Products
- Pizza base
- Tortilla
- Wraps
- Pita
- Croissants
Anchor Solutions
- Fermaid SR Glutathione
- Croissant improver
- Pita Improver
- Pizza Improver
- BI Products
Products
- Ciabatta
- Pau
- Baguette
Anchor Solutions
- BI Products
Products
- Quick starter culture
- Starter culture
- Dry Sour
Anchor Solutions
B117 – L77
BI Products
Different frozen dough products require different ingredients and processes. Enzyme technology can assist with enhancing the overall quality, process as well as extending the shelf life. These solutions are tailor made
Anchor Solutions
- EN67 – Frozen Crispy
- EN68 – Frozen Soft
Use of Enzymes can improve crust colour, crumb texture, crumb moistness and softness. Enzymes can also improve the shape and the volume
Anchor Solutions
Single enzymes, specifically Amylases, Hemicellulases and Glucose-oxidases
Lallemand Floropan range
| Range | Category |
|---|---|
| Florapan arôme | Aromatic Yeast |
| Florapan intense | Starter Culture |
| Florapan direct | Devitalized Sourdough |
| Private label – all categories |
Extend the mould free shelf life, using a natural preservative
Anchor Solutions
- EN191 Bred-mate 1600
Product Development Capability and Technical assistance
Optimising Product formulations
Tailor made baking solutions for customised baking performance
Technical assistance with process optimisation
Assistance with Quality problem solving