ItalianoAdjuvants
Natural Top
FRESHNESS ADJUVANT
Top-quality bread adjuvant without emulsifiers, reaping the benefits of an enzyme complex that prolongs bread freshness. Mimics the effects of improving agents that use emulsifiers.
Percentage: 1 %
Vecchia Maniera
ADJUVANT WITH NATURAL YEAST
Adjuvant without emulsifiers, using dehydrated natural yeast. No ingredient to declare on finished product labels.
Percentage: 1 – 2 %
Bipan
ADJUVANT WITH MALT
Adjuvant with malted wheat flour. Suitable for all bread types. Quality and value for money.
Percentage: 1 – 1,5 %
Trio
ADJUVANT WITH MALT
Adjuvant with malted cereal flour. Ideal for baking small bread items, with a thin, golden crust.
Percentage: 1 – 1,3 %
Naturalis
UNIVERSAL ADJUVANT
Adjuvant for bread making. Especially suitable for use with sourdough and Italian biga.
Percentage: 1 %
Natural
UNIVERSAL ADJUVANT
For all types of processing, improving dough elasticity and strength.
Percentage: 1 – 1,3 %
Extendo
EXTENSIBILITY ENHANCER
Natural adjuvant using enzymes and deactivated yeast, making dough more extensible and relaxed. Ideal for all bakery products.
Percentage: 1 – 2 %
Super Soffio
ADJUVANT FOR PUFFED BREAD
Specific adjuvant for production of Italian-style puffed rolls like rosette, michette and tartarughe. Ensures excellent product development, making the dough perfectly elastic.
Percentage: 0,5 %
Unipan
UNIVERSAL ADJUVANT
Adjuvant for all types of bread. Quality and value for money.
Percentage: 1 – 1,5 %
Bread Improvers
Triplus
BREAD IMPROVER
Improver for all applications, offering excellent volume and prolonged freshness.
Percentage: 1 – 1,2 %
Lecimax
SPECIFIC IMPROVER FOR RETARDER PROVERS IN LEAVENING STOP CABINETS
Sunflower lecithin-based improver for use in leavening stop cabinets, conceived specifically for large loaves. Ideal with natural yeasts and starter dough.
Percentage: 1 – 2 %
Leciplus
IMPROVER FOR RETARDER PROVERS IN LEAVENING STOP CABINETS
Soy and sunflower lecithin-based improver for use in leavening stop cabinets, suitable for all bread types.
Percentage: 1 – 1,5 %
Maxipan
BREAD IMPROVER
Recommended for baking bread with or without fat content. Quality and value for money.
Percentage: 1 – 1,5 %
Tollermax
IMPROVER FOR RETARDER PROVERS IN LEAVENING STOP CABINETS
Improver conceived specifically for use in leavening stop cabinets when producing leavened dough. Prevents crust surface blistering even with lengthy processing (72 hours).
Percentage: 1%
Natural yeast powder
Activ
ACTIVE NATURAL YEAST POWDER
Made by natural fermentation of wheat and rye, retaining all the fermentation actions and aromatic properties of authentic natural yeast. Avoids use of baker’s yeast.
Percentage: 4 %
Actiplus
ACTIVE NATURAL YEAST POWDER
Made by natural fermentation of wheat. Avoids use of baker’s yeast.
Percentage: 4 %
Madre Fresh
NATURAL YEAST POWDER
A base of natural yeast combined with an enzymatic complex that prolongs bread freshness and also gives typical flavour and fragrance. Avoids use of biga and starter dough.
Percentage: 3 – 5 %
Madre Plus
NATURAL YEAST POWDER
Deactivated natural wheat yeast that gives the flavour and fragrance typical of long fermentation. Avoids use of biga and starter dough.
Percentage: 3 – 5 %
Mixes
5 Cereali
BREAD MIX WITH FIVE CEREALS
Mix with five cereals for making special bread. Contains wheat, rye, barley, oats and spelt, enriched with wheat flakes, flax, sunflower and millet seeds.
Percentage: 100 %
7 Cereali
BREAD MIX WITH SEVEN CEREALS
Mix with natural yeast powder, for making bread with seven cereals. Contains wheat, rye, barley, oats, spelt, rice, and corn, enriched with wheat flakes, toasted oat flakes, flax, sesame and millet seeds.
Percentage: 100 %
7 Cereali 50
BREAD CONCENTRATED MIX WITH SEVEN CEREALS
Concentrated mix with natural yeast powder for making bread with seven cereals. Contains wheat, rye, barley, oats, spelt, rice, and corn, enriched with wheat flakes, toasted oat flakes, flax, sesame and millet seeds.
Percentage: 50 %
Pan Cereali Rustico
MULTI-CEREAL BREAD MIX
Dark bread mix, rich in rye, barley and oat flour, and sunflower, sesame and flax seeds. Contains iodized salt.
Percentage: 100 %
Pane Nero ai 7 Cereali
DARK BREAD MIX WITH SEVEN CEREALS
Dark bread mix containing seven types of cereal flours: wheat, rye, barley, spelt, oats, corn, and rice, enriched with sunflower and sesame seeds. Contains iodized salt.
Percentage: 100 %
Multigrani 50
CONCENTRATED MIX FOR MULTI-CEREAL BREAD
Concentrated mix for making multi-cereal bread containing five cereals (wheat, oats, rye, barley, spelt) and five seeds (sunflower, sesame, flax, poppy, millet). A full-flavour profile with no lack of nutritional properties. Contains iodized salt.
Percentage: 50 %
Pan Antico
BREAD MIX WITH FIBRE AND TOASTED WHEAT GERM
Rich mix containing fibre, vitamins and minerals. Ideal for large loaves.
Percentage: 100 %
Integrale 30
CONCENTRATED MIX FOR FIBRE-RICH PRODUCTS
Concentrated mix containing wheat bran and toasted bran, ideal for a tasty wholemeal bread with excellent volume. Suitable for all bakery products.
Percentage: 30 %
Pan Patata
BREAD MIX WITH POTATOES
Mix containing natural yeast. The bread will have a distinctive golden crust and soft crumb.
Percentage: 100 %
Pane Arabo
PITA-STYLE BREAD MIX
An original ancient recipe for a mix that retains lightness, is easy to digest, and ensures excellent volume during baking.
Percentage: 100 %
Arabo all’Avena
PITA-STYLE BREAD MIX WITH OATS
The same features as typical pita bread with the addition of oat flakes and oat flour, for better flavour and grainier texture.
Percentage: 100 %
Pan Segale
RYE BREAD MIX
Whole rye flour mix with natural deactivated rye yeast. Perfect for making typical rye bread with high fibre content and excellent volume.
Percentage: 100 %
Pan Farro
SPELT BREAD MIX
Spelt bread mix contains whole spelt flour and split spelt grains.
Percentage: 100%
Pan Avena
CONCENTRATED OAT BREAD MIX
Mix for making oat bread and other oat bakery products, containing oat flour and toasted oat flakes.
Percentage: 100 %
Pan Soia
SOY BREAD MIX
Mix for making soy bread, with soy flour and toasted non-GMO soy grain. Perfect for tasty bread with excellent protein balance.
Percentage: 100 %
Nucleo Soia 30
SOY BREAD CONCENTRATED MIX
Concentrated mix for making soy bakery items, with soy flour and toasted non-GMO soy grain.
Percentage: 30 %
Saraceno
BUCKWHEAT BREAD MIX
Mix for making bread with high nutritional value, using whole buckwheat flour.
Percentage: 100 %
Mais Pan
SPECIAL CORN BREAD MIX
Mix for making corn bread, rich in corn flour and extruded corn.
Percentage: 100 %
Pan Sole
SPECIAL CORN BREAD MIX WITH SUNFLOWER SEEDS
Mix for making corn bread and other corn-based bakery products. Rich in corn flour and grains, and sunflower seeds.
Percentage: 100 %
Pan Zucca
PUMPKIN BREAD MIX
Mix for making pumpkin bread and other pumpkin-based bakery products. Mix with pumpkin seeds and dehydrated pumpkin pulp, enriched with rye flour, spelt and oat flakes, sunflower and flax seeds.
Percentage: 100 %
Mix Canapa
MIX WITH HEMP
Mix rich in hemp flour and toasted hemp seeds, for all bakery products.
Percentage: 100 %
Farro e Canapa
SPELT AND HEMP BREAD MIX
Mix containing whole spelt flour, hemp flour and toasted hemp seeds. Ideal for bread, rolls and breadsticks.
Percentage: 100 %
Pan Benessere
BREAD MIX RICH IN OMEGA 3
Mix containing whole wheat flour for bread and other bakery products, rich in Omega 3 (flaxseed origin) and enriched with quinoa and sunflower seeds.
Percentage: 100 %
Baguette
BAGUETTE MIX
Mix for making typical French baguette. Develops well, producing a fine, crispy crust, and excellent crumb structure.
Percentage: 100 %
Ciabatta
CIABATTA MIX
A premix conceived specifically to make ciabatta with a fine, crispy crust, soft crumb, and large air holes.
Percentage: 100%
Pugliese
DURUM WHEAT BREAD MIX
Mix for making typical Puglia-style bread using re-milled durum wheat semolina and natural durum wheat yeast.
Percentage: 100 %
Pan Hamburger
SOFT BUN MIX
Premix ideal for hamburger and hot dog rolls, and soft bread in general.
Percentage: 100 %
Snack Salato
CONCENTRATED MIX FOR SOFT BREAD
Concentrated mix for making savoury snacks with long-lasting freshness and softness. For all types of soft bread, sliced loaves, sandwich bread, brioche bread, mini pizzas, focaccia, and finger food.
Percentage: 50 %
Snack Dolce
CONCENTRATED MIX FOR SWEET SNACKS
Concentrated mix for making sweet snacks with long-lasting freshness and softness. Idea for brioches, maritozzo buns, croissants, and other leavened dough items.
Percentage: 50 %
Buns 20
CONCENTRATED MIX FOR SOFT BREAD
Concentrated mix for hamburger and hot dog rolls, sandwich bread, sliced bread. Guarantees long-lasting freshness and shelf life. Specific for packaged bakery products.
Percentage: 20 %
Crackers
CRACKER AND BREADSTICK MIX
Specific mix for making crispy golden crackers and breadsticks.
Percentage: 100 %
Focaccia Pugliese
MIX FOR PUGLIA-STYLE FOCACCIA
Mix containing natural dried yeast for making tasty, fluffy Puglia-style focaccia.
Percentage: 100 %
Taralli ai Multicereali 50
CONCENTRATED MIX FOR PUGLIA-STYLE MULTI-CEREAL TARALLO
Concentrated mix with six cereals (wheat, oats, rye, spelt, barley, millet) enriched with wheat and oat flakes, and sesame, flax and poppy seeds, with wheat germ.
Percentage: 50 %