Indian Bread is called as Roti / Paratha / nan / Chapati / fulka etc. Name of Indian bread changes with region. Normally roti become hard when kept in atmosphere. also roti in tiffin get hard when kept for long time.
Roti Plus avoids the hardness of roti when kept in atmosphere or in tiffin. Roti Plus kept roti soft for long time. Also dough becomes non sticky, less stick to hand during processing. Roti Plus retains the moisture in the starch-gluten network & avoids the retro gradation of starch to become hard.
Decreases heat energy in boiling
Increases stability of Milk Products
Addition of Omega 3 & Omega 6 Fatty Acids.
Increases digestibility of milk products
value addition to products