Bakery, Pastry & Confectionary
VF 100 (POWDER)
Flour improver, ideal for bakery products containing yeast (i.e. bread, croissant, etc.)
Composition : WHEAT FLOUR - MALT FLOUR – LECITHIN - a AMYLASES – DEXTROSE - DATA ESTERS - ASCORBIC ACID
Dosage : 1% on flour

BIOPAN (POWDER)
Flour improver, ideal for bakery products containing yeast (i.e. bread, croissant, etc.)
Composition : WHEAT FLOUR – ENZYMES - CITRIC ACID - ASCORBIC ACID
Dosage : 0.2-0.4% on flour

EMULGAN (LIQUID)
Natural humectant, prolonging freshness in packed bakery products.
Composition : HIGH SUGARS - MALT EXTRACT - GLYCERINE
Dosage : 1.5% on dough
Packing : 25 kg

VELPRO (PASTE)
Hydrated mono-diglycerides (20% or 25% active ingredient)
Composition : WATER - E 471 - E 477 – GLYCERIN – SALT - CITRIC ACID –
E 202-E 282
Dosage : 3-6% on dough

BÉCHAMEL (POWDER)
Ideal product for the production of a tasty and viscous béchamel. It is suitable for filling bakery products. It hydrates with three parts of cold water.
Composition : MODIFIED STARCH - MILK PROTEINS - VEGETABLE FAT – SALT – SPICES - XANTHAN GUM-GUAR GUM-MSG
Dosage : 1 part béchamel : 3 parts water

SAUCE MIX (POWDER)
Ideal product for the production of tomato sauce, suitable for pizza and catering.
Composition : TOMATO POWDER - MODIFIED STARCH - VEGETABLE FAT – SUGAR - DEHYDRATED VEGETABLES – SALT - XANTHAN GUM - GUAR GUM -
SPICES - MSG
Dosage : 1 part sauce mix : 6 parts water

CAKE PRO (POWDER)
Dough improver for the production of cakes and sponges.
Composition : WHEAT FLOUR - SKIMMED MILK POWDER - E 472 b - E 471 - E 477 - BAKING POWDER
Dosage : different recipes depending on the final product (cakes, sponges, etc.)

APPLE PIE FILLING (POWDER)
Blend of sweet béchamel and dried apple dices. Ideal product for the quick preparation of
apple pie filling. You add only cold water.
Composition : DRIED APPLE DICES – SUGAR - MODIFIED STARCH -MALIC ACID-CINNAMON – APPLE NATURAL FLAVOUR - XANTHAN GUM - GUAR GUM
Dosage : 1 part apple pie filling : 3 parts water

CRÈME LO (POWDER)
Ideal product for the quick preparation of a light crème patisserie. It can be blended with fruit puree, milk cream or vegetable cream. You add only cold water.
Composition : SUGAR - CORN STARCH SYRUP SOLIDS - MODIFIED STARCH - SKIMMED MILK POWDER - VEGETABLE FAT - E 471 - XANTHAN GUM - VANILLA FLAVOUR
Dosage : 1 part crème lo : 2 parts water

BAKING POWDER (POWDER)
Excellent quality of baking powder.
Composition: E 450a - E 450i - E 500 - WHEAT STARCH
Dosage : 0.8-1.5% on dough

RILAC 26 (POWDER)
Whole milk powder substitute, containing 26% vegetable fat, with a pleasant butter taste.
When used in bakery and confectionary, it is more economical than the whole milk powder.
Composition: VEGETABLE FAT - MILK PROTEINS - BUTTER NATURAL FLAVOUR
Dosage: same as whole milk powder.

NOLLI (POWDER)
Skimmed milk powder substitute with typical milk powder taste.
When used in bakery and confectionary, it is more economical than the skimmed milk powder.
Composition: MILK PROTEINS
Dosage: same as skimmed milk powder.

RELAX 10 (POWDER)
Flour and dough improver for the relaxation of the dough. It gives excellent mechanical
properties to the dough.
Composition: WHEAT FLOUR - L CYSTEINE - CALCIUM CARBONATE
Dosage: depending on the legislation

VANILLIN

FLAVOURS


PRESERVATIVES
POTASSIUM SORBATE - SODIUM BENZOATE

EGG PRODUCTS
WHOLE EGG – EGG YOLK – ALBUMIN
We can supply excellent quality egg products, either in powder or liquid, deep frozen or not. The liquid and/or deep frozen products are produced in our factory, which is
HACCP certified and we can guarantee the constant quality of our products.

WHOLE EGG POWDER BLEND (it is a whole egg powder substitute)

YOLK POWDER BLEND (it is an egg yolk powder substitute)

WHOLE EGG DEEP FROZEN

YOLK DEEP FROZEN

ALBUMIN DEEP FROZEN
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