Additional products

We offer different kinds of ready-mix suitable for use both pre/after baking and for freezing. In our application work we are able to develop formulations for special production requirements. The flavor, color, texture and stability of the cream ensures long, smooth and homogeneous appearance even after baking.

INSTANT COLD CUSTARD CREAM

Rapida can be made up just by adding cold water/milk and slowly mixing it with an open beater. The cream will be an ideal filling for croissants, krapfen, cakes, etc.

TRADITIONAL WARM CUSTARD CREAM

Goldcrem can be prepared by mixing it with water/milk and processing in a cream cooker. The resulting cream is ideal as cake topping, croissant filling, desserts, etc.

Suitable for luxury bakery products, our sweetened and flavored bread creams gives the bread very good color and flavor.

We propose different types of this kind of condiments with variable content of lard, with or without dextrose and sugar. They can be added directly to the dough at 4-6%.

Their composition is balances in order to obtain a wide range of behaviors in the oven. Slow cooking of large size cakes and fast baking for light biscuits and sponges.

Our malted flours, all with enzymatic diastasic activity have variable concentration levels

The Saca range of malt products come from a variety of grains, in order to obtain diverse organoleptic profiles and functionality. They are very versatile ingredients for bakery applications, bread, biscuits, puff pastry, pastry, etc...

The Italian traditional festivity cakes, like Panettone and Colomba, use to have a typical topping called ghiaccia made from sugar, egg albumen, almond flour and flavours. Galax is a range of flours from precooked extruded rice and wheat. They are used to give the right texture to such toppings and are equally used to improve the texture of “amaretti” type biscuits

Available in the Chiaro (light) and Scuro (dark) versions.

Against the bread fault commonly caused by Bacillus Mesentericus our anti-rope is an effective antimicrobial. Indispensable for bread making it is also suitable for various confectionery products.

It prevents rope formation in bread, consequent to microbial mesenteric contamination not altering the taste of the finished product.