Special gel-type product for decorating confectionery

• Protects the surface from drying and enhances visual effect

• Gives a beautiful, glossy finish to confectionery

• Preserves fruits, chocolate, and other decorations from drying or color change

• Prevents moisture migration and maintains shape

• Often contains fruit flavors to enhance overall taste

• Can be applied cold, no dilution required

Play a key role in confectionery, mainly used in cheesecakes and cakes

• Provides freshness and fluffiness to cheesecakes

• Improves product texture and helps maintain shape

• Extends shelf life

• Enhances water and fat binding, preventing separation

• Prevents fruits from sinking or rising to the surface

Pastry glaze / coating for confectionery products

• Used for coating baked products or incorporating into the product mass
• High-quality formulation ensures glaze stability on the surface
• Correct fat combination allows the glaze to melt quickly in the mouth, providing a soft and pleasant taste experience

Emulsifier complex for sponge cake preparation

• Supports aeration, increasing volume
• Used for various products: cakes, Swiss rolls, Madeira cakes, brownies, muffins
• Facilitates quick and even air distribution in the product
• Stabilizes the product and improves texture and layering
• Provides a soft and moist crumb

Enzyme complex for classic croissant production

• Increases product volume
• Supports lamination
• Improves dough stability at all stages (from lamination to baking)
• Extends shelf life
• Ideal for frozen laminated dough production

Additive for sweet pastry production

• Increases volume
• Enhances product stability in high inhibitor conditions (e.g., sugar and fat)
• Ensures soft, thin, golden, and uniform crust
• Improves dough stability during fermentation

Universal mix for donut preparation

• Balanced formula improves dough elasticity and simplifies handling, by hand or machine
• Provides a fluffy structure for an extended period
• Contains flavor elements that give donuts a distinctive taste and aroma immediately after baking

Balanced mixes at 10%, 20%, and 30% the optimal solution for muffins and cakes

• Provides the characteristic soft, moist, and flavorful texture of muffins
• Supports volume increase
• Simplifies the technological process
• Ensures long-lasting freshness of finished products

Additive developed for Pasca and Panettone production, successfully used in leading bakeries

• Increases dough stability, essential for the leavening of “heavy” Pasca dough
• Maintains product moisture over a long period
• Supports volume increase during baking

Mix developed for cheesecake production

• Simplifies the technological process
• Maintains stability and shape during slicing
• Retains taste and structure after freezing and defrosting
• Balanced flavor and consistent quality