Products

Galliasorb or LIQUID SORBITOL E420 is Long term softness stabilizer. It allows the softness of finished products to be extended for several weeks and limits the development of mold and completes and increases the action of Fresh-Cake.

Carnauba wax is glazing agent for confectionery, small fine bakery products coated with chocolate, nuts, coffee beans.

Malted rye flour - Flavamax is Aromatic flour of a creamy-white color with a typical flavor. It brings taste and gives very low coloring to the dough. It is recommended for special breads where a pronounced taste of rye is desired. Roll-milled malted rye flake flour.

Dark Malted Barley Flour - DMF is aromatic dark-colored, roasted flour. It has no enzymatic activity. It is recommended to bring a full-bodied taste and is very dark color black bread, rye bread flour obtained by needle milling.

Roasted malted barley flour - extratone is very aromatic flour with a brown color and typical flavor. Roasted flour obtained by needle milling.

Malted barley flour - maltone is Dark malt with no enzymatic activity. It is Aromatic cream-colored flour with typical flavor. Its flour is obtained by needle milling.

Gum arabic powder is coating agent for almond pastes and dragees. It acts as binder and thickener. Helps Keeps fruit pulp in suspension in beverages and hydrates in lukewarm water.

Pastry glucose DE40 or Glucose syrup DE40. is traditionally used in Pastry, Biscuit and Confectionery.

Pectin NH topping is a gelling agent giving a thermo-reversible gel and good hold on fruit. It is used for fodder products, pastry toppings with fruit pulp.

Pectin X58 is gelling agent giving a thermo-reversible gel stable to freezing and thawing. It is used for neutral fruit-free toppings (pies, sponge cakes, biscuits) with a low sugar content.