Search
  • Ελληνικά
  • English
  • Home
  • Products
    • BAKERY
      • GREEK SWEET BREAD-BRIOS-PANETONE
      • CROISSANT
      • BREAD
      • BREADSTICKS
      • TOAST - SANDWICH
      • MOMENTO SERIES
      • PIZZA-PEINIRLI
      • FASTING
      • VARIOUS DOUGHTS
      • IMPROVER
      • AUXILIARY MATERIALS
    • CONFECTIONERY
      • CAKE
      • SPONGE CAKE
      • DONUTS
      • FASTING
      • CREPES-PANCAKE-WAFFLE
      • CHOCOLATE PIE
      • SPECIAL MIXTURES
      • MOMENTO SERIES
    • HORECA
      • SWEET DOUGH
      • BREAD-BREADSTICKS
      • TOAST - SANDWICH
      • MOMENTO SERIES
      • PIZZA-PEINIRLI
      • FASTING
      • CAKE- SPONGE CAKE
      • CHOCOLATE PIE
      • DONUTS
      • CREPES-PANCAKE-WAFFLE
      • CROISSANT
      • VARIOUS DOUGHTS
      • SPECIAL MIXTURES
    • INDUSTRY
      • SWEET DOUGH
      • FILO PASTRY FOR PIES
      • CROISSANT
      • BREAD-BREADSTICKS
      • TOAST - SANDWICH
      • MOMENTO SERIES
      • PIZZA-PEINIRLI
      • FASTING
      • CAKE
      • VARIOUS DOUGHTS
      • IMPROVER
      • AUXILIARY MATERIALS
    • FLATBREAD

    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.

    • MILLS

    The measurements we make in the laboratory enable us to provide you with the appropriate enhancer.

  • About us
Biozyme
  • Contact
  • Services
Login / Register
Menu
Biozyme
SFOLIATINO
Back to products
PIZZA SUPREME

FYLLOZYME 3

Dosage

3%

Package

25Kg, Bag

Available upon request

Technical Data Sheet

Ζητήστε Προσφορά(ASK FOR AN OFFER)
6 People watching this product now!
Share:
Description

Bakery improver for use in fyllo products such as air fyllo, village fyllo and others. Provides crispriness, pleasant texture in biting as well as pinkish red colour. Bakes evenly the inner layers.

Related products

DURUM TOASTED 50

Concentrate for Village Toast Bread using flour. Final product is fluffy with nice structure, soft crust, nice honeycombing texture and

LENTEN D 50

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

VELVET 8

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

HOT BAKE 10

Bakery concentrate for croissants, toast, sandwiches, hamburgers. Gives soft crust, fluffy-white crumb, large volume, uniform honeycombing structure, increases water absorption.

BRIOCHE 50

Βrioche concentrate with flour and yeast addition. Fluffy with a nice structure and light taste.

MULTI MOMENTO 20

Concentrate for pizza base, peignirli, Thessaloniki bun, blanket, focaccia, burger, soft bun, croissant. No stuffing. Direct baking. Knead, bake, eat!!

KOSA BAKE 5

Bakery concentrate for sandwich bread – TOAST -HAMBURGER -HOT DOG. It gives a soft crust, a fluffy interior and a

M TOASTED 50

Concentrate for Toast Bread using flour. Fluffy with nice structure and volume. It gives a soft crust, uniform honeycombing structure
You must select your brand attribute in Theme Settings -> Shop -> Brands

Chimarras 29, Moschato 18345
Phone: +30 210 4827186
E-mail: info@biozyme.gr

 

 

IMPROVERS – ENZYMES – FOOD CHEMISTRY SERVICES

Biozyme 2022 CREATED BY RM-Group.gr
  • Home
  • About us
  • Product Categories
  • Services
  • Innovative Products
  • Contact
  • Login / Register
Sign in
Close

Lost your password?

No account yet?

Create an Account
Facebook linkedin
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.
Accept
Start typing to see products you are looking for.
Brought to you by WisdmLabs: WordPress Development Experts

Sending...