Coadjuvants
MN 10 SUPER
Concentrated adjuvant of excellent quality which, thanks to its advanced enzymatic process, guarantees bread a prolonged freshness.
MN 10
Classic adjuvant ideal for all types of bread and leavened pastries in general. Thanks to its use yes they obtain constant and excellent results with any type of processing.
MN 2000
Versatile adjuvant for all processes that allows effective results with an excellent combination quality / cost.
MN FREE MALT
Adjuvant without malt. Ideal for all types of bread and leavened pastries in general.
NATURE
Active natural yeast-based adjuvant; ideal for the production of artisan bread.
GLUTINEX
Ideal adjuvant for the use of cold rooms and stop leavening.
REAL
Natural yeast-based adjuvant.
ORIGIN 900
Acid dough-based adjuvant (mother yeast) to enrich the bread with a genuine aroma.
LECIDOR
Adjuvant with high yield sunflower lecithin, to improve the development of the dough and the quality of the finished bread. Ideal for the retarder proving. Sunflower lecithin is not an allergen.
BROWSE OK
Specific adjuvant for puff pastry, it improves the result of the finished product.
SALGAR S.r.l.
CONSERVATIVE INDUSTRY
Via per Trescore Cremasco, 28
26020 Palazzo Pignano (CR)
Tel. 0373 982417 - Fax 0373 982462
e-mail: info@salgar.it
P. IVA: 00415290196