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    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.