Leavening agent of double action, appropriate for cakes, sponge pastes, cookies and other products, so that they can rise.
Suggested proportion: 1.5% -5%
Packaging: 4 kg container & 30 kg sacks

Whole milk replacer (26% protein, 26% vegetable fat, 38% lactose). It replaces the whole milk in bread, croissant and cookie making, since it affords the same organoleptic profile as milk. It is not indicated for ice creams or for being served in portions.
Reconstitution: 1 kg powder + 7 kg water = 8 kg end product.
Packaging: 20 kg sacks

Yeast in powder for bakery products.
Packaging: 10 kg  (20 X 0.5 kg)

Substitute of leaven. It provides rich flavor and all the properties of the normal product.
Suggested proportion: 1% - 2% of Flour
Packaging: 15 kg sacks

Ready compount for making products with the typical flavor and structure of  the Greek Crete eptazym
Suggested proportion: 3% of Flour
Packaging: 20 kg sacks

Product for making malt bread, bagels etc. It gives color and traditional flavor to bakery products.
Suggested proportion: 0.3% - 0.5% of Flour
Packaging: 10 kg – 20 kg sacks

A mixture of seeds for making or garnishing bread, bread sticks, bagels etc. No preparation is needed. Simply add the proportion you want to a corresponding amount of dough and knead a bit, so that the seeds spread in a uniform manner.
Suggested proportion: 5% of the dough.
Packaging: 10 kg – 20 kg sacks

Poppy seed, sunflower seed, linseed, millet. Wheat flakes, oat flakes, rye flakes and barley flakes.
Packaging: 10 kg & 25 kg sacks

Special mixture for covering and glossing bakery products like Greek traditional buns, croissants, bagels, etc. It gives better gloss than egg yolk and it is less expensive. It is applied with the use of a brush or a pistol. (Spray).
It is produced by mixing 1 kg of powder with 4-5 kg of hot water.
Packaging: 20 kg sacks – 4 kg box.

Releasing agent for dough cutting machines.
Packaging: 12 lt.

Releasing agent for dough cutting machines.
Packaging: 12 lt.

Preservative against mould and bacillus, appropriate for all bakery products produced with the yeast fermentation method.
Suggested proportion according to EC regulation: 0.2 – 0.35 of the end product.
Packaging: 10 kg & 25 kg sacks

A wide-range preservative for all types of bakery products except for (those rising with yeast), creams, pastry-making, cooking.
Suggested proportion: 0.1% of the end product.
Packaging: 25 kg sacks – 5 kg box.

A wide-range conservative for all types of bakery products, cream, pastry cooking.
Suggested proportion: 0.2% of the end product.
Packaging: 25 kg sacks – 5 kg box

Spinach powder / flakes, tomato powder, onion powder /flakes, garlic powder / flakes, carrot powder / flakes, potato flakes, leek flakes.
Packaging: 25 kg sacks – 5 kg box.

Kasseri, parmesan, cheddar for tasty boosters in sauces and salty fillings.
Packaging: 25 kg sacks & 5 kg boxes.

Flavour: vanilla, vanillin, milk cream, butter scotch, orange, lemon, clove, cinnamon, coconut, anise, mastic, sesame, honey, biscuit, cheese (feta, kasseri), rosewater, etc. they can be used in bread – pastry – biscuit – making and in any foodstuff.
Suggested proportion for testing: 0.1%
Packaging: 200cc – 500cc – 1000cc

Carotine 1%, turmeric, carmin, tatrazine, sunset yellow, E 124, E 131, E 102,  E102 / 131 etc. colourings allowed to be used in any kind of foodstaff
Packaging: 250cc – 500cc – 1000cc

Special mixture of antioxidants
Packaging: 0,5 & 1 lt.

Stabilizer mixture for making ice cream
Packaging:5, 10 & 25 kg sacks

For the production of pastry syrup
Packaging: 25 kg sacks

Packaging: 25 kg sacks

Packaging: 25 kg sacks

Reconstraction: 1 kg powder + 3 kg water = 4 kg end product

Reconstraction: 1 kg powder + 1,25 kg water = 2,25 kg end product

Reconstraction: 1 kg powder + 7 kg water = 8 kg end product

Reconstraction: 1 kg powder + 7 kg water = 8 kg end product

Reconstraction: 1 kg powder + 10 kg water = 11 kg end product

Gelatine, CMC, GUAR GUM, XANTHAN GUM carageenan

Spice for flavor and taste in traditional dough.