Increase in productivity - reduction of pasta breakage during cooking and improvement of machinability.
Improvement in quality - reduction of solids losses in cooking and stickiness.
Cost reduction - optimization of the formulation and better usage of your ingredients.
Texture improvement - increases the firmness, elasticity and strength of the final product.
Flour standardization - enhancement of the gluten protein net.
The dosage of ACTIVA STG-F varies according to the type of product and objective desired in each application.
Contact us for technical support.
This product complies with guidelines of JECFA and Codex and with Brazilian legislation and is exempted from its registration.
Made in Brazil.