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 13–24 of 50 results
Ιmprovers for rustic bread.
Concentrate for Village Toast Bread using flour. Final product is fluffy with nice structure, soft crust, nice honeycombing texture and
Concentrate for wholemeal multigrain bread using strong flour of brown colour.
Mixture for whole grain and brown colour. It gives crispy crust and taste.
Bakery concentrate for croissants, toast, sandwiches, hamburgers. Gives soft crust, fluffy-white crumb, large volume, uniform honeycombing structure, increases water absorption.
Concentrate for whole-wheat toast using flour. It gives the product a soft crust, great volume, uniform honeycombing structure and sourdough
Concentrate for Lagana bread.
Bakery concentrate for sandwich bread – TOAST -HAMBURGER -HOT DOG. It gives a soft crust, a fluffy interior and a
Mixture for kourou dough with the use of cooking fat and water. Nice taste and crispy texture.
Bakery concentrate for Kritsini with the option of using different flours (TM, Corn, etc.). It gives crispness to the final
Mixture for multi-seed whole-wheat Kritsini. With added water and oil. Dark colour.
Mixture for multi-seed whole-wheat kritsini. With added water and oil. Dark colour.
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