Vital wheat gluten. It increases the power, volume and tolerance of flour to the mechanical fatigue. It is used for the production of special flour.
Packaging: 25 kg sacks.

Diacetyl tartaric acid esters of mono and diglycerides of fatty acids E472e. Emulsifier for volume and tolerance in bakery products.
Packaging: 25 kg sacks.

Regulator of acidity of dough. It increases the absorption of water tolerance and stability of dough.
Packaging: 25 kg sacks.

Pouct oxidant agent flour. Treatment agent.
Packaging: 25 kg sacks.

A-Amylase, enzyme, 5000 skb, for the correction of falling number.
Packaging: 25 kg sacks.

Cocktail of oxidizing agents and enzymes. It improves the flour’s baking quality. 
Suggested proportion: 50-250 ppm
Packaging: 25 kg sacks.

Mix of vitamins and metals for the production of enriched flour.
Packaging: 5 kg sacks.

Dough conditioner. Specialized for kataifi.
Suggested proportion: 0,5%of Flour.
Packaging: 20 kg sacks.

L-cysteine 10% E920 decreases the strength of the flour and increases the extensibility of the dough    
Suggested proportion: 100-600 ppm
Packaging: 25 kg sacks.

Cocktail of enzymes (fungal and bacterial xylanase).
It is used for flour standardization.   
Suggested proportion: 10-30 ppm.
Packaging: Plastic container 9 kg.

Cockteil of enzymes (fungal lipase and phospholipase).
It is used for flour standardization.
Suggested proportion: 10-50 ppm.
Packaging: Plastic container 9 kg.

Fungal xylanese, enzyme.
It is used for the flour standardization.
Suggested proportion: 30-60 ppm.
Packaging: Plastic container 4 kg.

Rye flour 1150, whole meal rye flour, whole meal cat flour, whole meal barley flour, whole meal wheat flour, linseed flour, sunflower flour.

Suggested proportion: 5%-30%

Packaging: 25 kg. sacks

Oat flakes, wheat flakes, barley flakes, rye flakes, linseed, sunflower kernels, cereal flake’s mixture, broken cereal flakes.
Suggested proportion: 5%-10%
Packaging: 25 kg sacks.