Technical solutions at the bakery

Fat substitute

Replaces fat in breads and cakes, depending on the level of fat in the formulation, maintaining the softness of the products in their shelf life

Egg substitute

Egg replacement in breads and pastry products, providing airiness, emulsifying capacity, structure, color and flavor

Bread polish

It replaces the egg in the bread varnishing process, providing golden color in the products, facilitating the adherence of seeds and contributing to the reduction of cross contamination in the processes

Multigrain mix

Contains oats, linseed, and sesame

Used to decorate and enrich bakery products