Herbacel® Classic Plus AF 60/100 and Herbacel® AQ® Plus CA-U

Apr 12

Herbacel® Classic Plus AF 60/100 and Herbacel® AQ® Plus CA-U

Improving the processing and baking properties of rye dough and breads

The processing properties can be significantly improved by the use of
Herbacel Classic Plus AF 60/100 and Herbacel AQ Plus CA-U.

Herbacel® Classic Plus AF 60/100 and Herbacel® AQ® Plus CA-U – Improving the processing and baking properties of rye dough and breads Format: PDF - Size: ca. 1.0 MB

Herbacel® Classic Plus AF 60/100 and Herbacel® AQ® Plus CA-U – Improving the processing and baking properties of rye dough and breads

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