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.
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Concentrate for multigrain brown bread using flour. It gives crispy crust and rich flavour.
Mixture for multigrain brown bread. It gives a crispy crust.
Concentrate for baguettes with the addition of flour. It creates a baguette that is crispy on the outside and fluffy
Concentrate for ciabatta with added yeast and strong flour. Gives a slightly crispy crust but fluffy inside, with great honecombing
Concentrate for wholemeal multigrain bread using strong flour of brown colour.
Mixture for whole grain and brown colour. It gives crispy crust and taste.
Concentrate for Lagana bread.
Mixture for Italian whole-grain and multi-seed brown bread. It gives a crispy crust and flavour.
Concentrate for Metsovitiko-Gianniotiko Bread with a crispy crust, nice taste and crumb with a chewy texture.
Concentrate for homemade bread with the addition of flour and quick preparation that only needs water.
Mixture for homemade bread. With rich flavour and nice crispy crust. Easily made with only water.
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