Sell 80gram Floor BAKSO With BAKSO COLLAGEN - BAKSO PREMIX best price

80gr PACKAGING ==== FOR 1KG OW ITEMS Collagen is an ideal choice to provide improved texture in meat processed. In Collagen meatball provides the following functions and excess: -MAKES More WARTER AND CHOWNER BACKO TEXTURE -HIGH Water ABSORBENT POWER SO MORE BACKO LIPS -MORE Perfect BACKO SHAPE AND TEXTURE, SMOOTH AND NOT EASY TO BREAK -BACKO Quality DON'T CHANGE ANY COOK IN HOT TEMPERATURE, (as information, carragenan is also a material that is often used as an additional meatball with the purpose of embroidery, however carragenan can be damaged and syneresis when exposed to cooking heat, so that meatball does not Stable the texture. It is different from collagen, collagen is a protein that if heated remains stable so that the meatball remains chewy and crisp because the collagen binds water well. Maxfood PREMIX Bakso BEW FLAVOR contains collagen and is also designed with a composition that fits snug, crispy and FEATHER AROMA AND MORE SCAR SEASON To make meatballs with 1 kg of meat, it takes the following ingredients: 1kg beef 1 PACK 80GR MAXFOOD PREMIX BAKSO COW FLAVOR, 150 GR TAPIOKA, 535gr (sufficient) ICE STONE Seasoning IS SUPPORTLY How TO MADE BACKO WITH COW FLAVOR MAXFOOD PREMIX BAKSO -REPARE Needed INGREDIENTS -MEAT Maxfood, BAKSO BAKSO BAKSO MAXFOOD OF BEW FLAVOR 1 PACK, SEASON AND ICE BRICK WITH MEAT GRINDING MACHINE UP TO SMOOTHING -ADD Butioka IN Slow DONDING AND MAKE SURE TO BLEND AVAILABLE -SURE Machine AND BACKO DONDER READY TO SHAPE -PREPARE Water TO CHEEL OUT THE BACKO, HEAT WATER UP TO CHOOSING, SMALLING, APPRESSING -SHAPE Backo AND PUT IN HEATED WATER -COOK Up TO EYE -BACK Is READY TO SERVE WITH OTHER FOOD, -IF You WANT TO STORE, DRAIN BACKO AND STORE IN FREEZER