Linea Verde is the range of mixes which meet the needs of consumers who are focused on “well-being”. In fact, all the products contain sourdough and are free from emulsifiers. A real trump card for bakers to add value to their range with high-quality ‘clean label’ baked goods.

Brochure
SPECIFICATIONS
Advantages
  • In line with new consumer trends
Features
  • ‘Clean label’, no emulsifiers
  • With wheat sourdough
Product:
Features:
Uses:
PRIMITIVO
Grade “2” flour, wheat-germ sourdough, extruded corn, flax and sunflower seeds
  KURCUCHÍA
Turmeric, chia seeds and sunflower seeds
  CEREALNERO
6 grains, 4 seeds and malted barley flour
  CEREALBIANCO
5 grains, 4 seeds and rye soughdough
SOYA
14% toasted soy grits, with sourdough.
CEREALTOP CHIARO
Buckwheat grits, sesame seeds
Toppings
CEREALTOP SCURO
Golden flax seeds, millet seeds, blue poppy seeds
Toppings


A range of products developed to meet the needs of bakers. A range which, with just a few products, covers the majority of a baker’s daily requirements: traditional bread, soft bread, pizza and focaccia.

TECHNICAL DETAILS AND PACKAGING Brochure
SPECIFICATIONS
Advantages
  • Efficient management: no waste, no stock, products that are always fresh
  • Easy to work with, good tolerance and rise
  • Guaranteed, high-quality result
Features
  • Free from hydrogenated fats
Product
Features
Uses
  ANTIQUUM
Wheat sourdough, rye soughdough, malted barley flour
Long-rise breads
ARABO ALL'AVENA
With 12% oat flakes, with sourdough, without emulsifiers.
Arabic bread
PIC NIC
free from emulsifiers, with plant-based fats
Soft breads, seasoned breads
  TRADIZIONALE
with sourdough, no emulsifiers
Traditional Italian breads
PAN SOAVE 50
50% concentrated formula, with lard and whole milk.
Soft milk bread and buns.
PAN SOAVE
With whole milk, lard, and sourdough.
Soft milk bread and buns.


The cutting edge GLF clean label improvers combine naturalness with high performance. They meet the ever-increasing demand for ‘clean label’ products, guaranteeing optimum performance in the production stage and excellent results.

SPECIFICATIONS
Advantages
  • “Clean label”
  • Versatile
Product
Features
Uses
EXPLORER
Ensures performance as good as an improver with emulsifiers: high tolerance and speed in production, excellent rise on the finished product
For all bread types (Arabic bread, ciabatta, soft breads, bread sticks...)
PA.NA.MA.
Made with wheat sourdough and wheat germ sourdough. Guarantees traditional taste, golden color, lasting fragrance, and prolonged freshness, avoiding the use of pre-ferments and pre-doughs.
For traditional bread (rustic, tuscan, pugliese…).
POOL
Combines good performance with an excellent price
For all types of unseasoned bread
MALT
Malted wheat flour (U.P. ≤ 14,000), ensures excellent rise and golden colour
Bread, bread sticks, focaccia...
GLOBALMALT
Barley malt and corn extract (U.P. ≥ 4,500), ensures excellent rise and golden colour
Bread, bread sticks, focaccia...


Thanks to the highly innovative formulations, the GLF line of improvers is able to meet the different needs of modern bread making: high-level performance in the preparation stage, adaptability to various production processes, and a guaranteed end result.

SPECIFICATIONS
Advantages
  • Guaranteed results
  • Versatile
Product
Features
Uses
H.T.T.
Ideal for large-batch production, guarantees excellent performance in terms of hold, rise and workability
for all types of bread, even unseasoned
SPECIAL
Tolerance and volume, avoids the formation of bubbles on the crust, even for brief cycles of fermentation and freezing
for all types of bread, even unseasoned
FRIO
Specifically for medium/long-term freezing
For raw leavened pastry not yet fermented, both for pastry and bread making
HELP SFOGLIA SGL
Specifically for freezing
For puff pastry (to order)