DRY FLOUR
PROPERTIES: - moisture in the range from 7 to 11% - stops the activation of functional and technological additives in the premixes - longer shelf life - free flowing properties - clean label - natural product with lower micro bacterial counts - APPLICATION: - pastry premixes - bread improvers - waffles - cakes and cookies premixes - http://sflour.com/dry-flours/
Categories
- Additives
- Bakery Ingredients/Fillings/Mixes
- Flour
- Flour Improvers
- Grains
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