PASTA AND FRESH PASTA

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FUNCTION

It improves the quality of the flour for all types of pasta production and unfermented products

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FEATURES

ND-Method is specifically developed for flours intended to NON-fermented products.

Its formula based on trace elements has the ability to reinforce gluten of any quality of flour.

ND-Method improves the quality of pasta, reduces acidity, increases the storage period even in conditions of high temperatures. It also improves the gluten of flours that are not very resistant.