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.
50% concentrate for the preparation of bread with CHIA (Salvia Hispanica) and sunflower seeds. Source of Ω3 fatty acids and fiber
Flour made from barley used for the preparation of 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.
Flour made from chickpeas for the production of bakery products.