27-11-2023
The tannery has tested shoe articles according to the recipe 1.51 using a combination of mimosas for the article "Full Grain Nappa", "Corrected Grain Nappa with milling", according to the recipe 1.40.2 for the article "Shoe Crust" using chemicals from Shebekinskaya industrialnaya khimiya, LLC, according to the recipe 1.18.5.2 for the article "Shoe Floater” using chemicals of Shebekinskaya industrialnaya khimiya, LLC. When summarizing the results of the trials, the crust was evaluated positively. The final assessment of all the articles "Crust", "Nappa" and "Floater" will be made after the completion of finishing operations.
