Flour Improvers

Baking concentrate (soya free) for buns and sandwich. Dosage: 2-3% on flour.

Baking concentrate (soya free) for buns and sandwich. Dosage: 2-3% on flour.

Improver for retarded and frozen doughs. Dosage: 2-3% on flour.

Improver for frozen doughs, also providing sufficient nutrition for the yeast even for retarded fermentation processes such as deep-freezing. Dosage: 2-3% on flour.

Baking enzyme for superior bread quality, crumb softness and an enhanced shelf life of the baked goods. Dosage: 0,3% on flour.

Baking powder based on glucono-delta-lacton as raising agent. Because of the absence of phosphates the bakery goods do not have the typical taste of baking powder.

Baking concentrate for all laminated frozen yeast doughs with dosage 5% on flour. Appropriate for raw-frozen croissants baked straight from the freezer (from freezer to oven).

Baking concentrate for Part-Baked wheat products. Excellent application in part-baked – frozen pizza base. Dosage: 1,4% on flour.

Dough conditioner, Ε-free, which increases the Water Absorption during dough preparation, thus the prolonging crumb softness throughout the shelf life of the products. It is based on vegetable fibers and enzymes. Dosages are in the range of 0,2-1,5% on flour, depending on the desirable increase of the water absorption.

Bakery Mixtures

Baking concentrate for the production of Italian style ciabatta bread, it has an unique taste and pore structure. Dosage: 10% on flour .

Complete mix for mix and manufacturing of Rice Bread. This premix is a blend for the preparation of bread made from non-gluten containing flours. Consists of rice flour and rice starch. Active ingredients are based on hydrocolloids like modified starch, modified cellulose gum and vegetable fibers. Provides good baking results such as shape and volume.

Seed mix for preparing flavorant multi-grain bread. Dosage: 18 - 25% on flour.

40% bakery mix for wholemeal spelt bread, it contains dried wholemeal spelt sour dough and all the ingredients for savoury wholemeal spelt bread requires.

Whole grain DINKEL flour και DINKEL flour Τ630.

Confectionary Mixtures

Complete mixture for the production of pound cakes with a soft crumb and lonf shelf life. It requires the addition of egg, vegetable oil and water.

Complete mixture for the production of muffins. It requires the addition of vegetable oil and water.

Balanced premix for the production of sponge cakes, dosage 10%.

Baking powder.

Citrus peel pastes and fruit pastes

Natural paste of orange and lemon peels. It gives to the final products (such as cakes, orange pie, tsoureki, cookies, biscuits etc) peely, fruity and fresh taste and odour. Dosage: 2-5% depending on application.

Flavours French origin

0.8 gr / kg dough .

2-3 gr / kg dough.

1-2 gr / kg dough.

0,4 gr / kg dough.

6 gr / kg dough.

1,5-2 gr / kg dough.

1-3 gr / kg dough.

1 gr / kg dough.

2 gr / kg dough.

3 gr / kg dough.

2-4 gr / kg dough.

Preservatives

Preservative, mainly against fungi and yeasts.

Is used as preservative and buffer.

Preservative, mainly against fungi, used in bakery goods.