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Characteristics

Multipurpose mixture for the preparation of brioche, traditional brioche, doughnuts, doughnuts, etc.

Characteristics

Mixture of luxury flour with sugar and butter powder. Contains salt.

STRONG POINTS
Wide range of applications in baking and confectionery
Easy to use
Suitable for mixing with other flours
Production of fluffy products
Suitable for slow rising and frozen dough

BENEFITS FOR THE PROFESSIONAL
Products with a refined aroma and taste
Time and cost savings

Characteristics

Wheat - rye flour mix with dried rye sourdough

STRONG POINTS
Particular external and internal appearance
Unique aroma and special taste of finished products
Suitable for slow curing and for frozen dough

BENEFITS FOR THE PROFESSIONAL
Cost savings due to very high absorbency
Long shelf life of finished products

Characteristics

Sodium diacetate, which is used as an acidifying agent, acidity regulator and mould inhibitor. Dosage: 0,2-1 % on the flour.

Characteristics

Oat and Muesli mix for special type of bakery products. Oats are an excellent source of soluble fibre and contain beta-glucans and antioxidants. Dosage : 40% of flour.

Characteristics

Doubles the freshness of baked goods. For yeast doughs and thinning. Dosage: 0.5-2% on flour.

Characteristics

Concentrate with corn flakes for the preparation of bakery products with excellent taste and aroma. It is also used as a decoration in baked goods and snacks. Dosage: 35 % of the flour.

Characteristics

Concentrate for Mediterranean bread and snacks with olive oil and sourdough. Ideal for ciabatta, pizza, foccacia, olive bread, cheese bread, etc. Dosage: 20% of the flour.