CARIF VIENNESE IMPROVERS AND MIXES RANGE

WIDE RANGE OF APPLICATIONS

- Puffed pastry: croissant, pain au chocolat
- Pastry: Brioche, viennese, milk bread, buns
- Fried dough: doughnut

AN EXPERTISE ON YOUR PROCESSES..
- Direct
- Frozen
- Part baked
- Ready to bake
- Long shelf life

.. AND ON DOUGH AND FINISHED PRODUCT CHARACTERISTICS
- Softness, melting, resilience
- Dough rheology
- Regularity and product aspect
- Taste
- Crust
- Staling
- Microbiological quality