Back 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.
Flour mixture for the production of bakery products without gluten.
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.
Buttermilk powder mixture for breading chicken or fish before frying.
Cooked carob flour used in bakery products.