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Showing 1–9 of 61 results

  • Red Lentils Flour

    Flour made from the seeds of the Lens Culinaris plant.

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  • Citric Acid

    An antioxidant agent which enhances dough cohension, strength and consistency. It is a weak organic acid that has antioxidant properties. It is mainly used as an acidity regulator and as an odor/flavor enhancer. It is also used as a preservative in fruit,bakery,vegetable products etc, thus, preventing the spoilage of food products caused by enzymatic reactions. It also prevents some kinds of fresh-cut produce, like sliced apples,from turning brown. Finally, it helps in making the texture of foods such as jam, dough,cheese and creams more consistent and thicker.

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  • Carbon Black

    Black food colouring used in confectionery products,icing baked goods and ice cream. Vegetable carbon.

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  • Beetroot Extract

    Concentrated beetroot extract.

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  • Back Glaze

    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.

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  • Black Cumin Seeds

    Black cumin seeds

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  • Anise Seeds

    Anise seeds

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  • Ground Anise Seeds

    Ground anise seeds

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  • Ground Cinammon

    Ground cinammon

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