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Bakery products
"back to basics" modular enhancer modules for customized quality control on bread, small good, pastries and other fermented luxury bakery goods.
Pastry improvers
Structure flexibiliser for flat- and volume-activators for high operating laminated doughs
Bread improvers
"back to basics" clarypan custom embeddable enhancer modules for standard-, retarded proofing- and frozen bread applications
Emulsifiers
Classical additif listed and natural emulsifiers as well as multi component concentrates
Enzymes
Pure and dilluted biocatalists and related cocktails for all cereal food applications based on wheat and rye
Leguminosae
Types of flour, protein concentrates, protein isolates, fiber and fat fractions from soy, peas, beans and lupins
Custom-made enhancers
Tailor-made combinations of various active ingredients clarypan whether or not to support material