Product Feature: Flour improver used in Turkish Pide varieties.
Usage Rate: 10 gr\50 kg flour
Intended Use: It increases the elasticity of the dough and makes it easier to process.

Product Feature: Flour improver for products that can be opened (lavash, ravioli, etc.)
Usage Rate: 10 gr\50 kg flour
Intended Use: Increases the openability of openable products.

Product Feature: Flour improver for machine lavash and machine dough.
Usage Rate: 10 gr\50 kg flour
Usage Area: It increases the expandability of the products.

Product Feature: Flour improver for machine lavash and machine dough.

Usage Rate: 8-10 gr\50 kg flour

Usage Area: It increases the expandability of the products.

Product Feature: Flour improver for machine lavash and machine dough.

Usage Rate: 8-10 gr\50 kg flour

Usage Area: It increases the expandability of the products.

Product Feature: Acidity regulator for wheat flours that have been damaged and have high diastatic activity.
Usage Rate: 3-50 gr\50 kg flour
Usage Area: It increases the fermentation tolerance of the dough and solves the knife problems caused by sunnah. Corrects the dough structure.

Product Feature: Acidity regulator for wheat flours that have been damaged and have high diastatic activity.

Usage Rate: 3-50 gr\50 kg flour

Usage Area: It increases the fermentation tolerance of the dough and solves the knife problems caused by sunnah. Corrects the dough structure.

Product Feature: Acidity regulator for wheat flours that have been damaged and have high diastatic activity.

Usage Rate: 3-50 gr\50 kg flour

Usage Area: It increases the fermentation tolerance of the dough and solves the knife problems caused by sunnah. Corrects the dough structure.

Product Feature: Acidity regulator for wheat flours that have been damaged and have high diastatic activity.

Usage Rate: 3-50 gr\50 kg flour

Usage Area: It increases the fermentation tolerance of the dough and solves the knife problems caused by sunnah. Corrects the dough structure.