Bulgaria, Plovdiv
129km
... difference in the quality from the traditional product. 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 europages app is here!

Use our improved supplier search or create inquiries on the go with the new europages app.

Download in the App Store

App StoreGoogle Play