Coral
- Cleans and polishes windows, glasses, shop windows and mirrors
- Polishes perfectly smooth surfaces covered with enamel, plastic, metal and chipboard
- gas stations
- fleets
- car dealers
- large trucks
- tractors
- garage shops
- rentals
- bike shops
- balls
-one colum housing for water and air connections
-two reels : one for the air house and another for the water house
-with tyre pressure gauge
-with water pistol for the radiators and etec.
-an original barking systems for the houses
-one metal casing
The operation with the air-water post can be used only with fitted casing.
Technical information
Features air water
House length (in meters) 10 10
+ house interior (in mm.) 6 6
House service connection R 3/8ö male R +ö male
Maximum working pressure 20 bar 20 bar
Net weight 65 kg 65 kg
Gross weight 85 kg. 85 kg.
Dimensions with packing ( in mm.)
60x60x1630 60x60x1630
Net weight 65 kg 65 kg
Gross weight 85 kg. 85 kg.
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Improver for phyllo dough
This improver stabilizes the structure of separate layers.
It optimizes all stages of dough processing – easier machine forming of phyllo. The phyllo is evenly rolled out, elastic and strong.
A perfect combination of ingredients for the improvement of wheat bread, buns, rolls and croissants.
Bread improver for all kind of wheat bread, buns,loaf, rolls and croassants.
Significant increases bread volume
Improved shell-life, structure and softness
Enhances crust-color
Improving the overall production technology
For optimising the dough handling
-in mechanical dough processing
-in manual dough processing
-for different dough processing methods and dough temperatures
DOSAGE: 0.2-0.5 % of flour weight, depending on flour quality. Put directly in the flour.
The ready products have well manifested gloss, colour, solidity, hyaline surface, and they increase their volume when boiled.
The improver increases water absorption and improves dough properties during processing. Products made with this improver are cooked without sticking together and they have pleasant odour and taste. The ready pasta products are boiled for shorter time and do not decompose. The duration of the technological process is shortened and energy consumption is reduced. The time for drying in the manufacturer factory is reduced. The adhesion properties of the dough and its stability are improved. The products have greater tolerance to pre-heating. The time for ready production control is reduced. The use of this improver leads also to unification of the technological process which is manifested in the option for work with flour of different indexes – including common wheat flour.
DOSAGE: 3 % of flour weight, depending on flour quality. Put directly in the flour.
