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    MELOMAKARONO MIX

    Mixture for Melomakarano, with the addition of Oil – Water.

    MILL SERIES

    Improver for soft type flour. Increases the extensibility of the dough, supports the gluten network, offers good volume.

    MULTI MOMENTO 20

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

    MULTI MOMENTO MIX

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

    NEW FLOUR 1000

    Increases the dough’s mechanical resistance, absorbance and water retention. Perovides big volume. Reduces the adhesiveness and increases the shelf life.

    NEW FLOUR 500

    Improver for fresh flours of leaking gluten. Corrects gluten index. Increases the dough’s mechanical resistance, improves water retention.

    P-LINE

    Dough improver for pita. It maintains the rheological properties (P,L,W) stable. Suitable for pita production in layer making factory.

    P1000 BAKE

    Dough improver for greek and cypriot pita. It improves the plasticity and extensibility of the dough, protects from staling, stabilizes

    P1000 BIO

    Dough improver for pita. It improves the plasticity and extensibility of the dough. It provides volume in the product, it

    PANCAKE MIX

    Pancake mix, with the addition of milk and water. The final product is fluffy with a nice taste, suitable either

    PANETONE MIX

    Mix for Italian Brioche “PANETONE”, with added yeast, “quick to prepare”.

    PANIERINO

    Gives fluffy crumb, increases the volume of the pastry, increases the shelf life as well as the freshness of the

    PANINO BREAD

    1% bakery improver for various baked goods, with a fluffy crumb, large volume, shelf life. They are based on enzyme

    PANINO GOLD

    1% bakery improvers for various baked goods, with a fluffy crumb, large volume, shelf life. They are based on enzyme

    PANNACOTTA MIX

    Mixture for Panna cotta, with added milk. Also available with mastic flavor.

    PIZZA SUPREME

    Bakery improver for base for pizza and peinirli. Provides extra volume and soft taste and it is also suitable for

    PM 50

    Concentrate for brioche with reduced sweetness with the addition of yeast. It supports the flour base. Provides soft crust, fluffy-white

    POLAR

    Baking improver for frozen, pre-baked dough and deep-frozen dough. It offers fast restoration of the dough of the final product

    POLAR CR5

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

    POLYOL 1000

    Polyols in fluid form for moisture retention.

    PREMIER 1000

    Provides soft and velvety texture, big volume and long shelf life. Dough improver.

    PRO DIA

    Conservative. It inhibits the development of bacteria, mould and yeasts. It is used as an anti-bacteria factor for prolonged shelf

    PRO SORB

    Bakery conservative against mould and bacillus.

    PRO ZYME 100

    Sourdough powder.