Emulsifier in liquid form which improves the dough elasticity,prolongs freshness, reduces the absorption of oil in the pan, as well as faciliates the detachment of baked goods from their utensils.
Semolina from organic durum wheat
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.
100% rye flour (type 1150) used for the production of bakery products.