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    KOUROU 20

    Concentrate for kourou dough with the use of flour. Provides crispiness and pleasant volouming.

    KOUROU 50

    Concentrate for kourou dough with use of flour. Provides crispiness and pleasant voluming.

    KRITSINI 10

    Bakery concentrate for Kritsini with the option of using different flours (TM, Corn, etc.). It gives crispness to the final

    LENTEN D 50

    Concentrate for donuts with the addition of flour, water and yeast. Final product with a crust.

    M TOASTED 50

    Concentrate for Toast Bread using flour. Fluffy with nice structure and volume. It gives a soft crust, uniform honeycombing structure

    MALTOGENIC 1000

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

    MULTI MOMENTO 20

    Concentrate for pizza base, peignirli, Thessaloniki bun, blanket, focaccia, burger, soft bun, croissant. No stuffing. Direct baking. Knead, bake, eat!!

    PIZZA SUPREME

    Bakery improver for base for pizza and peinirli. Provides extra volume and soft taste and it is also suitable for

    PM 50

    Concentrate for brioche with reduced sweetness with the addition of yeast. It supports the flour base. Provides soft crust, fluffy-white

    POLAR CR5

    Improver for frozen croissants, for direct baking in the oven (without defrosting). Ideal for hotel croissants. Provides protection from starch

    POLYOL 1000

    Polyols in fluid form for moisture retention.

    PRO DIA

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