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.
In Brazil: Dispensed of registration according to the Brazilian laws RDC n ° 23/00 and RDC n ° 27/10.
The product complies with Brazilian regulations RDC No. 12/01 and RDC No. 26/15 and guidelines of JECFA and Codex.
Made in Brazil.