Velvet
Bread improver, Emulsifier, Enzymes, Softness, Stability, Volume
Velvet is a versatile bread enhancer suitable for all kinds of bread applications. Suitable for production in warm climates.
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16 results
Ovalett
Alpha-gel emulsifier, Cake gel, Soft cakes, Stability, Volume
Ovalett is a low-dosage alpha-gel emulsifier, adapted for baking of products that use baking powder.
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Lecimax 2000
Bread improver, Softness, Stability, Volume
Lecimax 2000 is a classic powder-based bread improver, providing volume and stability in all kinds of yeast bread.
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Lecifri-E
Bread improver, Enzymes, Stability, Volume
Lecifree-E is a bread improver for baking without emulsifiers which gives the end product a cleaner index.
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Lecicool
Bread improver, Stability, Volume
Lecicool is a bread improver for products which are to be stored in a fridge or freezer.
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Glutenal
Cake improver, Softness, Stability
Glutenal is a stabiliser primarily designed for the production of Swiss rolls.
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Driv
Bread improver, Emulsifier, Softness, Stability
Driv is a premium bread emulsifier in paste form that promotes softness and makes the dough easy to work with.
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Dorothy
Cake improver, Freshness, Soft cakes, Softness, Stability
Dorothy is a cake improver and an emulsion which maintains the softness and freshness in soft cakes during storage.
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Bakesoft PF
Bread improver, Emulsifier, Softness, Stability
Bakesoft PF is a palm-free bread emulsifier in paste form that gives softness and makes the dough easy to handle.
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Aroplus
Alpha-gel emulsifier, Cake gel, Freshness, Soft cakes, Softness, Stability, Volume
Aroplus is a range of particularly tolerant alpha-gel emulsifiers for the production of soft cakes using low-protein flour.
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Arofrost
Bread, Bread improver, Stability, Volume
Arofrost is a bread improver developed for doughs that are to be refrigerated or frozen for later baking.
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Coba
Alpha-gel emulsifier, Cake gel, Stability
Coba is an alpha-gel emulsifier that gives biscuits and cookies a tender eating structure.
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