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 51 results
Improver for bakery products. Suitable for croissant.
Concentrate for multigrain brown bread using flour. It gives crispy crust and rich flavour.
Concentrate for baguettes with the addition of flour. It creates a baguette that is crispy on the outside and fluffy
Bakery improver for making baguettes.
Improver without reference on E substances. Provides big volume, uniform honeycombing structure, long shelf life, improves the efficiency of the
Improver for prevention of rancidity in products with use of fatty substances. Suitable for rusk and kritsini. It also provides
Βrioche concentrate with flour and yeast addition. Fluffy with a nice structure and light taste.
Concentrate for croissant-brioche. It doesn’t contain conservatives and flavours.
Concentrate for Cakes with the addition of Oil – Water.
Concentrate for cakes with the addition of Oil – Water – Egg – Margarine – Sugar.
Concentrate for croissants with added yeast and flour. It creates a fluffy dough and gives a nice foliage with a
L-cysteine. It increases the extensibility of the flour.
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