Asti Oleorezyny
Use Product Function
Cheese for bakeries and confectionaries ALGEL 216
CARRAGEL 218
Prevents the product form getting “floury” and “sandy”, prevents curd mass from melting during baking, increases the content of dry mass.
Bakery fruit fillings KONJEL 100
ALGEL series
PEKTOCEL series
Ensures the proper thermal-steady consistency, prevents the fruit mass from melting during baking.

Stabilising and thickening systems for bakery products

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Asti Oleorezyny
Asti Oleorezyny
Asti Oleorezyny
Asti Oleorezyny
Asti Oleorezyny