Having flour analysis equipment, we offer the right improver for the creation of a souvlaki pita, product with a fluffy structure, uniform honeycombing, non-rubbery texture, without the creation of 'balloons', correct behavior on the plate.
The measurements we make in the laboratory enable us to provide you with the appropriate enhancer.
Showing 1–12 of 50 results
Concentrate for multigrain brown bread using flour. It gives crispy crust and rich flavour.
Mixture for multigrain brown bread. It gives a crispy crust.
Leavening agent for products that do not rise with yeast.
Concentrate for baguettes with the addition of flour. It creates a baguette that is crispy on the outside and fluffy
Βrioche concentrate with flour and yeast addition. Fluffy with a nice structure and light taste.
Mix for Brioche gives a nice structure and light taste. It creates a fluffy dough.
Mixture for cronuts with the addition of yeast and water. Crispy on the outside with layering without absorbing any oil.
Concentrate for croissants with added yeast and flour. It creates a fluffy dough and gives a nice foliage with a
Mix for croissants with only water added. Quick to make. Gives a nice honeycombing texture. Also suitable for frozen croissants.
Concentrate for ciabatta with added yeast and strong flour. Gives a slightly crispy crust but fluffy inside, with great honecombing
Improvers for rustic bread, gives a pale yellow colour.
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