ANTIFILANTE
Antibacterial
It prevents and contrasts the phenomenon of "ropey bread" without altering the taste of the finished product.
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Complementary Products
Technology in Baking
Technical products such as anti-mold and anti-bacterial, specifically formulated to achieve guaranteed results while respecting the taste and quality of finished products.
ANTIMUFFA
Baking Mold Inhibitor
Prevents and blocks the development of microbiological alterations. Suitable for all bakery products.
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MALTO PLUS
Wheat Malt Flour
It ensures the typical flavor and aroma of malt and a fine, shiny, golden crust.
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EXTRA MALT
Mix With Barley Malt Extract.
Mix with barley malt extract based on malted wheat flour
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