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Multa Lon

Composition: Partially hydrolyzed wheat protein, capable of replacing cysteine with no E-numbers.

Properties: Improves extensibility, limits shrinking. Improves regularity and chew-ability of the products.

Applications: Breads, Viennoiseries, Laminated dough.

Multazyme Pitta Soft

Application: Pitta, Focacia.

Description: Improves fermentation process, Improves softness and extensibility as well as the freshness on the final product.


Optibake is a ready mix that can replace 100% the use of Guar Gum. The product is E-number free.

Applicatons: Bakery Mixes, Fillings, etc.

Benefits: 100% Guar Gum replacement, Very good taste, Increase of waterbinding on the dough, Increase on the volume.

Multa Gluten

Composition: Vital wheat gluten & hydrolyzed wheat protein.

Properties: Strengthens and improves consistency without excess elasticity. Improves volume, appearance and the sensation of freshness.

Applications: Specially designed for croissant as well as other applications.

Psyllium Fibers

Psyllium fibers rich in fibers can help in high water absorption.

Εφαρμογές: Bakery, Cereals, Snacks, Biscuits, Soups, Juices etc.

Οφέλη: Water retention capacity, Moisture contribution, Reduced water activity (aw), ideal for replacing Guar gum and Xanthan gum.


Glue-Gel is a functional, special wheat flour easy to declare. In gives the ability to seeds and cereals to stick on different type of applications.

Applications: Sticking of seeds, flakes and grains on bread, bread sticks, etc.

Benefits: Enhances seed-sticking properties, For manual application or spraying equipment, Reduces product waste.