CAKE GUSTO 2000

BRIOCHE 50

Βrioche concentrate with flour and yeast addition. Fluffy with a nice structure and light taste.

CROISSANITO 25

Concentrate for croissants with added yeast and flour. It creates a fluffy dough and gives a nice foliage with a

DURUM TOASTED 50

Concentrate for Village Toast Bread using flour. Final product is fluffy with nice structure, soft crust, nice honeycombing texture and

KOSA BAKE 5

Bakery concentrate for sandwich bread – TOAST -HAMBURGER -HOT DOG. It gives a soft crust, a fluffy interior and a

LENTEN D 50

Concentrate for donuts with the addition of flour, water and yeast. Final product with a crust.

POLAR CR5

Improver for frozen croissants, for direct baking in the oven (without defrosting). Ideal for hotel croissants. Provides protection from starch

VELVET 8

Improver for pizza dough, for deep freezing and retention of fluffiness for a long time. Strengthens the flour base. Increased

VS 2

Improver for products such as sandwiches, burgers, soft bread. Suitable for freezing. Protects from crystallization in the freezer, accelerates defrosting

CAKE GUSTO 2000

Related products