Other products
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 |