The Golden Swallow:

The osmophilic yeast ideal for sweet doughs.

Natural clean label product.

Fresh Blue Yeast Swallow: 

Maximum fermentation capacity until it expires!
Provides stability ideal for all baked goods. It has been produced for 170 years!
One in three pastries in the world is made with fresh Blue Swallow yeast.
It has a long tradition of bakers who trust it for its stability and maximum performance.

Fresh baker's yeast Fortepan: 

Suitable for all baking methods.

FARM 100 (Improver for country-style pastries): 

Natural improver with yellow rhizome powder for all country-style pastries, it gives a natural golden color to your pastries, crispy thin crust, wonderful crumb texture, good swelling and high water absorption.

ZEYS 100 (Improver for general purpose baked goods): 

Almond Crumbs Natural Cracked Feta Slices for Sweets
Greek almond crumbed feta Cracked Natural Thessaly (Volos Canals) for sweets, packed in one kilo, two, three and five kilo packages.

Magimix: 

The magimix auxiliary materials make their appearance in the world of baking in 1976, constituting a second activity of Lesaffre which, together with the yeast sector, comes to complement and provide solutions to the daily life of artisans and industrial bakers.
Comprised of a wide range of products and divided into categories according to their action and functionality, the various magimix products respond to the needs and expectations of professionals in the sector, offering stability and confidence in the production stages while simultaneously optimizing the shape and appearance of the final products.

IBIS: 

IBIS auxiliaries compose a proposal of ingredients creating a second range of products that provides solutions to the daily life of bakery professionals. Thanks to their functionality, they respond to the needs of bakers, meeting their expectations and ensuring reliable results.

Relax: 

Also providing a solution in the field of flexible dough, Lesaffre offers another set of ingredients that facilitate shaping by giving the dough extensibility

LUX: 

All-purpose bakery improver, new generation, concentrated, with enzymes

SOFT R: 

Improver for soft buns such as hamburgers, semitites and toasts

BAKING POWDER: 

Chemical leavening agent for confectionery applications

DONUTS ICING MIX: 

Sweet decorating powder of white color and special aroma for decorating products that need cooling. Ideal powder for decorating mille feuilles, Black Forest, Donuts, Tarts, Eclair etc. It does not get damp in the refrigerator and freezer

METSOVITIC 20% ΜΙΧ: 

20% concentrate for the production of traditional Metsovitiko Bread

MIXTURE BAKERY STICK: 

Mixture ideal for sticking seeds, nuts, sesame, etc. in baked goods

BRIOCHE 100% ΜΙΧ: 

Mixture for the production of brioche

DISGRACING 100% ΜΙΧ: 

Mixture for the production of traditional Agrafio Bread

ΕΑΖΥ CΙΑΡΑTTΑ 5% ΜΙΧ: 

Concentrate 5% for the production of Ciapatta bread

VILLAGE BREAD WITH SOURDEED ΜΙΧ: 

Mixture for the production of traditional village sourdough bread

WHOLE BREAD WITH SOURDEED ΜΙΧ: 

Mixture for the production of wholemeal bread with sourdough.

Multigrain 50% ΜΙΧ: 

50% concentrate for the production of bread with seeds

ROUND BREAD ROLL FROM THESSALONIKI ΜΙΧ: 

Mixture for the production of Thessaloniki pretzels.

FLAKES (6 FLAKES & SEEDS COCKTAIL): 

Mixture consisting of 6 different cereal seeds and flakes (oat flakes, barley flakes, wheat flakes, rye, sunflower and flaxseed), suitable for decorating baked goods such as multi-grain breads, croutons, etc.

SUGAR

SUGAR POWDER: 

Icing is used to make icing, but very often we see it as a quick medium for decorations and nice ways to serve.
It is one of the important ingredients of the buttercream that decorates cakes.

BROWN SUGAR: 

Brown granulated sugar in a 5 kg transparent container