.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.
The main raw material for the production of macaroni, both qualitatively and quantitatively, is flour. It is crucial to convey the characteristic properties of the dough and the quality of the finished pasta. The most suitable for pasta is durum wheat. It is used by the emergence of pasta production. This wheat satisfies the requirements of flour quality.
New pasta technology. Due to the insufficient number of high quality raw materials (durum wheat flour) they are developing new technologies for production of medium and low-quality raw materials. The final result is high quality products. Reduced production time and allows the use of non-traditional raw materials - common wheat flour, rice and corn or mixed flour.
DOSAGE: 3 % of flour weight, depending on flour quality. Put directly in the flour.
Store in cool, dry conditions away from direct sunlight.
Shelf Life: 12 months
The products listed on our site are the most commonly used.
We can produce all kinds of bread improver, bakery mix, substitutes and bread leaven based on Lactobacillus bulgaricus that are found around the world.
We can adapt our products to the specific requirements in your country.
We can produce a product with the parameters you order