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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