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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

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.

HYDRO 3

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

KL 5

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

VS 2

Improver for products such as sandwiches, burgers, soft bread. Suitable for freezing. Protects from crystallization in the freezer, accelerates defrosting

WRAP 3

Improves the plasticity of the dough, retains the moisture, provides a nice apperance on the product. Improver for tortilla.