Having flour analysis equipment, we offer the right improver for the creation of a souvlaki pita, product with a fluffy structure, uniform honeycombing, non-rubbery texture, without the creation of 'balloons', correct behavior on the plate.
The measurements we make in the laboratory enable us to provide you with the appropriate enhancer.
Showing all 6 results
Concentrate for pizza base, peignirli, Thessaloniki bun, blanket, focaccia, burger, soft bun, croissant. No stuffing. Direct baking. Knead, bake, eat!!
Bakery improver for base for pizza and peinirli. Provides extra volume and soft taste and it is also suitable for
Baking concentrate for pizza, peignirli. For fluffy dough with properties such as softness, flexibility. Strengthens the flour base. Suitable for
Concentrate for Pizza Dough 4%, for deep freezing and prolonged fluffiness. It includes the following properties: Increased water absorption, moisture
Improver for pizza dough, for deep freezing and retention of fluffiness for a long time. Strengthens the flour base. Increased
Concentrate for pizza, peinirli with added strong flour. For crispy pizza dough. Ideal for baking in a wood oven.
Username or email address *Required
Password *Required
Log in
Lost your password? Remember me
No account yet?
Χρησιμοποιούμε cookies για να βελτιώσουμε την εμπειρία σας στον ιστότοπό μας. Με την περιήγηση σε αυτόν τον ιστότοπο, συμφωνείτε με τη χρήση των cookies από εμάς.
