von ajacobs | Okt 20, 2021
Ingredients for Products with increased crumb moisture and reduced retrogradation (hydrobooster) slowed retrogradation extended best before date for packaged goods salt reduction pronounced aroma profile doughs with high volume...
von ajacobs | Okt 20, 2021
Ingredients for Croissant production high laminating quality excellent process stability distinct volume even for unbaked...
von ajacobs | Okt 20, 2021
Ingredients for Pizza production stamp and dough belt pizzas in high process quality dimensional accuracy individual volume yield optimum bottom...
von ajacobs | Okt 20, 2021
Ingredients for Ruchmehl products very good processing characteristics baking without baking agents possible fine, glassy – slightly balling crumb, very good freshness properties thin, gentle splitting crust versatile taste...
von ajacobs | Okt 20, 2021
Ingredients for Panettone & Dresdener Stollen problem-free dough processing no spreading of the biscuits uniform, crumbly structure high contrast crumb /...
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