Thanks to our special anti-germ alliage, it results in a characteristic of different electrical potency and ensures an antibacterial and antiviral effect.
The increase in dissolution capacity also allows the volume of production of all foods with a high water content to be increased.
All filtration methods have been tested and offer maximum protection against all harmful substances.
The high solubility of the water makes it possible to better transport all the ingredients, which improves homogenization between the molecules.
Water is better able to absorb the arômes and the saveurs and the effect of the deposit that results from this increases the quality and duration of conservation.
Thanks to our special anti-germ alliage, it results in a characteristic of different electrical potency and ensures an antibacterial and antiviral effect.
The increase in dissolution capacity also allows the volume of production of all foods with a high water content to be increased.
All filtration methods have been tested and offer maximum protection against all harmful substances.
The high solubility of the water makes it possible to better transport all the ingredients, which improves homogenization between the molecules.
Water is better able to absorb the arômes and the saveurs and the effect of the deposit that results from this increases the quality and duration of conservation.
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