ingredients for industrial bread- pastry and cake making

Delicate leaf variety with a subtle buttery flavor...

Brioche (orange, rum, caramel) Cake (milky, orange, vanilla) Spice bread Panettone (brioche-like, buttery, orange, lemon) Rum biscuit (vanilla, carame...

Ready-to-use cake mixes for pastry making. Product: Cake mixes Origin: Turkey Form: Powder Packaging: 10 kg bags VARIETIES: sponge mix, ready cake mi...

La farine T65 est une farine de blé tendre, légèrement plus complète que les farines T45 et T55. Elle est obtenue par un tamisage moins poussé, ce qui...

Honey from the Centre region 50%, wheat and rye flour from Sologne (gluten), water, eggs, butter, raisins 5%, baking powder bicarbonate of soda, Guéra...

These are also similar to classic flatbreads, but enriched with eggs, milk, and various other ingredients. Following the teachings of our grandparents...

A complete range of small rolls with multiple flavors, designed for the catering industry. Discover the toppings: cereals, poppy seeds, nuts/hazelnuts...

In the world of baking, the use of improvers, concentrates, and pre-baked products plays a fundamental role in the quality of the final products. Thes...

A complete range of fresh products ready to bake for warm bread at the time of tasting.

Traditional oven. Typical Manchego products: madalenas, galletones, vinillos, and caridades. Limited artisanal production.

Many diverse finished products are involved with this technology. Our range of ingredients covers the extent of these needs. Croissants, chocolate cro...

At Tomega, you will find all the equipment and supplies necessary for cheese production and processing. In our range of equipment: pasteurizers, chee...

Do you want to adjust your flours to create breads and baguettes that comply with the regulations for Traditional French bread?

The fabrics used by industrial bakers have been developed in collaboration with the leading manufacturers of equipment in this sector. Other products...

The crushing and processing of powdered products.

From 250 KG, we can print white or brown baking parchment with your logo in spot color. This can be done in one or two colors. For more information, p...

Based in the heart of the Ardèche chestnut grove, Roger Descours and his subsidiary CONCEPT FRUITS have been cultivating a passion for chestnuts since...

Also known as a bread bag or custom bread pouch, the personalized bag is the number one medium for spreading your message within households!

The Sterka product family constitutes our core product range for artisan bakers and pastry chefs. This range is ideal in terms of value for money, all...

{"BACKENZYME":{"Amylases":"EC 3.2.1.1","Protease":"EC 3.4.21.112","Cellulases":"EC 3.2.1.4","Glucose Oxidase":"","Transglutaminase":"","Lipoxygenase":...

Process Engineering. Detection of foreign objects, classification, and analysis of materials. Automation, Robotics, Machine Vision, Maintenance. DIGIT...

Dust extractors in explosion-proof design (Zone 22) are ideally suited for directly extracting airborne dust at the source, or at the production machi...

Becoming a partner of the Vielsalm Organic Cheese Factory is a guarantee of success, as well as a promise to distribute selective products that are un...

Courses for those who wish to become cheesemakers or for those who want to expand their knowledge of Italian cheese technology, particularly with raw ...

Pizza Dough - Breads and Tortillas...

T55 flour is a type of soft wheat flour, known for its versatility and wide range of culinary uses. It is slightly less fine than T45, giving it a sli...

Delicious fried pastries in refined variations...

Do you want to adapt your flours to create a multi-purpose flour for making specialty breads and/or pastries? Are you looking for an improver to balan...

Do you want to enhance the functional profile of your flours based on the rheological criteria of dough (extensibility, hydration, strength, stickines...

{"BAKING ENZYMES":{"Glucose oxidase":"","Amylases":"EC 3.2.1.1","Protease":"EC 3.4.21.112","Cellulases":"EC 3.2.1.4","Transglutaminase":"","Lipoxygena...