MIRCAP^® CT 70-HF

Description

ADVANTAGES

• The acid is released during pressing and cooking stages allowing a progressive acidification, compared to the non-encapsulated citric acid. Therefore, it increases the tortilla’s shelf life.

• It allows to obtain more flexible wraps, improving the thickness, the opacity and avoiding the adherence between them.

• The encapsulation of the citric acid avoids its early interaction with the leavening agent during the kneading process, which leads to a reduction of its necessary amount.

• Special particle size for a better distribution of the active ingredient in the wrap.

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