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    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.