Pastry
MIXES AND ENZYMATIC IMPROVERS FOR PASTRY
For the pastry chefs and for the food industries

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 Mixes

Mix Croissant Burro
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Mix Croissant Burro

Complete mix for the production of clean label croissants, both fresh and frozen.

Volare®
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Volare®

Complete clean label mix for large leavened cakes such as Panettone.

Amordolce
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Amordolce

Complete clean label mix for soft cakes, muffins and fruitcakes.

Improvers and sourdough

Madre 150 Lievitati
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Madre 150 Lievitati

Dried wheat sourdough for large laevened cakes such as Panettone and Colomba cake.

Panett-1 Plus 2%
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Panett-1 Plus 2%

Enzymatic improver to increase softness and shelf life of large leavened cakes.

LB improver
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LB improver

Enzymatic improver for clean label croissants, both fresh and frozen.

Croissant Life
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Croissant Life

Enzymatic improver for packed clean label croissant, without chemical emulsifiers.

Sweetenzymes
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Sweetenzymes

Universal improver to improve the performance of all kinds of pastry products.

CAKES ELITE
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CAKES ELITE

Enzymatic improver for clean label soft cakes, muffins and plumcakes.

Creams and icings

DensoCrema 90
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DensoCrema 90

Natural thickener for the hot process preparation of fresh pastry creams.