Specific product for stopping the “ropy bread” defect caused by B. Mesenthericus and B. Subtilis bacteria.
Percentage: 0,5 %
Flour made from milled Khorasan variety wheat.
Percentage: 100 %
Complete mix for making potato gnocchi.
Specific product to stop development of mildew and bacteria like Aspergillus Flavus or Niger, or Penicillum Glaucum. For all bakery products.
Percentage: 1 %
WHEAT MALT FLOUR
Wheat malt flour with high diastase activity: 15,000 U.P.
Percentage: 0,5 – 2 %
Mix for fried fish in batter. Ideal for making classic British fish and chips.