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

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Pizza improvers

Our experts have developed the line of improvers, combined with the flour, enhance the yield of the finished product, without altering the authenticity of the raw material.

Natural adjuvants to optimize processing

10 kg open-mouth bags


1 RESULTS

  • Malto plus

    Malto Plus is mixture of barley and wheat malts. It is Suitable for doughs with biga and flours with low amylasic activity. It enables fermentation, develops a good honeycomb texture, grants a more intense colour, taste and scent. Usage rate 1-2% of flour weight. 

     



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