Improver in powder form designed for the production of frozen dough for long freezing period 4-6 weeks
- Improver in powder form designed for the production of frozen dough for long freezing period 4-6 weeks
Improver in powder form designed for the production of frozen dough for long freezing period 4-6 weeks
This is a request prices button
Hide
Looking to contact one of our local Puratos representatives? Get in touch!
The IBCCs provide customers with the facilities and tools to develop specific bakery finished goods, and to research and test new applications before starting production.
