Frozen Dough 

Restores the frozen product with properties equivalent to a freshly baked product. Suitable also for rich dough and can be used in both raw frozen products and semi-finished products. FDI also gives more volume to frozen products.

Multi Fresh ++

Ultimate freshness and softness during the wheat products whole shelf life. MFI ++ also increases the product’s volume. 

Oat Power

OPI improver gives freshness and volume for oat bread.


Special improver for coffee bread baking. Increases products volume and fresh keeping properties.

Volume Fresh ++

Enzyme combination especially for toast bread baking. Increases products fresh keeping, machineability and volume.


Bread improver for wheat and mixed breads. Suitable for coffee bread baking as well. Mixture improves dough’s baking properties and mechanical processability. Also increases breads volume.