Κατηγορίες Προϊόντων - Page 2 of 6

CREPA MIX

Crepe mix, with only water added. Soft dough with a neutral taste for sweet and savory crepes and long shelf

CROISSANITO 25

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

CROISSANT MOMENTO MIX

Mix for croissants with only water added. Quick to make. Gives a nice honeycombing texture. Also suitable for frozen croissants.

CRUSTY 10

Concentrate for ciabatta with added yeast and strong flour. Gives a slightly crispy crust but fluffy inside, with great honecombing

CRUSTY GOLD

Improvers for rustic bread, gives a pale yellow colour.

CRUSTY PAN

Ιmprovers for rustic bread.

CYSTO L10

L-cysteine. It increases the extensibility of the flour.

DIAMOND CAKE

Cake mix with added water and oil. It gives a final product with good volume, good taste, long shelf life

DIAMOND CAKE CHOCO

Cocoa cake mix with the addition of water and oil. Gives final product fluffy Cocoa Cake with nice texture, great

DIAMOND LEMON CAKE

Cake mix with added water and oil. It gives a final product with good volume , a long shelf life

DIAMOND SP 1%

Improver for special flours. Increases the dough’s mechanical resistance, the absorption and retention of water. Provides big volume. Reduces the

DONUTS INDIANA 50

Concentrate for Donuts with the addition of flour, water and yeast.

DONUTS KING 4

Improvers for Donuts 4% on the flour. Improves the plasticity of the dough, gives anti-mold properties, increases water absorption, supports

DONUTS MIX

Donut mix with added water and yeast.

DONUTS STAR 50

Concentrate for Donuts with the addition of flour, water, yeast. Fluffy finished product with a lifetime.

DONUTS STAR MIX

Mix for Donuts, with added water and yeast.

DURUM TOASTED 50

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

ENZYTECH 500

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

ESTER CAKE

Butter flavored cake mix with added oil, egg, water and margarine.

ESTERS 1%

Improver for special flours. Suppors the gluten network and the rheological properties of the flour, corrects the pH, offers big

FGL 2000

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

FIVE KINGS

Dough improver for pita. It improves the plasticity of the dough, protects from staling,, stabilizes water absorption, supports the dough

FK ZYME 1

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

FLOURITO D33

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