BAKERY Archives

BAKE SEED 30

Concentrate for multigrain brown bread using flour. It gives crispy crust and rich flavour.

BAKE SEED MIX

Mixture for multigrain brown bread. It gives a crispy crust.

BAKING POWDER

Leavening agent for products that do not rise with yeast.

BAQUETTE 10

Concentrate for baguettes with the addition of flour. It creates a baguette that is crispy on the outside and fluffy

BP EXTRA

Leavening agent for products that do not rise with yeast.

BRIOCHE 50

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

BRIOCHE MIX

Mix for Brioche gives a nice structure and light taste. It creates a fluffy dough.

CR MIX

Mixture for cronuts with the addition of yeast and water. Crispy on the outside with layering without absorbing any oil.

CROISSANITO 25

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

CROISSANT MOMENTO MIX

Mix for croissants with only water added. Quick to make. Gives a nice honeycombing texture. Also suitable for frozen croissants.

CRUSTY 10

Concentrate for ciabatta with added yeast and strong flour. Gives a slightly crispy crust but fluffy inside, with great honecombing

CRUSTY GOLD

Improvers for rustic bread, gives a pale yellow colour.

CRUSTY PAN

Ιmprovers for rustic bread.

DURUM TOASTED 50

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

GRAIN SEED 30

Concentrate for wholemeal multigrain bread using strong flour of brown colour.

GRAIN SEED MIX

Mixture for whole grain and brown colour. It gives crispy crust and taste.

HOT BAKE 10

Bakery concentrate for croissants, toast, sandwiches, hamburgers. Gives soft crust, fluffy-white crumb, large volume, uniform honeycombing structure, increases water absorption.

HOT GRAIN 10

Concentrate for whole-wheat toast using flour. It gives the product a soft crust, great volume, uniform honeycombing structure and sourdough

KITE 10

Concentrate for Lagana bread.

KOSA BAKE 5

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

KOUROU MIX

Mixture for kourou dough with the use of cooking fat and water. Nice taste and crispy texture.

KRITSINI 10

Bakery concentrate for Kritsini with the option of using different flours (TM, Corn, etc.). It gives crispness to the final

KRITSINI GRAIN SEED MIX

Mixture for multi-seed whole-wheat Kritsini. With added water and oil. Dark colour.

KRITSINI MIX

Mixture for multi-seed whole-wheat kritsini. With added water and oil. Dark colour.

LENTEN CAKE

Mixture for Fasting Cake, with the addition of water and margarine.

M TOASTED 50

Concentrate for Toast Bread using flour. Fluffy with nice structure and volume. It gives a soft crust, uniform honeycombing structure

MULTI MOMENTO 20

Concentrate for pizza base, peignirli, Thessaloniki bun, blanket, focaccia, burger, soft bun, croissant. No stuffing. Direct baking. Knead, bake, eat!!

MULTI MOMENTO MIX

Mix for pizza base, peignirli, Thessaloniki bun, blanket, focaccia, burger, soft bun, croissant. No stuffing. Direct baking. Knead, bake, eat!!

PANETONE MIX

Mix for Italian Brioche “PANETONE”, with added yeast, “quick to prepare”.

PANIERINO

Gives fluffy crumb, increases the volume of the pastry, increases the shelf life as well as the freshness of the

PANINO BREAD

1% bakery improver for various baked goods, with a fluffy crumb, large volume, shelf life. They are based on enzyme

PANINO GOLD

1% bakery improvers for various baked goods, with a fluffy crumb, large volume, shelf life. They are based on enzyme

PM 50

Concentrate for brioche with reduced sweetness with the addition of yeast. It supports the flour base. Provides soft crust, fluffy-white

POLAR

Baking improver for frozen, pre-baked dough and deep-frozen dough. It offers fast restoration of the dough of the final product

PRO ZYME 100

Sourdough powder.

PROPIONIC CALCIUM

It inhibits the growth of bacteria, mould and yeast. It is used as an antibacterial agent to prolong shelf life.