Products

Panatura forte is a ready-to-use natural wheat preliminary dough that is made with the best raw materials and naturally fermented over several days using a worldwide patented process. The added, non-genetically modified enzymes run through the entire fermentation process with the help of a special technique. Thanks to this special process, the otherwise delicate enzymes are retained for several weeks and ensure the volume of the dough without the need for additional baking agents. Applicable for all working methods, whether with or without stick cooking, over systems or long guides, over cold or deep-freeze storage.

Hefe Schweiz AG Slide lever, dry continues to produce flavors and aromas while the dough is cooked. DiaHebel can be used with or without baking agent. DiaHebel shortens the working time and brings better taste to bread. This dried lever for improving the quality of smoked and semi-white bread is guaranteed to have no additives.

Hefe Schweiz AG DiaMalt Dry is a gently dried malt extract with diastatic activity. DiaMalt dry can be added directly to the flour and gives the dough a racy drive. Due to the small amount used, this barley malt extract is economical to use and can be dosed precisely.

SlideShop is the universal baking agent for large, special and small breads.

Hefe Schweiz AG Maltol is a liquid malt.Thanks to the high proportion of directly fermentable sugar (over 50% malt sugar), liquid malt has a strong fermentation-promoting effect as a direct yeast food. Liquid malt is also suitable for dough production via freezer, fermentation delay and fermentation interruption. The dosage is then reduced by half of the normal production (enzyme activity).

Panatura hell is a ready-to-use natural wheat pre-dough that revives the traditional art of baking. It is made with the best raw materials and naturally fermented over several days using a globally patented process. The result is bread and baked goods of the highest quality produced efficiently and without baking agents. Panatura light can be used with all working methods, via systems (direct or long dough flow) and via cold or deep-freeze storage.

Hefe Schweiz AG Aroma Malt Bran is particularly tasty and spicy. Aroma malt bran is rich in roughage, vitamins, minerals and trace elements from the wheat germ and the outer layers of the grain. It is won and processed with special care. Aroma malt bran is not hygroscopic, so it does not form lumps due to the humidity and is bacteriologically safe.

Hefe Schweiz AG Baker's yeast has a long tradition. It is cultivated with molasses and concentrated beet juice, regional raw materials from the nearby sugar factory in Frauenfeld.

Hefe Schweiz AG RogoNew is a specially dark roasted malt extract, you can achieve excellent results and complete your range of dark natural breads. This malt extract is an absolutely natural product and is guaranteed free of additives. Also suitable for smoked and special breads.

VitaD yeast is enriched with vitamin D makes your baked goods something special and offers your customers significant added value. Of course, a balanced and varied diet provides the necessary amounts of nutrients and vitamins. When there is a lot of sunshine, the human body produces sufficient vitamin D. However, parts of the population are deficient in vitamin D.

Panatura dark is a ready-to-use natural wheat pre-dough that revives the traditional art of baking. It is made with the best raw materials and naturally fermented over several days using a globally patented process. The result is bread and baked goods of the highest quality, produced efficiently and without baking agents. Panatura dark can be used with all working methods, over systems (direct or long dough flow) and over cold or deep-freeze storage.

Hefe Schweiz AG Yeast plus is resistant to cold and makes the baker's job much easier. With Yeast Plus, the optimum development strength is still maintained after freezing the dough. Without additives, but with the results that make it the perfect freezing yeast.

Hefe Schweiz AG Diastasis Malt Flour is obtained directly by grinding malt grist. Since there is no additional breakdown of starch and protein, malt flour contains fewer usable nutrients or directly fermentable sugars during fermentation than liquid and malt extract. For the manufacture of products via deep-freezing, the dosage must be careful, since malt flour has a higher enzyme activity than malt extract and liquid malt.

DiaPur 0.01 is a declaration-friendly baking agent for large, special and small breads. Suitable for direct dough production, interruption of proofing and deep freezing. DiaPur contains no emulsifiers, no phosphates, no edible acids and flavor enhancers, no thickeners (e.g. carob and guar gum), no preservatives.

Hefe Schweiz AG Organic yeast is produced using the most modern technology in a natural fermentation process from organic beet molasses. Organic yeast is an important component of all bakery products which must meet the strict guidelines of Bio Suisse (Bourgeon) and other organic labels.

Panatura Bio Bud is a ready-to-use natural wheat pre-dough that revives the traditional art of baking. It is made with the best raw materials and naturally fermented over several days using a worldwide patented process. The result is organic bread that stays fresh for a long time and has a wonderful taste. Panatura Bio Knospe can be used with all working methods, via systems (direct or long dough flow) and via cold or deep-freeze storage.

Hefe Schweiz AG Diastasis Malt Flour Organic Bud is a 100% plant-based natural product made from malted barley from controlled organic cultivation, without any additives. The composition can be subject to natural fluctuations.

RoggiPan 20% is a rye-based baking premix for the efficient and safe production of first-class bread specialties. RoggiPan gives your bread nutritionally valuable substances and a high proportion of raw fiber. RoggiPan brings you a 50% reduction in production time compared to traditional rye lever manufacturing.

DiaBurli mix 14% is an ideal baking premix without emulsifier (lecithin) with dried wheat lever. For the simple and safe production of tender, aromatic rolls and breads.

Florapan® L62 contains a special heterofermentative lactic acid bacterial strain that has limited gas production, so there is no risk of overflowing the fermenting sourdough.It is strong, intense. It gives your bread a typical, aromatic, rather strong sourdough taste, with a balanced ratio of lactic and acetic acid.Florapan® L62 cultures are designed to make sourdough in a single simple step. Florapan® starter cultures guarantee consistent dough fermentation with a well-rounded flavor profile. The starter cultures consist of lactic acid bacteria that have been specially selected for their ability to produce natural acids and flavors. They give the finished bread a unique, balanced taste and a very good shelf life. Guaranteed consistent dough fermentation.

PanStabil is a powdered universal baking agent for the production of all types of bread and special breads. PanStabil is suitable for interrupting proofing, freezing and direct doughs. A product that supports and improves today's requirements in the bakery. We also recommend the combination with DiaHebel (drying lever) for particularly hearty bread quality.