AUXILIARY MATERIALS

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

Matogenic amylase. It corrects the starchiness and it prolongs the shelf life of the final product.

Polyols in fluid form for moisture retention.

Conservative. It inhibits the development of bacteria, mould and yeasts. It is used as an anti-bacteria factor for prolonged shelf

Bakery conservative against mould and bacillus.

Enhcanced american flour. It contains additives for production of tsoureki and other products which require strong type flours.

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