Otros productos

Softness maintainers

For fermented doughs

Characteristics Dosage (1 Kg of flour)
Leitepan CD Súper

It maintains freshness.

10 g See detail
Soft Croissant

Croissant dough softener.

From 0,5 to 1,5 g See detail

For Batters

Characteristics Dosage (1 Kg of flour)
Freshty Soft

Products made with Freshly Soft keep soft and juicy for longer.

From 10 to 20 g per dough 1 kg See detail
Longbis Range

Products made with Longbis remain soft and juicy for longer.

From 10 to 30 g See detail
Softbis

Sponge cake softener.

From 3 to 10 g See detail

Stabilisers-Emulsifiers

For Cakes and Muffins

Characteristics Dose
Emulpol

Powdered stabilizer for spongy doughs.

35 g every 1 kg dough See detail
Emulpol MC

Powdered stabilizer for cake and muffin doughs.

From 5-7 g every 1 kg dough See detail
Espemix

Modified starch mixture to provide a thicker texture to batters.

From 1-2% of the whole dough See detail

Egg substitutes

Characteristics Substitution of 1 L of egg
Eggyol BRD

Egg replacement for fermented doughs.

100 g Eggyol BRD, 88 g flour, 62 g sugar, 750 g water See detail
Eggyol Pla-2

Fat-free egg replacement with emulsifier for sponge cake doughs (Sponge cake layers).

340 g Eggyol Pla-2, 660 g water See detail
Eggyol S20

Formula for every kind of cup cakes.

100 g Eggyol S20, S30 O S40/2, 90 g flour, 60 g sugar, 750 g water See detail
Eggyol S30

Formula for every kind of cup cakes.

101 g Eggyol S20, S30 O S40/2, 90 g flour, 60 g sugar, 750 g water See detail
Eggyol S40/2

Designed to replace egg in spongy cup cakes.

102 g Eggyol S20, S30 O S40/2, 90 g flour, 60 g sugar, 750 g water See detail

Stabiliser for Cream

Characteristics Dose
Natbis

It keeps whipped cream thikness for longer

From 10 to 20 g every 1 L whipped cream. See detail

Baking powders

For Batters

Characteristics
Airpol

Intermediate-action baking powder.

See detail
Airpol AM

Intermediate-action baking powder.

See detail
Airpol FD

Double-action baking powder.

See detail
Airpol L2

Slow-action baking powder.

See detail
Airpol Plus

Fast-action baking powder.

See detail
Airpol R

Fast-action baking powder

See detail
Airpol Rápido

Fast-action baking powder.

See detail
Airpol SG

Intermediate-action baking powder.

See detail
Airpol V

Intermediate-action baking powder.

See detail

Preservatives-Acidulants

For fermented doughs

Characteristics Dosage (1 Kg of dough)
Conpan

Preservative powder for sliced bread.

From 3 to 5 g See detail
Conpan Complet CB

Preservative powder carefully designed for all kind of sliced bread and fermented doughs in general.

6 g See detail
Conpan Complex

Preservative powder for sliced bread and fermented doughs in general.

From 6 to 9 g See detail
Natur with D

Natural product based on plant extracts which helps preserve bread.

20 g every1 Kg flour See detail

For Batters

Characteristics Dosage (1 Kg of dough)
Acidpol L

Acidulant for sponge doughs in general. It does not affect the rest of ingredients in the recipe.

2 g See detail
Conpan Complet S

Powdered presevative carefully formulated for batters in general.

From 6 to 7 g See detail
LLC 1000

Sorbic acid based preservative.

3 g See detail
LLCA 200

Sodium propionate based preservative.

6 g See detail
Preservative R1100

Podered preservative for batters.

From 5 to 7,5 g See detail

Shine and gelatines

Shine and gelatines

Characteristics Dose
Instanbrill PD

Product for replacing the egg shine painted over the pastries.

100 g, 900 g water See detail
Instanbrill PD Plus

Product for replacing the egg shine painted over the pastries.

100 g, 900 g water See detail
Poligel

Gelling powder.

400 g /1 kg dry matter See detail

Flavourings

Flavourings

Characteristics Dosage (1 Kg of dough)
Apricot Essence

Apricot flavouring.

1,5-2,5 g See detail
Butter Essence E

Butter flavouring.

0,1-0,2 g See detail
Citrus Arom

Lemon flavouring, it does not change the product colour.

1 g See detail
Glicemul

Butter flavouring, it does not change the product colour.

1 g See detail
Lemon Essence E

Lemon flavouring.

1-1,5 g See detail
Orange Essence E

Orange flavouring.

0,5-1,5 g See detail
Strawberry Essence E

Strawberry flavouring.

1-1,2 g See detail
Vanilla Essence E

Vanilla flavouring.

0,2-0,5 g See detail
Vanirom

Vanilla flavouring, it does not change the product colour.

1 g See detail
Yogur Arom

Yogurt flavouring, it does not change the product colour.

1 g See detail

Complementary Products

To prepare a flan

Characteristics Dose
Flamix

Powdered formula for making a traditional flavoured flan quickly and easily.

200 g/1 L milk See detail

To prepare chocolate milkshakes

Characteristics Dose
Instancao

Powdered formula for making chocolate milkshakes.

200 g/1 L milk See detail

To prepare hot chocolate

Characteristics Dose
Chocobar

Powdered formula for making hot chocolate.

30 g / 1 milk glass (180 mlL) See detail