Dough conditioner for bakery products of the types: toast, hamburgers, sandwiches, and generally products where great expansion volume is needed.
It provides high tolerability in the hyper maturation process, as it is twice as powerful as the other improvers.
Suggested proportion: 0,5% - 1% of flour
Packaging: 15 kg and 25 kg sacks

Flour dough conditioner of high efficiency suitable for all types of bakery products that expand biologically (with yeast). It regulates the dough quality increasing the absorption capacity and water retaining; it also regulates the mechanical endurance and the plasticity and elasticity as well as the speed of expansion giving a thin and homogeneous foliage (hiving) holes. It increases the keeping time of the product It reduces the bakery error possibilities.
Suggested proportion: 1% of Flour
Packaging: 15 kg and 25 kg sacks

Dough conditioner for all baked products that need a traditional look also for all types of products of noble bakery it has all the characteristics of a good improver while it improves simultaneously the absorption and durability of products to which it is added
Suggested proportion: 1% of Flour
Packaging: 15 kg and 25 kg sacks

Dough conditioner for bakery products of the types: toast, hamburgers, sandwiches, and generally products where great expansion volume is needed.
It provides high tolerability in the hyper maturation process, as it is multiply powerful when compared to other improvers conditioners.
Suggested proportion: 0.3% - 0.5% of Flour
Packaging: 15 kg and 25 kg sacks

Dough conditioner for frozen dough. It reduces the enzymic changes during freezing so that the product has the normal macroscopic profile when baked.
Suggested proportion: 1% of Flour
Packaging: 25 kg sacks

Plasticity dough conditioner. Specialized for Pitta, fyllo, bread sticks etc.
Suggested proportion: 1% of Flour
Packaging: 20 kg sacks

Blend of polyols. It keeps the product soft and fluffy for a long period of time preventing loss of humidity and starch redistribution. It does not replace a common improver.
Suggested proportion: 1% - 4% of Flour
Packaging: 1 lt.,12 kg & 25 kg

Plasticity dough conditioner. It increases water absorption, plasticity and keeps the product fluffier.
Suggested proportion: 1% of Flour
Packaging: 25 kg sacks

Dough conditioner for making fillo pastry