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    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.