FIL-STOP FOR STRINGY BREAD
Antimicrobial agent for stringy bread
DESCRIPTION
Technical additive for high-moisture doughs. Prevents mold development and extends product shelf life.
CHARACTERISTICS
Effective bacteriostatic:
it prevents the creation of moulds, bacterias, avoiding the “stringy bread” effect.
bag 1 x 10 Kg
TECHNICAL AREA
| How to use it | Expiration |
|---|---|
|
600 g of product for 100 kg of flour - Add the dough with flour and work as usual. FIL STOP PREVENTS STRINGY BREAD AND IT ALSO OPPOSES THE MICROBIAL EFFECTS AND CHANGES IN THE LEAVENED DOUGHS . |
365 Days |
STORE IN A COLD AND DRY PLACE
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