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    PRO SORB

    Bakery conservative against mould and bacillus.

    REON CAKE

    Cake mix for Rheon machine.

    SFOLIATINO

    Improver for puff pastry. Provides the dough with velvety texture, crispiness in the final product, restoring of the dough from

    SMELIKO 10

    Concentrate for Metsovitiko-Gianniotiko Bread with a crispy crust, nice taste and crumb with a chewy texture.

    TOP USA

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

    VELVET 10

    Baking concentrate for pizza, peignirli. For fluffy dough with properties such as softness, flexibility. Strengthens the flour base. Suitable for

    VELVET 4

    Concentrate for Pizza Dough 4%, for deep freezing and prolonged fluffiness. It includes the following properties: Increased water absorption, moisture

    VELVET 8

    Improver for pizza dough, for deep freezing and retention of fluffiness for a long time. Strengthens the flour base. Increased

    VILLAGE PIZZA

    Concentrate for pizza, peinirli with added strong flour. For crispy pizza dough. Ideal for baking in a wood oven.

    VS 2

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

    WING LENTEN 20

    Concentrate for fasting tsoureki. The final product maintains its freshness and softness, provides volume and long shelf life. Suitable also

    WING TS 20 CLASSIC

    Concentrate for tsoureki. It maintains its freshness and softness, provides volume and prolonged shelf life.