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Increases shelf life of a product remarkably by retarding stalling process. Helps weak flour to maintain and improve product quality. Improves product texture, color and volume. Optimizes yeast action to control fermentation and gas retention. Improves over all appearance and mouth feel of the product. Increases shelf life of products by retarding stalling process. Improves volume of product,crumb texture and crust color. Our Products are formulated on the basis of specifi.
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Hammad Tariq
20Km GT Road Kala shah kaku
Lahore, Punjab, 54000
PK
By Andy Hunt and Dave Thomas suggests that as developers, we should learn at least one new language every year. A year ago today, that would have been me in the audience, keeping my hands down.
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