ANSI 6E

Concentrate for wholemeal multigrain bread using strong flour of brown colour.

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

Concentrate for whole-wheat toast using flour. It gives the product a soft crust, great volume, uniform honeycombing structure and sourdough

Concentrate for Cakes with the addition of Oil – Water.

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

Concentrate for Lagana bread.

Concentrate for cakes with the addition of Oil – Water – Egg – Margarine – Sugar.

Concentrate for croissants with added yeast and flour. It creates a fluffy dough and gives a nice foliage with a