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Προϊόντα

Glusol
Glusol is a degraded wheat protein with no visco-elastic properties.

Applications: Condiments, Vegetarian meat replacer, Baked goods, Beverages, Sports nutrition, etc.

Benefits: No visco-elastic properties, Emulsifying effect, Foam formation, Easy to digest, Good solubility, Adjustment of protein content, etc.
Oat Flour
Applications: Oatcakes, Oatmeal cookies, and Oat bread
Benefits: Oats contain the highest levels of protein and fat, as well as the largest share of vitamins and minerals, of all grain varieties. They are particularly rich in essential amino acids.
Pregelatinized Wheat Flour hv
Pregelatinized Wheat Flour hv is a pregelatinized cold-water swelling starch. Excellent water binding capabilities.

Applications: Fine bakery wares, Bread and small baked goods, Fillings, Soups and sauces.

Benefits: Viscosity & texture control, thickening agent, Stabilization of batters, dough and emulsions, Increase of water absorption and dough hydration, etc.
Topgel

Topgel is a pregelatinized starch with cold-water swelling capabilities capable of binding large amount of liquids.

Applications: Fine bakery wares, Dry baked goods, Bread and small baked goods.

Benefits: Viscosity/texture control, thickening agent, Increase of water absorption and dough hydration, Stabilization of batters and dough.

Millet Flour
Millet Flour.

Applications: Baked puddings, other dishes, etc.

Benefits: It contains iron, fluorine, phosphorus, sulfur, magnesium, and lime. In the millet seed, we also find a large concentration of silicic acid.
Wheat Sourdough
Properties: Wheat Sourdough can be used as a starter as part of the leavening together with a bit of baking soda.

Applications: Can be used for bread, pancakes, crackers, cakes, muffins, etc.
Rye Sourdough
Properties: Rye Sourdough can be used as a starter as part of the leavening together with a bit of baking soda.

Applications: Can be used for bread, pancakes, crackers, cakes, muffins, etc.
Fava Bean Flour

Composition: Fava Bean flour.

Properties: Ensures the consistency and whiteness of the dough. High standardized lipoxygenase activity.

Applications: Breads, Soy flour replacement.

Multazyme OFM V2 GR

Properties: Improves machinability of the dough, increases the flexibility of crumb, improves the appearance of the finished product, reduces the rate of staling.

Applications: Specially designed to improve the softness of bread crumb on bread products or brioche.

Monozyme H10

Composition: Xylananase

Properties: Ensures better absorption of water in the dough and improves dough extensibility as well as tolerance (stabilization of the gluten network). Increases bread volume.

Applications: Bakery