Panadería

Bread improvers

Enzymatic improver

Characteristics Dosage (1 Kg of flour)
Naturpan

Improver without E numbers. Thin and crispy crust. Excellent flavour.

From 10 to 20 g See detail

Lecithin improver

Characteristics Dosage (1 Kg of flour)
LECINOP Range

The usual improver, it is also suitable for pastries.

According to product (from 4 to 10 g) See detail

Data improver

Characteristics Dosage (1 Kg of flour)
Lemipan Range

Excellent volume and good bloom.

According to product (from 4 to 10 g) See detail
Molpan Range

Excellent volume and very good bloom. Suitable for pre-baked bread and frozen pastries.

According to product (from 4 to 10 g) See detail

Frozen bread improvers

Frozen bread improvers

Characteristics Dosage (1 Kg of flour)
Optipan Range

DATA improver. Suitable for freezing and thawing.

Fom 5 to 10 g See detail

Improvers by specialty

For sliced bread

Characteristics Dosage (1 Kg of flour)
FrespanRrange

Powder mix for making bread and burger buns.

From 30 to 40 g See detail

For Croissants and Pastries

Characteristics Dosage (1 Kg of flour)
Mixcro

Improver for making croissants.

From 30 to 70 g See detail
Rapid Croissant

Improver for making direct prefermented pastries.

From 40 to 50 g See detail

For Pizza

Characteristics Dosage (1 Kg of flour)
Pizzamix Plus

Improver for making pizza doughs.

From 25 to 30 g See detail

For Tortillas

Characteristics Dosage (1 Kg of flour)
Tortilla Mix

Concentrated improver for making tortillas.

5 g See detail

Speciality Bread Mixes

Speciality Bread Mixes

Characteristics Dosage (1 Kg of flour)
Star Baguette 10%

Concentrated mix for making baguettes.

100 g See detail
Star Cereales 3%

It contains a balanced mixture of grains.

30 g See detail
Star Chapata 10%

Concentrated mix for making ciabatta bread.

100 g See detail
Ultipan Verde

50% mixture for making high-fibre bread.

1 Kg See detail