Showing 1–24 of 51 results

Show sidebar
Show 9 24 36
Filters
Ανακαλύψτε τα προϊόντα με βάση τις εφαρμογές που θέλετε

    ANSI 6E

    Improver for bakery products. Suitable for croissant.

    BAKE SEED 30

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

    BAQUETTE 10

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

    BAQUETTE EXS 0,5

    Bakery improver for making baguettes.

    BIOS 1

    Improver without reference on E substances. Provides big volume, uniform honeycombing structure, long shelf life, improves the efficiency of the

    BIOS T2

    Improver for prevention of rancidity in products with use of fatty substances. Suitable for rusk and kritsini. It also provides

    BRIOCHE 50

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

    BS 20 CLASSIC

    Concentrate for croissant-brioche. It doesn’t contain conservatives and flavours.

    CAKE GUSTO 2000

    Concentrate for Cakes with the addition of Oil – Water.

    CAKE ZYME 2000

    Concentrate for cakes with the addition of Oil – Water – Egg – Margarine – Sugar.

    CROISSANITO 25

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

    CYSTO L10

    L-cysteine. It increases the extensibility of the flour.

    DURUM TOASTED 50

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

    ENZYTECH 500

    Improver for special bakery products. Suitable for probaked products. Provides the dough with softness, fluffiness and flexibility. Improves the structure

    FGL 2000

    Improver in fluid form for moisture retention. Used as hydroscopic and anti-rancid mean.

    FK ZYME 1

    Improves the rheological properties of the flour increasing the extensibility, flexibility and retaining the moisture of the final product.

    FYLLOZYME 3

    Bakery improver for use in fyllo products such as air fyllo, village fyllo and others. Provides crispriness, pleasant texture in

    GRAIN SEED 30

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

    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

    HYDRO 3

    Bakery improver for increase in water absorption and moisture retention. Suitable for biscuits and special bakery products.

    KITE 10

    Concentrate for Lagana bread.

    KL 5

    Bakery improver for frozen, pre-baked and deep freezing dough. Provides quick restoring of the dough of the final product after

    KOSA BAKE 5

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