Enzymatic Modified Soya Lecithin (Roti Plus)

Listing ID #799785

Enzymatic Modified Soya Lecithin (Roti Plus) improves roti's freshness and gives additional nutritional value & health benefits. Indian Bread is generally famous and known as Roti/ Chapati /Fulka/Paratha etc. Normally roti become hard when kept in atmosphere. Roti in our daily office tiffin become hard when kept for long time. Addition of Enzymatic Modified Soya Lecithin (Roti Plus) avoids the hardness of roti in atmosphere or in tiffin. Enzymatic Modified Soya Lecithin (Roti Plus) gives more softness to roti for long time. One more advantages of Enzymatic Modified Soya Lecithin (Roti Plus) is non-sticky dough. Roti Plus retains the moisture continents in the starch-gluten network & avoids the retro gradation of starch to become hard.
This product is recommended for following applications :

• Roti, Chapati & Khakra
• Samosa & Kachori
• Fursan, Fafada & Namkeen
• Biscuits, Cookies & Crackers
• Bread & Pav
• Pastry & Cake
• Milk Products