Improvers
Tecno Top Plus
Concentrated product for the production of
common breads, it guarantees tolerance in fermentation, volume, friability and taste. Recommended for production processes with retarder proofing cell.
Suggested dosage: 0.5% of flour.
Tecno Top
For the production of common breads and special breads, it guarantees tolerance in fermentation, volume, friability and taste.
Recommended for production processes with retarder proofing cell.
Suggested dosage: 1% of flour.
Tecno S
For the production of special breads, it is particularly suitable to obtain high quality products.
Suggested dosage: 1% of flour.
Tecno Lab
For production of all kinds of breads,
guarantees quality baked products. It guarantees quality/price ratio.
Recommended for industrial plants.
Suggested dosage: 1% of flour.
Natural improvers
Eco Stars Lev
Formulated with VITALEV natural yeast and the highest quality enzymatic bases. For all types of breads. It gives crunchiness, flavor, aroma and volume. Excellent leavening tolerance, ideal for retarder proofing cell.
Suggested dosage: 0.5%-1% of flour.
Eco Stars
Formulated with the highest quality enzymatic bases: suitable for all types of bread. It gives crunchiness, flavor, fragrance and volume to the finished products. Excellent tolerance in retarder proofing cell.
Suggested dosage: 0.5-1% of flour.
Eco 100 S
For the production of all types of large and small sized breads. It guarantees volume, flavor and friability. Excellent resistance during leavening.
Suggested dosage: 1% of flour.
Eco Lab
Formulated for the production of all types of bread. It gives stability in production, flavor and friability in the finished product.
Recommended for industrial plants.
Good quality/price ratio.
Suggested dosage: 1% of flour.
Eco 80 Lab
Formulated for the production of all types of bread. It gives balance in production, flavor and friability in the finished product.
Recommended for industrial plants.
Good quality/price ratio.
Suggested dosage: 1-1.5% of the flour.
Enzymatic improvers
Enzy 360 Free
High quality enzyme improver. Formulated only with enzymes and without additives. Suitable for all types of bread, it gives all the peculiarities of artisan bread to the finished products. Excellent result in retarder proofing cell.
Suggested dosage: 1% of flour.
Enzy Soft Free
High quality enzymatic agent, formulated only with enzymes and without additives. Indicated for soft and leavened breads. It guarantees volume to the finished product, regular alveolation and it maintains freshness over time.
Suggested dosage: 1%-2% of flour.
Natural yeast
Vita Lev
Natural yeast for the production of medium and large sized breads. It can replace biga. Stable during leavening, it gives natural yeast, taste, flavor and softness over time to the finished products.
Suggested dosage: 5% of flour.
Madre Lev/F
Recommended for processes that require freezing or deep freezing. It can replace biga. Ideal for bakery products. It gives all the characteristics of sourdough to the finished products.
Suggested dosage: 3% of flour.
Pronto Pan
Active starter, formulated with natural yeast, rye and wheat sourdoughs and enzymes. It gives freagrance and volume over time to the bakery products.
Suggested dosage: 3-4% of flour.
Sourdough
Top Madre
Adjuvant based on sourdough, recommended for the production of soft breads. It gives qualities of long-fermented bread: taste, flavor and fragrance.
It can replace biga.
Suggested dosage: 2-4% of flour.
Eco Madre
Adjuvant based on sourdough with high technological value. It gives the qualities of artisan bread: flavor, taste and prolonged fragrance over time. It can replace the biga.
Suggested dosage: 2-4% of flour.
Madre Lab
Sourdough based adjuvant. Suitable for the production of all bakery products. Recommended for industrial plants
Suggested dosage: 2-4% of flour.
Malt
Maltop
Made from barley malt extract
diastasic powder and supported on malted wheat flour. It gives typical aroma, flavor, fragrance and makes baked goods more golden
Suggested dosage: 0.4-0.6% of flour.
Farina di malto
Malted wheat flour with over
14000 UP/KG.
Suggested dosage: 2-4% of flour.
MP6
Malt paste with diastasic power. It helps fermentation processes. Gives baked goods more volume, aroma and coloration.
Suggested dosage: 0.5-1% of flour.
Specialities
Mistral
Fresh yeast in 500g loaves
PH5
100% natural multi-purpose liquid adjuvant. Recommended for all baked goods. It regulates the acidity of the dough helping the fermentation processes. It has sanitizing power of the dough, prevents the proliferation of bacteria and mold.
Suggested dosage: 0.5-1.5 % of flour.
Functional breads
Kurchi Pan
Product with great healthy and functional qualities based on chia seeds, flax seeds and turmeric. The contribution of Omega-3 and Omega-6 fatty acids combined with the antioxidant and cardioprotective properties of turmeric make the product unique for its characteristics. Salt free.
Betis Pan
Refined selection of flours, seeds and beet powder for a healthy product with a red color and distinctive flavor. Rich in fiber, minerals, vitamins (a-b-c), omega 3 and 6. Salt free.
Venere Pan
Special blend of type 2 flour and brown venus rice with sunflower, pumpkin and sesame seeds. For pleasant and digestible products, rich in fiber and essential elements. Salt free.
Zenzer Pan
Semi-finished product for specialty baked goods made from remilled semolina, type 2 flour and ginger. With millet, sesame and poppy seeds. Rich in functional elements and with strong taste. Salt free.
Leguriso Pan
Blend that combines the richness of red lentils, red brown rice and type 2 flour. With pumpkin and poppy seeds for a protein-rich product. Salt free.
Kicca Pan
Special bread with hemp sativa and chia seeds. It provides nutritional and functional properties thanks to the high content of fiber, fatty acids Omega-3 and Omega-6. Versatile product suitable for all types of processing. Salt free.
Inca Pan
Blend of highly functional raw materials thanks to the contribution of fiber, amaranth seeds, quinoa and whole buckwheat flour. Rich in vitamins, minerals and high protein content. Salt free.
Mexi Pan
Product rich in fiber and vitamins. You will obtain baked products with a reddish color and a lively taste. Thanks to the capsaicin contained in the chili, it regulates pressure and improves digestion. Salt free.
Pani Tradizionali
Ciabatta Rustica
Complete blend with sourdough, rye sourdough and barley malt. Distinct taste, aroma and colour. Suitable for ciabatta, loaves of bread and Mediterranean focaccia. Salt free.
Arabo
Blend of selected flours for the production of Arabic type white bread.
Avena
Rich in flour and whole oat flakes, it allows to produce baked products with a delicate taste typical of oats. Suitable for all application. Salt free.
Tarta Avena & Mais
Highest quality product, containing corn flour and whole oat flour, for the production of bread with prolonged freshness and fragrance. Salt free.
Farropan
Mixture rich in flakes and whole wheat spelt flour. It allows you to obtain breads of all types and sizes with an amber crust and soft interior. Salt free.
Soya & Soya
Balanced flour blend containing soy flour and soy gritz. Salt free.
Segale
Balanced selection of flours of the highest quality, for the production of bread typical of the Northern European tradition. With a strong flavor and dark colour, it allows to produce baked products with excellent volumes. Salt free.
Gran Puglia
Mixture based on durum wheat semolina and natural yeast, it allows to produce breads typical of Southern Italy, with a golden crust and soft interior, with a characteristic taste and aroma. Salt free.
Patata Più
Balanced blend of flours with potato flakes. For soft breads, pizzas and focaccia with prolonged freshness. Salt free.
Pan Rustico
Semi-finished multi-grain product, rich in seeds and flakes. Characteristic taste, brings all the properties of the ingredients it brings suitable for breads of all sizes.
Mille Fibre
Balanced selection of cereals, rich in dietary fiber: suitable for the production of bread, focaccia, breadsticks, crackers, biscuits, dark colour and intense flavour. Salt free.
5 Cereali
Blend of only whole cereal flours. It finds application in all processes. Delicate flavour and rich in fiber. Salt free.
Cereal Crok 50%
Delicate and fragrant taste for the production of crackers, crispy pizzas, snacks and breads with high cereal content. Salt free.
Pan di Semi 50%
Concentrate of seeds and cereals based on remilled durum wheat semolina. It allows to obtain high quality baked products with incomparable flavor and aroma. Salt free.
Pane Mais
Flour mixture of flour with the unmistakable taste of corn. It allows to obtain a bread with golden crust of undisputed quality. Salt free.
Softy
Very high quality product for the production of soft breads, hamburger buns, gastronomic panettone, sandwich bread, American-style bread. Salt free.
Gran Crek
Delicate and fragrant taste for the production of crackers, crispy pizzas, snacks. Salt free.
Pizza Più 10%
10% natural yeast core for the production of pizza and focaccia bases. It allows to obtain products with great softness and prolonged freshness. Suitable for direct productions, in firm leavening, or for pre-baked bases.