Buy The stabilizer for increase in an exit of cottage cheese Collagen 4408
The stabilizer for increase in an exit of cottage cheese Collagen 4408

The stabilizer for increase in an exit of cottage cheese Collagen 4408

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Ukraine, Kharkov
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Description

Cottage cheese increases an exit, and at minimum additional investments of capital. Increases productivity, reduces sebestoimos a product. The structure and a consistence of cottage cheese becomes better, the fresh look is peculiar to a ready - made product nutritional value increases many times at the same time indicators of fat content remain at the level

· Quality organoleptic indicators
· Receiving a dense, equal dairy clot
· Decrease in a sebestolimost of finished goods
· Increase in an exit of finished goods of soft cheese, cottage cheese of 15 - 20%
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The stabilizer for increase in an exit of cottage cheese Collagen 4408
The stabilizer for increase in an exit of cottage cheese Collagen 4408
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