Supplementary Baking Products
Showing 19–27 of 35 results
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Full-Fat Milk Powder
see moreFull cream powder with 26% fat. It can replace fresh milk in all its uses, bakery,confectionery,croissanterie,biscuit making, pasta making and ice cream preparation. It has the same organoleptic and functional characteristics of fresh milk.
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Non-Fat Milk Powder
see more1.5% low fat powdered milk. It can replace fresh milk in all its uses, bakery,confectionery,croissantarie,biscuit making,pasta making and ice cream preparation. It has the same organoleptic and functional characteristics of fresh milk.
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Back Glaze
see moreBack glaze is the best alternative solution for glazing bakery products. It gives the dough a golden brown bright appearance. It can also fully replace the egg for glazing in fasting doughs.
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