Showing 7–12 of 18 results

Show sidebar

CROISSA THIN

This powder is used as an improver of a wide range of fermented products, especially croissants, strudels and frozen doughs, and by strengthening the effects of gluten, it guarantees a high quality baking product.

Maltitol

Complete study Maltitol here

Manitol

Full study of Mannitol here

OVALET THIN

Ovaltine improving emulsion is designed to increase shelf life with the combined effects of emulsifier and preservative liquid.

Powdered sorbitol

A full study of sorbitol powder here

SLE THIN

This healing liquid is designed to increase shelf life and inhibit the growth of all types of microorganisms, especially molds.