FGL 2000

Dosage	1-4%
Package	25Kg, Bag
Available upon request	Technical Data Sheet

Improver in fluid form for moisture retention. Used as hydroscopic and anti-rancid mean.

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

Bakery improver for increase in water absorption and moisture retention. Suitable for biscuits and special bakery products.

Concentrate for Lagana bread.

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

Cake mix for Rheon machine.

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

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

Improves the plasticity of the dough, retains the moisture, provides a nice apperance on the product. Improver for tortilla.

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CAKE ZYME 2000

HYDRO 3

KITE 10

LENTEN D 50

REON CAKE

VILLAGE PIZZA

VS 2

WRAP 3

FGL 2000

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