Rye yeast powder (non-active) for the production of bakery products. It improves the texture and volume of the final pastry.
Flour made from chickpeas for the production of bakery products.
Cooked oat flour used in bakery products.
50% concentrate for the preparation of German-type bread, enriched with a B vitamins ( Β1, Β2, Β3, Β5, Β6, Β9, Β12 ) and trace elements, calcium, potassium, phosphorus, and iron.
30% concentrate for the preparation of bread with flax seeds, source of Ω3 fatty acids > 0.3 gr