Since 1929 we have been producing flours, semi-finished and semi-finished concentrated products for bakery, pizzeria, pastry

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  • Enzyme based

    Enzyme improvers are suitable for the production of all bread types They give excellent volume, golden colour, increase the machinability of the dough compensating any errors made during the dough mixing phase, improve the gluten network ensuring good dough resilience and limiting dough relaxation. The presence of malt guarantees a thinner, crumbly crust and crunchier bread.The following versions are available to suit different bread making needs:AS 300 Classic version. (Usage rate 0.5-1.5% of flour weight)AS 300 PLUS Concentrated version. (Usage rate 0.3-0.7% of flour weight)AS 300 FREE Without ascorbic acid. (Usage rate 0.9-2.0% of flour weight)AS 300 WHITE Without malt. (Usage rate 0.5-1.5% of flour weight)

  • Elasticity

    Bakery improvers, studied to make dough more elastic and relaxed giving products excellent machinability during processing and reducing production waste. The following versions are offered:ELASTICITY IMPROVER Classic version (Usage rate 1-2% of flour weight)P1 ELASTICITY IMPROVER With greater relaxing action (Usage rate 0.8-1% of flour weight)ELASTICITY PERFORMANCE IMPROVER With greater elasticity improving action (Usage rate 0.81% of flour weight)

  • Malts

    Malt is ideal for highly digestible, golden, tasty bakery products. Indispensable for doughs with starters and flours with low amylase activity.From a practical point of view, adding malt to the dough leads to:more active dough fermentation;large air pockets in the crumb, for lighter, more digestible bread;a more intense golden colour, resulting from caramelization of the large amount of sugars left after fermentation;intense taste and aroma thanks to the Maillard reaction that binds the remaining sugars to amino acids producing fragrant, volatile substances.The following versions are offered:MALTO PLUS: Mixed barley and wheat malts (Usage rate 1-2% of flour weight) 


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