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
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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.
