Bakery and bread
OUR OFFER FOR BAKERIES
We offer wide range of products, additives, functional aids and other substances that allows you to raise the quality of your final product, effectiveness of the process and in the end the stability and repatability of the production process.
In addition to that we offer various standard products widely used for maintenance and cleaning the production lines and for water treatment.
- Liquid and powdered lecithins (rapeseed, soy, sunflower)
- Mono and diglycerides of fatty acids
- Polyglycerol polyricinoleate (PGPR)
- Pectins
- Carrageenans
- Cellulose derivatives (CMC)
- Gelatine
- standard (180-280 Bloom)
- cold soluble (CRYOGEL) - Native and modified starch
- Agar
- Guar gum
- Inulin Frutafit®
- Fructo-oligosaccharides Frutalose®
- Galacto-oligosaccharides (GOS)
- Citric acid and its salts
- Ascorbic acid (vitamin C)
- Sodium benzoate
- Sorbic acid, potassium sorbate
- Lactic acid and its salts
- Sodium acetate
- Disodium acetate
- Gluconic-delta-Lactone (GDL)
- A-amylase
- Glucooxidase
- Hemicellulase
- Inactive yeast with high glutatione content - Bakezyme RX
- Soy flour: full-fat, roasted, enzymatic active
- Broken soybeans
- Ground soy
- Wheat gluten
- Potato cellulose
- Natural flavours
- Nature-identical flavours
- Autolysed extracts from Engevita yeast
- Concentrated powdered fats
- Topping bases
- Blends for cakes and creams