| Namkeens & Savouries > Stailizer for Extruded products > Ico SN Italian |
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| Application |
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| Ico SN Italian has been specially developed for the Noodle, Spaghetti & vermicelli industry & Indian Savouries like sevain, Bhujia, samosa crust etc. |
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| Outstanding Properties/Advantages |
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- Provides extra strength to the product. Therefore there is no breakage when the product is being extruded i.e. pressed out of the press
- Improves quality & eye appeal by providing luster & gloss to the end product
- Improves mouth feel & lends creaminess to the product
- Works well even with flours having low gluten content
- It is quite economical to use
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| Usage Level |
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Ico SN Italian is to be used at a doze of 0.3% to 0.6% i.e. 300 g to 600 g per 100 kg flour.
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| Preparation Method |
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Dry Mix Ico SN Italian with flour and process the flour as usual for making noodles, macaroni, vermicelli etc. |
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| Storage and Shelf-life |
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| The shelf-life of this product is a minimum of 12 months from date of production provided it is stored in the tightly closed original packing. |
