An innovative technological platform, able to maximize the active ingredients of natural substances and thus allow a biologically correct interaction with surprising results. EPT technology is a process that guarantee a natural, non-chemical and ecologically sustainable action as it is able to enhance existing substances in nature. It represents significant progress in the food, agricultural, livestock and industrial chemical industries, including the organic product segment and waste disposal. The use of EPT technology can replace the use of many chemical agents and toxic substances, guaranteeing safety and quality, increasing production and respecting the environments.
CARATTERISTICHE
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.
DESTINATION
Pasta and unfermented products
RECOMMENDED PROTOCOL
It can be added during the production process with the other ingredients or previously with flour. From 100 to 300 grams per 100Kg of flour.
COMPOSITION
Calcium-based trace elements enhanced with EPT technology
PRODUCT FEATURE
Consistency: White powder
Odor: Neutral
Packaging: 5-10 Kg. and Big-Bag 600 Kg.
Shelf life: 2 years
