PIP - Poboljšivači i smeše za pekarstvo - Novi Sad

Pob 2018

The use of additives "Pob 2017" improves the characteristics of the dough as well as the quality of the final product: improves the handling of the dough, improves the elasticity of the dough, strengthens the glue in the dough increases the loaf volume, enables a greater absorption of water.

Pob 500

Facilitates processing of the dough, improves the elasticity of dough, glue strengthens of dough increasing the volume of bread, but primarily affects the structure of protection, color

Adut

Facilitates processing of the dough, improves the elasticity of dough, glue strengthens of dough, increasing the volume of bread, allowing greater absorption of water, but primarily affects

Pop Digo Plus

Facilitates processing of the dough, improves the properties of dough, glue strengthens, increasing the volume of bread, allows greater absorption of water and up to 2% compared

Pob Digo

Facilitates processing of dough, improves the properties of dough, glue strengthens of dough, increasing the volume of bread, allows greater absorption of water and extends

Adut Plus

Adut Plus is standard dough improver for widespread use. Designed for use with high speed rotating mixers and spiral mixers. The use of additives Adut Plus improves the workability

Pob Turbo

Markedly enhances the adhesive of dough, provides a large tolerance in the process, facilitates the processing of dough, improves elasticity of dough, significantly increases

Pip Gluten

It is designed for making bread and pastry flour with low gluten content, while preparing a special kind of bread and pastries, as well as to improve the quality of dough to have

Pob Tajfun

Improves resilience and elasticity of dough, glue strengthens of dough increasing the volume of bread, allowing greater water absorption and prolong freshness and durability