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MIXES FOR PUFF PASTRY
Agent for the production of frozen croissants without proofing and with baking without defrosting (FTO technology) BL Croissant
An innovative solution for the production of frozen croissants without proofing and with further baking of semi-finished products without defrosting. Finished products have a spiral cellular structure inside, pleasant creamy flavor, thin crispy crust.
Mix for croissant production using FTO technology (baking without defrosting) Country Croissant
For the production of classic high-class croissants, including with the use of blast chilling and without further defrosting. Finished products have a spiral cellular structure inside, pleasant creamy flavor, thin crispy crust.
Agent for prolonging the freshness of puff pastry Freshplus
to prolong the organoleptic freshness and softness of yeast and yeastless puff pastry products. Significantly increases the consumer characteristics of the finished product.