In this section you will find the perfect adjuvants in the preparation of breads of all types of hydration and different flours, with dry or steam cooking, capable of improving hydration, structure, the humidity or crunchiness of our preparations.

Likewise, you will find in the list those ingredients of value, for making pieces of pastries of different formats, being able to use different fats, with and without sugar, with and without gluten, vegan or not.

Breads of all types of hydration, different flours, dry cooking and steaming. Pastries with different fats and formats (croissant, ensaïmada,…), with and without sugar, with and without gluten.