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    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