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    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.