A taste of plump shrimp, garlic and basil that makes a vivid impression
A healthier taste by baking over a direct fire over 500 degrees Celsius !
After 24 hours of low-temperature fermentation, a breathable, soft-textured dough spread by hand!
Cheese full of flavor with 100% natural mozzarella made from the highest quality raw milk!
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Pizza filled with corn, mozzarella, and cheddar cheese in a savory condensed milk cream sauce
A healthier taste by baking over a direct fire over 500 degrees Celsius !
After 24 hours of low-temperature fermentation, a breathable, soft-textured dough spread by hand!
Cheese full of flavor with 100% natural mozzarella made from the highest quality raw milk!
Our bakery and pastry assortment represents the Swiss expertise in creating world class bakery and pastry products. Discover and enjoy our growing portfolio of delicacies like pastry cuts, cakes, catering mini pastry, sweet snacks, tarts as well as breads, salty tartlets and puff pastry desserts. All products are 100 % produced in Switzerland from the finest natural ingredients. The result is the best possible premium quality and freshness proven in the softness of the doughs, the juiciness of the fruits and the fully developed aromatic flavors.
Bio-top soft has excellent fresh keeping properties, thereby prolonging crumb softness and elasticity during storage.
Benefits
The key benefits of using bio-top soft for fresh keeping are:
? significant reduction of stale returns and associated costs.
? maintained crumb softness: bio-top soft maintains crumb softness
? maintained crumb elasticity:bio-top soft preserves crumb elasticity resulting in improved mouth feel in stored bread.
? superior performance:bio-top soft provide superior performance in extending shelf life
? bio-top soft tool for quality differentiation and brand building for the bakery.
? reduced costs per unit at the bakery as a result of rationalized product and distribution efficiencies.Bio-top soft can be used in yeast-raised baking formulations with different flour qualities where crumb freshness is required
Increase of products size
Improving the crumb properties:
- fine porosity
- reduced crispness
- brighter color
For different dough processing methods and dough temperatures
Dosage: 0.015% (15 g per 100 kg flour) of the flour weight.
Application: put the necessary dose into the flour and then pour the improver with the water envisaged for kneading the dough so that the water scatters the improver in the entire flour.
This automatic biscuit sandwiching machine with two lines has been designed and manufactured by advanced technology and devices. All the parts of the production are made up of high quality stainless steel. The main electronic components are imported from abroad. Feature with advantages of reliable performance and easy operation. They are suitable for sandwiching cream, jam, chocolate and butter in various flavors between biscuits.
