For Special Uses
Products
Baking Powder
5 kg
1-3%
12 months
The use of "Baking Powder" improves the characteristics of the dough as well as the quality of the end product, improves the growth of the dough, increases the volume of the product, improves the structure of the environment, makes the environment airy.
Extra Fresh
10 and 25 kg
0,4-0,7%
12 months
An improver designed to extend the freshness of finished products. Its use improves the characteristics of the dough as well as the quality of the end product by extending the freshness of packaged and unpackaged bakery products, reducing the crumbly environment when cutting bread and affecting not increasing the volume of bakery products. When mixing, it is not necessary to add a regular bakery improver.
Frosty
10 kg
1,5-2%
12 months
An improver intended for bakery products that have undergone a freezing process in some part of their preparation process. It affects the increase in volume and reduces the negative effect of freezing on the finished product.
Frosty Plus
10 and 25 kg
1,5-2%
12 months
An improver intended for bakery products that have undergone a freezing process in some part of their preparation process. It affects the increase in volume and reduces the negative effect of freezing on the finished product.
Konkor
10 kg
0,5-1,2%
12 months
Improver designed for the production of packaged pie crusts. Improves the flexibility of the dough, inhibits the growth of mold and bacteria, reduces the possibility of the appearance of filament in summer storage conditions and affects the flexibility of the dough in the preparation of crusts.
Korline
10 kg
0,1-0,6%
9 months
Improver intended for the production of crusts in craft and industrial types of production. It extremely increases the elongation of the dough, shortens the preparation process and allows freezing without compromising the quality of the product.
Panon Plus
10 kg
3-5%
12 months
An improver designed for the preparation of traditional types of bread and soft dough. Gives a pronounced aroma and prolonged freshness. In the preparation of soft doughs, it shows a distinct power of water absorption. Develops a large volume of the finished product.
PIP Gluten
10 kg
1-2%
9 months
An improver intended as an additive in the production of bread and pastries and a dough for stretching from low-gluten flour, special types of bread and pastries, as well as to improve the quality of flour for the stretching dough that have a high degree of softening and low content of wet gluten. The product has no additives in its composition.
PIP Natural
10 kg
0,4-0,6%
9 months
Enzyme-based product for use in the preparation of bread and rolls in all types of production. Improves the workability of the dough, provides better tolerance in operation, improves the volume of the product and its freshness.
Pob Kor
10 kg
0,1-0,6%
12 months
An improver intended for the production of packaged bread and pastries, crusts and pizza bases where it affects the extension of durability. Inhibits the growth of mold and bacteria, reduces the possibility of filament in summer storage conditions and affects the elongation of the dough in the preparation of crusts.
Tostoposto
10 kg
1-1,5%
9 months
Improver designed for the production of packaged toast breads. Improves the characteristics of the dough during processing, inhibits the growth of mold and bacteria, reduces the possibility of the appearance of filaments and therefore affects the extension of the durability of the product.
Ultra Fresh
25 kg
0,2-0,4%
12 months
An improver that affects the prolongation of freshness of packaged and unpackaged products, reduces the crumbly environment when cutting bread and affects the increase in the volume of bakery products. Its use also improves the characteristics of the dough as well as the quality of the end product by affecting the extension of their freshness. When mixing, it is not necessary to add a regular bakery improver.