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    PROPIONIC CALCIUM

    It inhibits the growth of bacteria, mould and yeast. It is used as an antibacterial agent to prolong shelf life.

    PT SOFT 0.2%

    Flour improver.

    PULGIESE PANE MIX

    Mixture for Italian whole-grain and multi-seed brown bread. It gives a crispy crust and flavour.

    RED VELVET CAKE

    Mixture for the production of red cake, with forest fruit flavor with the addition of egg, oil and water. Ideal

    REON CAKE

    Cake mix for Rheon machine.

    SANTA CAKE

    Cake mix, with mash and mastic that give it a festive aroma and a nice rich taste. Also suitable for

    SESAME PIE MIX

    Mixture for fasting cake with the addition of water and margarine.

    SFOLIATINO

    Improver for puff pastry. Provides the dough with velvety texture, crispiness in the final product, restoring of the dough from

    SMELIKO 10

    Concentrate for Metsovitiko-Gianniotiko Bread with a crispy crust, nice taste and crumb with a chewy texture.

    SOFT COOKIE MIX

    Long Lasting Chewy Biscuit Mix. Also available in a mixture with cocoa.

    SPITIKO 10

    Concentrate for homemade bread with the addition of  flour and quick preparation that only needs water.

    SPITIKO MIX

    Mixture for homemade bread. With rich flavour and nice crispy crust. Easily made with only water.

    SUPER S

    Super America, croissant, toast bread, toast.

    TANGO 2

    Dough improver for arabic and greek style pita.

    TOMATO SAUCE MIX

    Mixture for tomato sauce with the addition of  water only.

    TOP USA

    Enhcanced american flour. It contains additives for production of tsoureki and other products which require strong type flours.

    TSOUREKI LENTEN MIX

    Mixture for fasting tsoureki with the use of yeast only. Final fluffy product with strings on the inside. Provides nice

    TSOUREKI MIX

    Brioche mixture, with added yeast. It retains its freshness and softness, fluffy with ‘cords’ inside, rich aroma and large volume

    VELO ICE

    Non-humidifying mist.

    VELVET 10

    Baking concentrate for pizza, peignirli. For fluffy dough with properties such as softness, flexibility. Strengthens the flour base. Suitable for

    VELVET 4

    Concentrate for Pizza Dough 4%, for deep freezing and prolonged fluffiness. It includes the following properties: Increased water absorption, moisture

    VELVET 8

    Improver for pizza dough, for deep freezing and retention of fluffiness for a long time. Strengthens the flour base. Increased

    VELVET MIX

    Pizza mix, peinirli. Gives softness, flexibility, great volume.

    VENEZIA

    Sponge cake mix, with the addition of egg and water. Gives great volume, pliability, does not crumble when cut, excellent