Product Range

It is flour improver

  1. Super Improver
  2. Super Whitener
  3. Atta Super
  4. Super Vitamin
  5. Vital Wheat Gluten

SPECIAL BAKERY IMPROVER:

1 – It help to fast fragment reaction.
2 – It increases Loaf Volume Of Flour.
3 – It help to better texture in bread.
4 – It help to gluten filler in the flour.
Dosage : 50 to 100 gm per 100 kg
5- Ins 300 & anti oxidant
Dosage: 50 to 100 gm per 100 kg

SPECIAL TOAST IMPROVER:

1 – It help to increase gas reduction power in the toast.
2 – It help to increase W.A.P (water absorption power in the toast).
3 – It help to increase brightness & whiteness of toast.
4 – It give consistence Alfa a milage Activity to toast.
Appearance: Yellow Colour
Dossage : 50 to 100 gm per 100 kg
5- Ins 1100 & anti oxidant
Appearance : Yellow Colour
Dosage: 50 to 100 gm per 100 kg

SPECIAL KHARI IMPROVER:

1 – It is part of permitted additive.
2 – And blend of calcium and Emulsifiers.
3 – help to increase khari volume and softness .
4 – It is help to increasing life of khari not come to fungal activity .
Appearance : Yellow Colour
Dosage: 50 to 100 gm per 100 kg
5- Sodium by carbonate & Alfa fungal mileage enzyme.
Appearance: Yellow Colour
Dosage: 50 to 100 gm per 100 kg

SPECIAL NOODLES IMPROVER:

1 – It is part of gluten and enzyme.
2 – It help to increasing longer noodles.
3 – It help to W.A.P of noodles.
4 – It help increasing gluten activity in the flour.
Appearance: Yellow Colour
Dosage: 50 to 100 gm per 100 kg
5- Ins 300 & Ins 1100 & Permitted Enzyme
Appearance: Yellow Colour
Dosage: 50 to 100 gm per 100 kg

VITAL WHEAT GLUTEN:

1 – It help to the gluten filler of flour.
2 – It help increase higher water absorption power .
3 – It help to the incressing softness of bread.
4 – It help to the increasing glutein quantity in the flour .
Dosage: 50 to 100 gm per 100 kg
5-It is whole Part Of Wheat
Dosage: 50 to 100 gm per 100 kg

GLUTEN BLEND ENZYME :

1 – It is part vital wheat gluten and enzyme emulsifiers.
2 – It help increasing softness of bread and W.A.P
3 – It improves crump softness freshness and beater texture in bread .
4 – It help to increase curm colour of bread and it is excellent enzyme .
Dosage: 50 to 100 gm per 100 kg
5-It is part of gluten & different type of enzyme.
Dosage : 50 to 100 gm per 100 kg

PIZZA IMPROVER:

1 – It is part of bread improver and added to beater enzyme.
2 – It help to increasing loaf volume of pizza .
3 – It help to beater texture and softness.
4 – It help to validity and fungal activity .
Dosage: 50 to 100 gm per 100 kg
5-It is part of ins 300 & ins 1100 & anti oxidant.
Dosage: 50 to 100 gm per 100 kg

PARATHA IMPROVER:

1 – It is part of calcium and permitted enzyme.
2 – It help increasing softness of paratha .
3 – It help to increasing W.A.P dough.
4 – It improver rolling and witness, brightness.
Dosage: 50 to 100 gm per 100 kg
5-It is part of permitted enzyme calcium & calcium phosphate
Dosage : 50 to 100 gm per 100 kg