Κατηγορίες Προϊόντων - Page 2 of 4

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.

FORZA 1000

Provides big volume, whitening in the crumb. It increases the dough’s mechanical resistance and the bread’s shelf life. Improver

FYLLOZYME 3

Bakery improver for use in fyllo products such as air fyllo, village fyllo and others. Provides crispriness, pleasant texture in

GOLD SERIES

Flour improver. Offers big volume and silky texture in the dough. It corrects the viscocity and improves the appearance of

GRAIN 5

Concentrate for whole-wheat flour. Provides fluffy dough, retains moisture, improves the texture of the crust and the crumb.

GRAIN SEED 30

Concentrate for wholemeal multigrain bread using strong flour of brown colour.

GRAIN SEED MIX

Mixture for whole grain and brown colour. It gives crispy crust and taste.

HOT BAKE 10

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

HOT GRAIN 10

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

HYDRO 3

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

KITE 10

Concentrate for Lagana bread.

KL 5

Bakery improver for frozen, pre-baked and deep freezing dough. Provides quick restoring of the dough of the final product after

KOSA BAKE 5

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

KOUROU 20

Concentrate for kourou dough with the use of flour. Provides crispiness and pleasant volouming.

KOUROU 50

Concentrate for kourou dough with use of flour. Provides crispiness and pleasant voluming.

KOUROU MIX

Mixture for kourou dough with the use of cooking fat and water. Nice taste and crispy texture.

KRITSINI 10

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

KRITSINI GRAIN SEED MIX

Mixture for multi-seed whole-wheat Kritsini. With added water and oil. Dark colour.

KRITSINI MIX

Mixture for multi-seed whole-wheat kritsini. With added water and oil. Dark colour.

LAGOON CAKE

Hotel-style cake mix with the addition of oil and water.

LENTEN CAKE

Mixture for Fasting Cake, with the addition of water and margarine.

LENTEN D 50

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

LOUKO X

Mix for porridge dumplings. For fried and fluffy doughnuts with a slightly crispy crust and a chewy texture.

M TOASTED 50

Concentrate for Toast Bread using flour. Fluffy with nice structure and volume. It gives a soft crust, uniform honeycombing structure

MALTOGENIC 1000

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