Additional products

Baking

Due to their composition, our chemical leaveners are designed for multifunctional use in most baked pastries, such as sponge cake and ladyfingers, for slow baking of pound cakes and large cakes, and for quick baking of beaten dough and cookies.

Our range also includes sodium-free, phosphate-free, gluten-free, and low-ammonia-emission products. With appropriate formulations, faster or slower leavening can be achieved, suitable for every type of product.

We can develop highly customized formulations for special projects.

Galax

Galax is an exclusive line for preparing glazes with a light and crispy structure, ideal for traditional Italian baked goods such as panettone basso, colomba, and veneziane. Produced through the extrusion of precooked cereals from their respective origins and without any additives, they can also be used as structuring agents in cookie production, such as amaretto-type cookies.

Available in light and dark versions, their usage dosage varies depending on specific needs and applications:

Galax Chiaro is made from precooked rice only has cream color.

Scuro is made from rice and wheat has brown color.

Suitable for all types of specialty bakery products, our range of vegetable- and animal-based bread creams, enriched with sugars in a soft white paste, promotes optimal leavening while enhancing flavor, aroma, and overall freshness in both fresh and dry finished products.

We propose a variety of emulsified creams, differentiated by their composition and the presence or absence of dextrose and sugar, to meet diverse baking requirements with precision and quality.

Used in bread production, they are developed through a traditional processing method that enhances all types of baked goods, including bread, breadsticks, cookies, crackers, and focaccia. They improve the quality of leavening, aroma, flavor, color, crust crispness, and the uniform structure of the crumb.

Frumalto

Malted wheat flour, obtained with the classic method of wheat germination followed by low-temperature drying, preserves intact enzymatic activity.

Drymalt

Malt extracts in powder form, either enzymatically active or inactive, provide finished products with volume, color and crispiness.

To combat bread spoilage commonly caused by Bacillus mesentericus — responsible for the so-called ropey bread, particularly prevalent in warm and humid environments — our anti-rope solution is an effective antimicrobial. Indispensable for breadmaking, it is also suitable for various confectionery products.

It prevents rope formation in bread resulting from microbial contamination, without altering the taste of the finished product.