Pasticceria e panetteria

POLYGUM 280/280 is a gum using in all industries for quality improvement.

POLYGUM CAROB PRO-TN is obtained from the ground germ from the seeds of Ceratonia siliqua. POLYGUM CAROB PRO-TN has a naturally high proportion of vegetable protein. Proteins from carob germ flour have similar properties to gluten (elasticity and viscosity). Polygum Carob Pro-TN can therefore be used in gluten- or wheat-free products as a partial substitute for gluten-free flour.

POLYGUM 440/250 is a gum using in all industries for quality improvement.

POLYGUM 14/1-125 is a gum, white powder. POLYGUM 14/1-125 is using for ice cream, meat products, frozen products.