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    Home Data-Bak Improvers for bakery industry

    Improvers for bakery industry

    Specifications More Products Recommended Products

    Product description

    ENZIBAK -  Improver for standard enzyme-based products without emulsifiers (clean label).
    Ensures stable product volume and easy machine processing.
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    Company information

    Specifications

    Categories Proteins, Enzymes, Amino AcidsEnzymes

    Cereals & Grains, PulsesCereals & GrainsWheat

    Physical FormatsConcentrated

    Dosage FormatsPowders
    Sales markets Western Europe | Eastern Europe
    Supplied from Croatia
    Certifications Other Certifications

    More products from Data-Bak

    Beer concentrate

    Beer concentrate

    Beer concentrate -  for the production of pastries and baguettes, for enhancing the flavor and scent of bread, and for decorating all types of bakery products.Thermally processed whole barley grains, with a distinctive aroma, scent, and flavor.
    Can be used for making pastries and baguettes,...

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    Elite mais

    Elite mais

    Elite mais -  Thermally processed corn grits from a special hard variety of corn.Used for making corn bakery products and as decoration on bakery items. Can be used in making pastries, bread, and as an addition to other bakery and pastry products. Easy to use without prior corn prepara...

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    Extruded cereals for bakery industry

    Extruded cereals for bakery industry

    Benefits of Extruded Cereals vs. Flours in Bakery and Confectionery 1. Starch Functionality • Pregelatinized starch: absorbs and binds water even in cold conditions. • Higher water absorption: gives higher yield and a softer, moister crumb. • Slower staling: longer shelf life and freshness. •...

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    ST BIGEN

    ST BIGEN

    ST BIGEN -  Improver for bakery products such as flatbread and baguettes with a distinctive aroma, flavor and aroma. Improver for baguettes, ciabattas, pastries, and other products with an airy, porous structure. Suitable for short and long processes.
    An improver based on dry sourdough...

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