These are a mixture for toasted bread, an improver for gluten reduction, and an improver for muffins. Products from TM “Vitapan” allow you to simplify and optimize processes, ensuring the stability and reproducibility of the result.
Meanwhile, we are developing a line of clean-label improvers, an improver for frozen semi-finished products, and an expanded line of grain mixtures. Larysa Shyshak, Head of the Baking Innovation Center, was one of the speakers at the event and told us how this area is developing at Enzym Group. We appreciate the opportunity to meet with partners and deepen cooperation with bakers' and millers' unions.
