Concentrated adjuvant of excellent quality which, thanks to its advanced enzymatic process, guarantees bread a prolonged freshness.
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.
Versatile adjuvant for all processes that allows effective results with an excellent combination quality / cost.
Adjuvant without malt. Ideal for all types of bread and leavened pastries in general.
Active natural yeast-based adjuvant; ideal for the production of artisan bread.
Ideal adjuvant for the use of cold rooms and stop leavening.
Natural yeast-based adjuvant.
Acid dough-based adjuvant (mother yeast) to enrich the bread with a genuine aroma.
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.
Specific adjuvant for puff pastry, it improves the result of the finished product.
Via per Trescore Cremasco, 28
26020 Palazzo Pignano (CR)
Tel. 0373 982417 - Fax 0373 982462
P. IVA: 00415290196