CAKE GUSTO 2000

FK ZYME 1

Improves the rheological properties of the flour increasing the extensibility, flexibility and retaining the moisture of the final product.

LENTEN D 50

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

VELVET 10

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

POLAR CR5

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

CAKE ZYME 2000

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

ENZYTECH 500

Improver for special bakery products. Suitable for probaked products. Provides the dough with softness, fluffiness and flexibility. Improves the structure

VELVET 8

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

VELVET 4

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

CAKE GUSTO 2000

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