Thanks to our enzymatic technology know-how, our clean label pastry improvers help the pastry chefs to achieve excellent results. Our blends eliminate chemical emulsifiers from the production, significantly improving the quality of the finished product. With our complete pastry mixes it is possible to bake leavened cakes and a wide assortment of soft cakes and other clean label products.
Complete mix for the production of clean label croissants, both fresh and frozen.
Complete clean label mix for large leavened cakes such as Panettone.
Complete clean label mix for soft cakes, muffins and fruitcakes.
The first semi-finished product for the preparation of 100% clean label creams with no cooking required.
Clean label almond icing for large leavened cakes
Natural thickener for the hot process preparation of fresh pastry creams.
Dried wheat sourdough for large laevened cakes such as Panettone and Colomba cake.
Enzymatic improver to increase softness and shelf life of large leavened cakes.
Enzymatic improver for clean label croissants, both fresh and frozen.
Enzymatic improver for packed clean label croissant, without chemical emulsifiers.
Universal improver to improve the performance of all kinds of pastry products.
Enzymatic improver for clean label soft cakes, muffins and plumcakes.