Throughout the years, we have been developing and enhancing our products based on the functional elements that optimize the final result. Dough stability and tolerance, gluten extensibility and gas retention, crispiness of the crust, uniform crumb structure, loaf volume, extension of shelf life, oven spring and “just baked feel” are only some of the functionalities that have been guiding us.
Enhancers and improvers of high functionality suitable for baking products.
Mix suitable for the decoration or production of multigrain baked products and cereal bars:
- Topping Mix
- Cereal Mix
- Tailor Made Products
Development of one single product with the combination of specialized ingredients and basic raw materials:
- Fermenting Agents
- Aromatic Ingredients
- Functional Formulation
Premixes for a variety of different types of bread, such as traditional, Rye flour, German type and Italian type bread as well as French baguette and Brioche.
Sour malt made with malting barley and containing natural lactic acid.
Baking Cultures are used in a variety of baked applications such as European breads, tortillas, puffed doughs, pizza doughs, croissants, brioche, tsoureki, croutons, bread crumbs, crackers, pie crusts and other baked goods.
Free-flowing powder used in bakery.
Flour made of different types of ingredients such as oat, rye and active wheat malt.
Aromatic or roasted malt flour made of Barley or Wheat.
- Cereal Flakes
- Cereal Seeds
- Cocoa powders, in various tastes and colors
- Cocoa Liquor, also known as Cocoa Mass or Cocoa Paste
- Cocoa Butter