Προϊόντα

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.

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

Glusol AG is a water soluble, agglomerated wheat protein without any viscoelastic properties and has excellent dispersibility.

Applications: For glazing baked applications, Vegan, etc.

Benefits: Excellent stir-in properties without the use of shear forces, No visco-elastic properties, Good solubility, etc.

Composition: Lipase\

Properties: Tolerance for long fermentation periods. Gives volume to breads and makes the crumbs finer

Applications: Bakery

Lentil Flour is rich in proteins, fibers and iron as well as other ingredients. Suitable for people suffering from coeliac disease as well as vegan and vegetarians.

Applications: Bakery, Pasta, Frozen dough, Cereal and Snacks, Biscuits, etc.

Benefits: Lentil Flour contains more than 23-25 grams of protein per 100 gram as well as fibers.

Barley Flour. It's a non-wheat flour produced from grinding whole barley.

Applications: Bakery, Rusks, Drinks, Beer, etc.

Benefits: Rich in molybdenum, manganese, dietary fiber, and selenium.

Glustar 315 wheat denaturized protein with no visco-elastic properties.

Applications: Baked goods, Vegetarian meat replacer, Prepared meat products, Sports nutrition, Bars.

Benefits: No visco-elastic properties, Adjustment of protein content, Structure control, Good dispersion, Binding agent.

Proteinel FEV (High Protein Fava Bean Flour) is a product rich in protein extracted from fava beans.

Applications: Bakery, Pasta, Noodles, etc.

Benefits: Adjustment of the protein content and emulsification.