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  • GELOZYME S

    It is a powdered semi-finished product for the manufacturing of frozen-leavened pastries, which allows a better storage during the freezing phase.

    Dosage: 2%-4% on pastry products, 1%-2% on bakery products
    Packaging: 15 Kg Bag
    Product Code: PG022

    Detail

  • JOLLYTURBO

    It is an "adjuvant-improver" technology that can boast the same performance enhancers containing emulsifiers.

    Dosage: 1%
    Packaging: 15 Kg bag
    Product code: PJ024

    Detail

  • M2001

    It is an enzymatic complex characterized by a constant activity that can be employed in order to provide with more elasticity every kind of flours, finishing its activity during the first phase of the leavening process.

    Dosage: 0,4%-0,8%
    Packaging: 15 Kg Bag
    Product Code: PM049

    Detail

  • NUCLEO BAULETTI

    Nucleo Bauletti is a powdered improver for leavened baked products that combines the advantages of the emulsifiers E471 and E472e.

    Dosage: c.a 3%-4%
    Packaging: 15 Kg Bag
    Product Code: PN024

    Detail

  • PREZYME MILLEMIGLIA

    It is an improver specially recommended for pre-leavened baked or frozen products, which helps to figure out the problems linked to the freezing-phase.

    Dosage: 2%-4%
    Packaging: 15 Kg Bag
    Product Code: PP076

    Detail