Adjuvants

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Bread plays a fundamental role in Mediterranean traditions, and is a primary element of nutrition, to the point that the word itself may be used as a synonym for food or nourishment.

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

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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

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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

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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 %