MALTOGENIC 1000

Package	25Kg , Bag
Available upon request	Technical Data Sheet

Matogenic amylase. It corrects the starchiness and it prolongs the shelf life of the final product.

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

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

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

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

Bakery concentrate for Kritsini with the option of using different flours (TM, Corn, etc.). It gives crispness to the final

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

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

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

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