Flour, baking mixes and Product ingredients for profesional catalogue bakers and pastry chefs
www.loulimills.gr Our History Our History 1782 Zois Loulis constructs a water mill in Aetorahi, Ioannina. 1999 Our KYLINDROMYLOS LOULIS S.A. acquires Saint George Mills S.A During the Turkish retreat in 1912, the Loulis’ family company through Athens Stock Exchange, which it later absorbs. property in Epirus is destroyed The new unified company becomes the largest milling company History and the Mill is burned down in the Balkans. completely.
1898 2001 Brothers Christos, Konstantinos, and Nikos Loulis, descendants The name of the company changes from KYLINDROMYLOS LOULIS S.A. of Zois Loulis, settle in liberated Volos. Following that, they lease to “LOULIS MILLS S.A.”. The new mill including port-side facilities in Xydis steam mill and start their own business. Sourpi Magnesia is completed, with a milling capacity of 1.500 tons/ 24 hours.
1914 1999-2007 The success and the vision of industrialization and evolution, leads to The company expands in the Balkans by operating 7 mills in 4 countries the foundation of a new factory and the establishment of the company (Albania, Romania, Bulgaria, Greece). In 2007 the company sells its foreign ‘Kylindromylos Loulis-N. Hadjinikou & Co’. It evolves to the largest mill subsidiaries and focuses on production in Greece. in Thessaly, producing 75 tons in 24 hours. In 1924, Loulis brothers acquire the full ownership of the company turning it into an S.A., under the name of KYLINDROMYLOS LOULIS S.A.
1928 2010 2013 Following a disastrous fire in 1926, the mill is reconstructed and equipped The company with the new Bühler technology equipment and increases productivity passes onto the to 100 tons/ 24 hours. 7th generation, A strategic partnership with Al Dahra and Nikos Agriculture is achieved, laying down K. Loulis strong foundations for further growth undertakes the in the developing Middle Eastern and management. Loulis Asian countries. Μuseum opens its 1951 1975 doors. On the 24th of October, Konstantinos Loulis KYLINDROMYLOS undertakes the LOULIS S.A. is listed management of the on the Athens Stock company KYLINDROMYLOS Exchange. LOULIS S.A. 2015 2018 Acquisition Acquisition of a new of Kenfood, industry unit-mill a mixes and raw in northeast Bulgaria. materials company, in the baking and Acquisition of ground 1978 pastry industry. warehouse, covering A new mill in Volos Industrial Area is built in Volos industrial zone, following an area of 2.250 state of the art technology of its time, with an initial capacity of 180 tons/24 Foundation metres square, hours. Gradually, within a decade, the capacity upgrades and reaches 700 of the Greek in Mandra, Attica. tons/24 hrs in 1988. Baking School.
2 3 A quick look Our Vision
A quick
237 years 1.500 tons look of tradition per 24 hours & history milling For 237 years now, capacity Loulis Mills remains loyal to the company’s core values, keeping quality at the highest level, providing excellent customer service and maintaining customer satisfaction. Our 285 160 final flour employees products vision
VISION To create value for human nutrition.
MISSION exports 750 baking 38 consumer To produce and offerqualitative & innovative raw to 13 and pastry raw product material, as well as to offer high qualityservices in countries materials and the food industry. mixes Respecting our three-century old tradition, we are committed at being pioneers, at growing and at creating value for our customers, our employees, our shareholders and our society.
We aim at being the leading company in our 4 101 million 26% industry in Southeastern Europe and at enhancing state-of-the-art Euro annual share in our exporting business, while being environmentally production units turnover the Greek and socially responsible. market
VALUES Quality. Service. Respect. * the above information refer to 2018 data. Love. Improvement. Growth.
4 5 Loulis Mills Today Loulis Mills Today
Loulis Mills Today
Loulis Mills currently operates in Greece and Bulgaria with four production plants at Sourpi, Keratsini, Thiva and Its highly trained staff consists of Toshevo, occupying millers, experienced bakers and food technologists, who ensure that there the 1st position in is constant quality in production the Greek Flour and also focus on developing new innovative products that cover the Industry in terms of ever-increasing demands of the milling, sales and modern baker. Loulis Mills Loulis Mills features the best and technology. largest nationwide distribution Certificates with a large fleet of network TUV AUSTRIA HELLAS privately-owned trucks and silo The state-of-the-art technology ISO 9001: 2015 carriers as well as many associate employed by Loulis Mills provides ISO 22000: 2005 carriers serving customers from its customers with over 160 ISO 14001: 2015 varieties of flour, thus ensuring Evros to Crete. The expert staff in the the widest product range that is sales IFS ideal for meeting all the demands department is available to customers to immediately assist them with a of the professional baker. BRC The excellent and stable quality highly organized network. Loulis Mills of the company’s products employs 285 people KOSHER is ensured through a highly- and is constantly investing in new and the equipped chemical laboratory technological resources HALAL and its experimental bakery upgrading of its plants so that it where there is detailed monitoring is always competitive and remain during all the production stages a front runner in the Greek flour under strict rules of hygiene. industry.
6 7 Kenfood Kenfood
Kenfood
Kenfood is a Loulis Mills subsidiary that specializes in the production and
distribution of mixes, Kenfood produces and sells: improvers and raw • Baking ready mixes materials for the • Pastry ready mixes • Baking and pastry decorations pastry and baking • Baking and pastry improvers Kenfood industry. • Pastry creams • Pastry fillings Certificates The company, focusing on innovation • Ice-cream TUV AUSTRIA HELLAS and excellent customer service, is • Pasta making products ISO 9001: 2015 aiming mainly at offering innovative • Chocolate drinks ISO 22000: 2005 solutions for baking and pastry professionals, through a large product The above products are produced KOSHER range of more than 750 products. in the state-of-the-art industrial unit, in Thiva, Boeotia. The privately- HALAL Kenfood products are aimed at: owned facility consists of Quality Professional bakers Assurance, R&D, Quality Control Pastry chefs department and Experimental HO.RE.CA Bakery, in order to secure the Food industries excellent quality of our products.
8 9 Loulis Mills Products for Professionals Loulis Mills Products for Professionals
Loulis Mills Flour Products for Professionals
Product Recommendations
Loulis Mills Export:
• Flour in paper bags of 25 kg that can be used in professional bakeries or in food industries.
• Flour for consumers in 500 gr or 1 kg WHOLEMEAL ROBUST FLOUR Baking flour Wholewheat packages, that are sold in Super Markets bran and convenience stores.
• Tailor made products. Ability to print customer’s logo on the packaging if desired*. Flour from soft Flour from soft wheat wheat • Flour production based on customer’s specification or on customer’s sample. WHOLEMEAL FLOUR ROBUST *One time printing costs are involved www.loulismills.g r www.loulismills.gr
10 11 ROBUST PITA FLOUR FLOUR FROM SOFT WHEAT FLOUR FROM SOFT WHEAT FLOUR
DESCRIPTION DESCRIPTION
Strong flour that gives good dough Flour suitable for producing Arabic style Products for professionals for Products professionals for Products volume, suitable for all kinds of white pita bread bread that are made in hot climates SPECIAL FEATURES SPECIAL FEATURES Ideal for handmade and industrial arabic Ideal for production lines with spiral mixer pita bread production Ideal for mixing with products that are Flour with good elasticity used in refrigerator – refrigerator proffer Ideal for mixing with other flours CHARACTERISTICS
CHARACTERISTICS Water absorption high Volume normal Water absorption good Strength very soft Volume high Strength very strong BENEFITS FOR THE PROFESSIONAL
BENEFITS FOR THE PROFESSIONAL Cost efficient due to high absorption Pleasant aroma of final products Crispy crust Excellent cell structure FINAL PRODUCTS Tasty and fluffy bread Αrabic pita bread ROBUST PITA Baking Baking flour flour FINAL PRODUCTS
White breads French type bread Soft bread for fine sandwiches Bread sticks Rustic mixed Flour from soft Pastries Flour from soft wheat wheat PITA ROBUST
www.loulismills.gr www.loulismills.g r
12 13 Τ65 T65 TIPO 00 TIPO 00
DESCRIPTION DESCRIPTION
Bread flour, relatively robust, with good Flour from extra soft wheat Products for professionals for Products professionals for Products absorption SPECIAL FEATURES SPECIAL FEATURES Very good elasticity and durability Ideal for the production of rustic Ideal for Italian pizza dough traditional white bread with a nice aroma of the final product BENEFITS FOR THE PROFESSIONAL Recommended for production during hot seasons Cost efficiency Ideal for mixing with rustic flour varieties Easy to use Stability in the production process FINAL PRODUCTS FINAL PRODUCTS White bread Rustic handmade pita Traditional Italian pizza dough Rustic mixed bread Ciabatta Cheese bread Focaccia Lagana bread Italian style breadsticks Olive bread Sandwich subs Doughnuts Berliner Breadsticks
14 15 CONFECTIONARY THIN PASTRY FLOUR FLOUR FROM SOFT WHEAT FLOUR FROM SOFT WHEAT FLOUR
DESCRIPTION DESCRIPTION
Flour from soft wheat Flour that gives dough with high Products for professionals for Products professionals for Products extensibility, without breaking, suitable SPECIAL FEATURES for producing thin sheets required for pastry Flour suitable for all kind of pastry use Low in gluten SPECIAL FEATURES
BENEFITS FOR THE PROFESSIONAL Very good extensibility Ideal for mixing with other kinds of flour Products retain their crispness Ideal for industrial production of thin filo pastry sheets FINAL PRODUCTS BENEFITS FOR THE PROFESSIONAL Cookies Cream patisserie Cost efficiency due to high absorption Sponge cake and extensibility Muffins Crispy final products Ice cream cones Tarts FINAL PRODUCTS Pudding Filo pastry sheets Spring rolls
16 17 SUPER PUFF PASTRY FLOUR T.55 FLOUR FROM SOFT WHEAT FLOUR FROM SOFT WHEAT FLOUR T.45
DESCRIPTION DESCRIPTION
Strong flour that gives extra volume to Flour suitable for uses in pastry that Products for professionals for Products professionals for Products products, with very clear color. require volume such as croissant, pies, Suitable for sliced bread production hamburger, buns, French puff pastry
SPECIAL FEATURES SPECIAL FEATURES
High efficiency Ideal for mixing with other flours, for the Ideal for bakery and pastry production of all types of pastries Ideal for mixing with other flours Very good extensibility Ideal for handmade and industrial BENEFITS FOR THE PROFESSIONAL production
Very good performance due to absorbency BENEFITS FOR THE PROFESSIONAL Extremely good expansion Final products remain fresh for a longer Great flexibility when mixing with other period of time flours
FINAL PRODUCTS FINAL PRODUCTS
White bread Croissants French baguette French puff pastry French type bread Bread sticks SUPER White toast Toast bread Fine Brioche Hamburger buns Pretzel Pastries Mille- feuille Pretzel
Flour from soft Flour from soft wheat wheat
www.loulismills.gr
18 19 HIGH PROTEIN FLOUR FROM SOFT WHEAT CROISSANT FLOUR ENRICHED WITH GLUTEN FLOUR FROM SOFT WHEAT FLOUR
DESCRIPTION DESCRIPTION
Flour that gives dough high elasticity and Soft wheat flour, suitable for Products for professionals for Products professionals for Products extensibility, suitable for products that croissant production need extra strength SPECIAL FEATURES SPECIAL FEATURES Ideal flour for croissant production Very good extensibility Suitable for the production of pre- Very good elasticity frozen and frozen croissants High gluten content Very high elasticity Suitable for mixing with other kinds of High resistance to mechanical stress flour during the production process Suitable for yeast recipes enriched with It produces strong yeasts capable of sugar and butter or margarine withstanding high fat and sugar Ideal for the production of similar BENEFITS FOR THE PROFESSIONAL fine bakery products
Value for money due to high absorption BENEFITS FOR THE PROFESSIONAL Suitable for solving problems concerning bakery and confectionary products Stability and quality of final products Very good cell density and final FINAL PRODUCTS product volume Ideal for frozen products Panettone Preservation of final products Strudel Easter Bread (tsoureki) FINAL PRODUCTS Croissant Rusks French croissant Brioche Croissantoids Donuts Brioche Danish pastries
Viennese pastries Flour from soft Donuts wheat Panettone
20 21 LOW GI MIX FOR LOW GLYCEMIC KANAFEH- MIX INDEX BAKED GOODS FLOUR FROM SOFT WHEAT KADAIF
DESCRIPTION DESCRIPTION
Mix for the preparation of bread Suitable for kanafeh use Products for professionals for Products professionals for Products and baked goods of high nutritional value SPECIAL FEATURES SPECIAL FEATURES Production of fine confectionery products Suitable for a glycemic index diet* Very low percentage of liquid gluten Source of dietary fiber Suitable for biscuit machines for oil Enriched (source) with: products B vitamins (B1, B2, B3, B5, B6, B9, B12) Lump-free batter and minerals (Fe, Ca, K, P). Very fine powder-like granules Suitable for industrial preparation BENEFITS FOR THE PROFESSIONAL of kataifi
Final products remain fresh for a longer BENEFITS FOR THE PROFESSIONAL period of time Dough flows steadily without breakages FINAL PRODUCTS Extreme absorbency
Bread FINAL PRODUCTS
Kanafeh Sponge cake Cream patisserie Tarts Biscuits
Flour from soft wheat
22 23 COARSE- DURUM FINE FLOUR FLOUR FROM DURUM WHEAT SEMOLINA FROM DURUM WHEAT SEMOLINA
DESCRIPTION DESCRIPTION
Suitable for producing traditional country breads. Semolina from durum wheat Products for professionals for Products professionals for Products Produced from durum wheat grown in Greece and is known for its golden color and unique taste SPECIAL FEATURES SPECIAL FEATURES Golden color Unique flour due to the raw material and the milling method Suitable for mixers and kneading machines FINAL PRODUCTS Finely-milled with golden color Pasta CHARACTERISTICS Cream patisserie
Water absorption high Volume high Granulation very fine
BENEFITS FOR THE PROFESSIONAL
Cost efficiency due to absorbency Bread with distinct aroma and unique flavor Golden crumb High performance SEMOLINA
Customer profitability SEMOLI NA
FINAL PRODUCTS
Ciabatta Rustic bread Mediterranean style bread Semolina from Leavened rustic bread durum wheat Rustic baguette Traditional filo pastry for pies Lagana (Greek flat bread)
Focaccia SEMOLINA www.loulismills.g r Loukoumades (honey puffs) 24 25 SOFT WHEAT BAKING FLOUR, EXTRA IDEAL FOR BAGUETTES AND DARK RYE RUSTIC CIAPATTA DARK RYE FLOUR FLOUR
DESCRIPTION DESCRIPTION
Rustic flour with the addition of dry wheat Wholemeal rye flour Products for professionals for Products professionals for Products sourdough and malted flour SPECIAL FEATURES SPECIAL FEATURES 100% wholemeal rye flour For the production of dark rustic bread Ideal for mixing with other types of flour with special shape and thick crust Suitable for handmade and industrial With unique aroma and distinct, production sourdough taste Ideal for the production of slow BENEFITS FOR THE PROFESSIONAL fermented dough and frozen dough Suitable for mixing with other flours Unique aroma and colour of final products Final products remain fresh for a longer BENEFITS FOR THE PROFESSIONAL period of time
Crispy bread crust FINAL PRODUCTS Excellent cell structure Suitable for baking after slow-rising Rye Bread End products acquire distinct appearance Rye sandwich bread Distinct aroma and taste with a hint of Rye crisp bread leaven Rye hamburger buns Rye Kaiser rolls FINAL PRODUCTS Rye pizza dough Special rye biscuits Traditional rustic baguette Sandwich subs Bakery products with sourdough taste Stuffed bread Rustic ciabatta
26 27 EMMER WHOLE WHEAT FLOUR FROM DINKEL FLOUR EMMER WHEAT DINKEL WHOLE WHEAT FLOUR FLOUR
DESCRIPTION DESCRIPTION
The ideal flour for products DINKEL flour from triticum spelta wheat Products for professionals for Products professionals for Products with exceptional nutty taste SPECIAL FEATURES SPECIAL FEATURES End products acquire distinct aroma Higher nutritional value compared Broad range of end products to ordinary whole wheat flour Higher nutritional value compared Ideal for making traditional to ordinary whole wheat flour Mediterranean bread Ideal for making Northern European Ideal for use in handmade preparation bread products and kneading machines CHARACTERISTICS CHARACTERISTICS Water absorption good Water absorption good Volume normal Volume normal BENEFITS FOR THE PROFESSIONAL BENEFITS FOR THE PROFESSIONAL Final products remain fresh for a longer Final products remain fresh for a longer period of time period of time Unique aroma and taste of final products FINAL PRODUCTS DINKEL WHOLEMEA L hea he lthy althy livi li FINAL PRODUCTS Whole wheat Dinkel bread ng ving Fruit tart Bread Heavy German bread with sunflower Breadsticks seeds Cake
28 29 MULTIGRAIN FLOUR FROM SOFT WHEAT WITH MAIZE FLOUR CEREAL SEEDS AND MALT MAIZE FLOUR FLOUR
DESCRIPTION DESCRIPTION
Flour that contains 5 different cereals. Maize flour ideal for delicious bread Products for professionals for Products professionals for Products Rich in aroma and flavor with a unique flavor and amber color
SPECIAL FEATURES SPECIAL FEATURES
Contains a great percentage of cereal Suitable for mixing with other seeds kinds of flour Ideal for mixing with other kinds of flour Amber flour color Ideal for handmade and industrial production BENEFITS FOR THE PROFESSIONAL
BENEFITS FOR THE PROFESSIONAL Amber color of final products Unique taste Ideal for rich malted multi-grain bread Products acquire a distinct flavor FINAL PRODUCTS and aroma Final products remain fresh for Maize flour bread a longer period of time Maize flour toast Maize bread sticks FINAL PRODUCTS Mexican tortillas
Multigrain bread MULTIGRAIN Multigrain toast bread h h ealthy ealthy liv li Multigrain bread sticks ing ving Multigrain bars Multigrain sandwich subs
30 31 CERTIFIED ORGANIC FLOURS/ WHOLE ORGANIC SEMOLINA FROM ORGANIC SOFT WHEAT FLOUR AND DURUM WHEAT WHOLE WHEAT FLOUR FLOUR
DESCRIPTION DESCRIPTION
We produce 4 types of organic flour (soft Whole wheat flour, rich in fibers and Products for professionals for Products professionals for Products / durum wheat) and two types of organic proteins, ideal for a balanced nutrition semolina in our own organic mill, ideal for the production of organic bakery and SPECIAL FEATURES confectionery products Ideal for mixing with other kinds of flour SPECIAL FEATURES Ideal for handmade and industrial production Suitable for simple mixer or spiral mixer Whole wheat flour with malt flavor Suitable for mixing with other organic types of flour CHARACTERISTICS
BENEFITS FOR THE PROFESSIONAL Water Absorption good Bran content good Production of fluffy and delicious organic Crumb color medium dark bread Bran size medium
FINAL PRODUCTS BENEFITS FOR THE PROFESSIONAL
Organic bread Final products remain fresh for a longer Organic breadsticks period of time Organic biscuits ORGANIC FINAL PRODUCTS BAKING FLOUR h ealthy li ving Whole wheat bread Whole wheat toast Whole wheat baguette Whole wheat sandwich bread Whole wheat bread sticks Whole wheat cookies
32 33 GLUTEN FREE Tailor Made Solutions ALL-PURPOSE GLUTEN FREE ALL PURPOSE FLOUR BAKING FLOUR
DESCRIPTION
Gluten free all-purpose baking flour is a blend
Products for professionals for Products of rice flour, corn flour, potato and corn starch. It’s suitable for people who are sensitive to gluten
BENEFITS FOR THE PROFESSIONAL Ideal for the preparation of gluten free recipes Tailor Made FINAL PRODUCTS Solutions Gluten free bread Gluten free biscuits • The products mentioned above can satisfy your company’s’ basic needs. Gluten free tarts However, Loulis Mills can pack a great variety of flours, not only in sacks, but also in small packages.
GLUTEN FREE SELF • Based on our customer’s needs, we can produce tailor made products, GLUTEN FREE RAISING FLOUR with the expertise of our R&D Department. SELF-RAISING • We can also produce flours that already exist, by analyzing a sample. DESCRIPTION FLOUR Customers can send us the desired sample and we can reproduce the identical flour quality. Gluten free self-raising flour is a blend of rice flour, corn flour, potato and corn starch. It’s suitable for people who are sensitive to gluten Some of our customers
BENEFITS FOR THE PROFESSIONAL
Ideal for the preparation of gluten free recipes
FINAL PRODUCTS
Gluten free cakes Gluten free muffins Gluten free brownies
34 35 Kenfood products Bakery products
BAGUETTE MIX Mix for the production of French baguettes
Dosage Packaging: 15 • 1.000 gr. mix 15 kg sack • 30 gr. yeast • 600 gr. cold water
SUPER TOAST Mix for the production of toast bread
Dosage Packaging: 15 • 1.000 gr. mix 15 kg sack • 500 gr. cold water • 20 gr. dry yeast (50 gr. compressed yeast)
FLAX BREAD Bakery Compound for the production of bread with flax seeds
Dosage Packaging: We are constantly trying 15 25 • 1.000 gr. premix 15 & 25 kg sacks to keep up with consumers’ • 2.300 gr. flour (Loulis Mills T.65) nutrition trends by offering • 2.000 gr. water a great variety of bread • 60 gr. yeast and snack mixes that cover
various tastes. By browsing SPORENIO the bakery section you will 30% concentrate for the production of bread find all the solutions we with cereal grains offer to professional bakers Dosage Packaging: 15 25 in order to produce delicious • 1.000 gr. premix 15 & 25 kg Kenfood bakery products of excellent • 2.350 gr. flour (Loulis Mills T.65) sacks quality and consistency that • 2.000 gr. water products • 100 gr. yeast meet their customers’ needs.
36 37 Bakery products Bakery products
MULTIGRAIN ATLANTIS 25% concentrate for the production of bread with cereal grains Compound 50% for the production of bread with chia, source of omega 3 fatty acids and fibers Dosage Packaging: 5 • 1.000 gr. premix 5 kg sack Dosage Packaging: 15 • 4.000 gr. flour (Loulis Mills T.65) • 1.000 gr. premix 15 kg sack • 2.600 gr. water • 1.000 gr. flour (Loulis Mills T.65) • 120 gr. yeast • 1.100 gr. water • 100 gr. yeast
RYE MIX 30% concentrate for the production of rye bread LOW GI 50 Compound 50% for the production of bread with low Dosage Packaging: glycemic index <54, source of fiber, enriched with B vitamins 25 • 1.000 gr. premix 25 kg sack (Β1, Β2, Β3, Β5, Β6, Β9, Β12), trace elements (iron, calcium, • 2.300 gr. flour (Loulis Mills T.65) phosphorus, potassium) • 1.800 gr. water • 170 gr. yeast Dosage Packaging: 15 • 1.000 gr. premix 15 kg sack • 1.000 gr. flour (Loulis Mills T.65) • 1.100 gr. water BARLEY • 100 gr. yeast 30% concentrate for the production of bread with barley
Dosage Packaging: 25 CIABATTA PREMIX • 1.000 gr. premix 25 kg sack Compound 8% for the production of traditional Italian bread • 2.300 gr. flour (Loulis Mills T.65) • 1.800 gr. water Dosage Packaging: • 170 gr. yeast • 80 gr. premix • 20 gr. yeast 15 & 25 kg • 1.000 gr. (Loulis Mills • 50 gr. oil sacks T.65 or Durum Flour) 15 25 CORN PLUS • 800 gr. water Compound 50% for the production of bread with corn and sunflower seed, source of fibers BRIOCHE BLEND Dosage Packaging: Mix for the production of brioche 15 • 1.000 gr. premix 15 kg sack • 1.000 gr. flour (Loulis Mills T.65) Dosage Packaging: 25 • 1.100 gr. water • 1.000 gr. miχ 25 kg sack • 100 gr. yeast • 340 gr. water • 80 gr. yeast • Egg or Brilliant Mix 38 39 Kenfood products Pastry products
CAKE/SPONGE CAKE MIXES
KING’S CAKE Mix for the production of cake by just adding water and vegetable oil
Dosage Packaging: 15 25 • 1.000 gr. mix 15 & 25 kg • 400 gr. water sacks • 400 gr. (450 ml) oil
CHOCO KING’S CAKE Mix for the production of chocolate cake by just adding water and vegetable oil
Dosage Packaging: 15 • 1.000 gr. mix 15 kg sack • 470 gr. water • 400 gr. (450 ml) oil
FAMILY CAKE Mix for the production of cake and cupcakes in various Pastry flavors such as vanilla, chocolate, lemon, caramel, yogurt, Kenfood carrot cherry, almond and pistachio by just adding eggs and vegetable oil products Pastry is creativity and imagination! Kenfood is Dosage (vanilla flavor) • 50 gr. water • 1.000 gr. mix or 500 gr. egg offering a great variety of • 500 gr. egg • 500 gr. margarine pastry products that are • 500 gr. oil • 50 gr. water
famous for their top quality Packaging: 15 & 25 kg sacks that allows pastry chefs 15 to create delicious sweet delights for their customers who demand the best!
40 41 Pastry products Pastry products
PASTRY MIXES RED VELVET CAKE Mix for the production of Red Velvet Cake TSOUREKI MIX Mix for the production of Turkish-style tsoureki Dosage Packaging: 15 • 1.000 gr. mix 15 kg sack Dosage Packaging: 20 • 500 gr. water • 1.000 gr. mix 20 kg sack • 300 gr. oil • 290 gr. - 310 gr. water • 80 gr. yeast • Egg or Brilliant Mix for glazing
SPONGE CAKE MIX D-DONUT Mix for the production of sponge cake Mix for the production of donuts
Dosage Packaging: 15 Dosage Packaging: • 1.000 gr. mix 15 kg sack 25 • 1.000 gr. mix 25 kg sack • 550 gr. egg • 350-380 gr. water • 250 gr. water • 80 gr. yeast
SPONGE CAKE MIX COCOA CROISSANT BLEND Mix for the production of Mix for the production of cocoa sponge cake croissants
Dosage Packaging: Dosage Packaging: 25 15 25 kg sack • 1.000 gr. mix 15 kg sack • 1.000 gr. mix • 650 gr. egg • 140 gr. Margarine or Butter • 200 gr. water • 420 gr. water • 40 gr. yeast
WAFFLE COMPLETE Mix for the production of waffles
Dosage Packaging: 5 25 • 1.000 gr. mix 5 & 25 kg sacks • 1.060 gr. water
42 43 Pastry products Pastry products
CREPA MIX OAT COOKIES Mix for the production of crepes Mix for the production of cookies with oat
Dosage Packaging: Dosage Packaging: 5 20 15 • 1.000 gr. mix 5 & 20 kg • 1.000 gr. mix 15 kg sack sacks • 1.500-1.750 gr. water • 150 gr. margarine • 100 gr. water • 150-300 gr. chocolate chips (optionally)
CEREAL BARS MIXES PANCAKE COMPLETE Mix for the production of pancakes (with water) NUTRIBARA SNACK Mix for the production of cereal bars Dosage Packaging: 5 15 • 1.000 gr. mix 5 & 15 kg Dosage Packaging: sacks 5 20 • 935 gr. water • 920 gr. mix 5 kg container & 20 kg sack • 80 gr. super syrup honey (optional for moist bars) COOKIE MIXES
COOKIES BLEND Ready mix for the production of cookies NUTRIBARA ENERGY Mix for the production of cereal bars enriched Dosage Packaging: with electrolytes, vitamins B and minerals 15 25 • 1.000 gr. mix 15 & 25 kg sacks • 500 gr. margarine Dosage Packaging: 5 20 • 100 gr. water • 920 gr. mix 5 kg container • 250 gr. chocolate chips, sultans or dried nuts • 80 gr. super syrup honey & 20 kg sack (optional for moist bars)
SOFT COOKIES BLEND Ready mix for the production of soft cookies NUTRIBARA SLIM Mix for the preparation of 2% glukomannan cereal bars Dosage Packaging: 15 Glukomannan (under energy-restricted diet) contributes • 1.000 gr. mix 15 kg sack to weight loss • 350 gr. margarine Packaging: • 75 gr. water 5 20 Dosage 5 kg container • 300 gr. chocolate chips, sultans or dried nuts • 920 gr. mix & 20 kg sack • 80 gr. super syrup honey (optional for moist bars) 44 45 Pastry products Pastry products
NUTRIBARA HIGH PROTEIN DESSERTS Mix for the preparation of high protein cereal bars
Dosage Packaging: FRUIT FLAVORED JELLY 5 20 • 920 gr. mix 5 kg container Mix for the production of jelly in 5 flavors • 80 gr. super syrup honey & 20 kg sack (strawberry, banana, cherry, orange, pineapple) (optional for moist bars) Dosage Packaging: 3 5 10 • 1.000 gr. mix 3, 5 & 10 kg PATISSERIE CREAMS • 2.500 gr. boiling water ELINA • 2.500 gr. cold water Mix for the production of custard cream. Ideal for cake and desserts (cold process) MOUSSE Mix for the production of mousse in 5 flavors Dosage Packaging: 15 (vanilla, chocolate, strawberry, banana, mocha) • 1.000 gr. mix 15 kg sack • 2.500-3.000 water Dosage Packaging: 3 5 10 • 1.000 gr. mix 3, 5 & 10 kg • 2.000 gr. cold water ELINA GOLD Mix for the preparation of cold yellow patisserie cream, for use in the preparation of puff pastry fillings, cakes CREAM CARAMELLE and other pastry products Mix for the production of cream caramel
Dosage Packaging: Dosage Packaging: 5 15 5 kg • 1.000 gr. mix • 1.000 gr. mix 15 kg sack container • 2.500 water • 7.000 gr. milk
ELSA NEW PANNA COTTA Mix for the preparation of cold yellow patisserie cream, Mix for the production of panna cotta for use in the preparation of puff pastry fillings, cakes and other confectionery products Dosage Packaging: 5 • 1.000 gr. mix 5 kg container Dosage Packaging: • 4.000 gr. milk • 1.000 gr. mix 15 15 kg sack • 4.000 milk cream • 2.500 water
46 47 Pastry products Pastry products
CHEESE CAKE FILLING LEON Cheese cake filling (cream) that is prepared with cold Dough conditioner for making bakery goods. Adding helps in better handling of the water and cream cheese dough, increases the absorption in water and the final product volume.
Suggested proportion: Packaging: Dosage 15 25 Packaging: 0,2% – 0,3% per flour basis 15 & 25 kg sacks • 1.000 gr. mix 10 kg sack 10 • 2.500 gr. cold water • 300 cream cheese ARISTON Improving agent for bread and bakery products such as sliced bread, hamburger buns, subs and generally any product that requires volume. WHIPPING TOPPING Suggested proportion: Packaging: Mix for the production of vegetable whipped cream 0,5% - 1% of the flour quantity 15 & 25 kg sacks 15 25
Dosage Packaging: 5 • 1.000 gr. mix 5 kg container • 1.500 gr. cold water BAKING POWDER Leavening agent, double action, used for increasing the volume and lightening the texture of baked goods like cake, sponge cakes etc.
Suggested proportion: Packaging: 1,5% - 5% depending on the product 4 kg container 4 30 CUSTARD BASE VANILLA & 30 kg sack Mix for the production of vanilla-flavored bowl custard
Dosage Packaging: PIZZA SAUCE Packaging: 5 20 • 1.000 gr. mix 5 kg container A cold process pizza sauce for pizzas, peinirli, ham pie etc 20 kg sack • 1.700 gr. cold water • 1.000 sugar
LEO 260 IMPROVERS & INGREDIENTS Milk substitute (26% protein, 26% vegetable fat, 38% lactose). Packaging: 20 It can substitute the milk in bread, croissant and cookies, 20 kg sack ACTIVA since it has the same organoleptic characteristics as milk Flour dough improver of high efficiency, suitable for all type of bakery products that expand with yeast. It regulates the dough quality, increasing the absorption of water, the elasticity and the speed of expansion, giving thin and homogenous bread honeycomb BRILLIANT MIX Packaging: 20 Mix for glossing bakery products like buns, croissant etc 4 kg container Suggested proportion: Packaging: & 25 kg sack 0,1% – 0,3% per flour basis 15 & 25 kg sacks 15 25
48 49 Pastry products Pastry products
PASTRY COLORINGS Gelatine Fruits Liquid or powder, water-soluble products for enhancing the appearance of the end Red Cherry Black Cherry Apple Gelatine Cubes products and the preparation of fillings for products such and pasta, bread, koulouri, Packaging: 6 kg 6 Packaging: 6 kg 6 Packaging: 6 kg 6 pies, pizzas, sauces, etc. Natural colorings: (caramel color, carotene, curcumin, riboflavin, carmine, chlorophyll) Strawberry Strudel Apple Mash Cubes 6 4 6 Artificial colorings (lacquers): Tartrazine (E102), red azo dye (E124), patent blue (E131), Packaging: 6 kg Packaging: 4 kg Packaging: 6 kg green E102/E131) Sour Cherry Red Cherry Deluxe Black Cherry Deluxe Natural coloring preparations: Egg yellow, Golden yellow, Fire red, Red rose, Grass Green Packaging: 4 kg 4 Packaging: 5 kg 4 Packaging: 5 kg 5 Dosage Packaging: 0,01% - 0,1% of the end For liquids: 250cc – 500cc -1000cc –5 lt –12lt. product depending on use For powders: 100gr., 500gr., 1 kilo, 5kg. FARCITURES AND MIRROR COATINGS Suitable for coating and decorating bakery - pastry products
PASTRY FLAVORINGS Farciture Coatings Liquid or powder, water or fat-soluble products for enhancing the flavor and appearance of the end products and the preparation of fillings for products such and pasta, bread, Αmarena Caramel Toffee 6 7 koulouri, pies, pizzas, sauces, etc. Packaging: 6 kg Packaging: 7 kg Vanilla, Crystallised vanillin, Vanilla-Caramel, Biscuit, Dark chocolate, Flavorings: Orange Strawberry Milk chocolate, Heavy cream, butter, Pistachio, Hazelnut, Bitter almond, Caramel, Packaging: 6 kg 6 Packaging: 6 kg 6 Pomegranate, Mocha, Champagne, Rose water, Rose, Butter scotch, Orange, Banana, Lemon, Pineapple, Clove, Cinnamon, Coconut, Cherry, Strawberry, Prune, Fig, Aniseed, Bay leaf, Thyme
Dosage Packaging: Mirror Coatings 0,1% - 0,3% of the end For liquids: 250cc – 500cc – 1000cc – 5lt. – 12lt. Ice (White) Ice Strawberry product depending on use For powders: 100gr. – 500gr. – 1.000gr. – 5kg. Packaging: 7 kg 7 Packaging: 5 kg 5
DECORATIONS Caramel Transparent (Neutral) Packaging: 7 kg 6 Packaging: 7 kg 7
FRUIT DECORATIONS Banana Biscuit Dry, gel or syrup fruit products for topping, filling Packaging: 7 kg 7 Packaging: 7 kg 7 or decorating bakery - pastry products: Orange Chocolate Dry fruits Packaging: 7 kg 7 Packaging: 7 kg 7 Αmarena Cherry 7 10 Bitter Chocolate White Chocolate Packaging: 7 kg Packaging: 10 kg 5 7 Packaging: 5 kg Packaging: 7 kg Cubed Cocktail Lemon Slices 5 6 Strawberry Packaging: 5 kg Packaging: 6 kg Packaging: 7 kg 7 Cubed Orange Orange Slices Packaging: 7 kg 7 Packaging: 6 kg 6 50 51 Pastry products Pastry products
Sugar Pastes Praline Crème Buono Caramel Strawberry Choco Cream Packaging: 6 & 13 Kg Packaging: 6 & 13 Kg Packaging: 6 & 13 Kg Vanilla Sugar Paste Strawberry Sugar Paste Packaging: 5 6 13 6 13 6 13 Chocolate Sugar Paste Bubblegum Sugar Paste All sugar pastes are available in 5 kilo containers Lemon Sugar Paste Lemon Banana White Choco Cream Packaging: 6 & 13 Kg Packaging: 6 & 13 Kg Packaging: 6 & 13 Kg Covers 6 13 6 13 6 13 Cream for covering pastry products
Bitter Chocolate Orange Packaging: Praline Crème Cookies Praline Crème White With Black Biscuit 5 Packaging: 5 Kg Packaging: 6 & 13 Kg Milk Chocolate Strawberry All sugar pastes are available in 5 kilo containers White 5 6 13
PASTRY FILLINGS
MERMELADES Suitable for filling, coating and decorating bakery - pastry products
Apricot Peach Packaging: 6 Kg 6 Packaging: 6 Kg 6
Strawberry Packaging: 6 Kg 6
PRALINES & BAVARIAN CREAMS Suitable for filling, coating and decorating bakery - pastry products
Praline Crème Extra Praline Crème Soft Packaging: 6 & 13 Kg Packaging: 6 & 13 Kg
6 13 6 13
Praline Crème Forno Praline Crème Bitter Packaging: 6 & 13 Kg Packaging: 6 & 13 Kg
6 13 6 13
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Keratsini offices: 1 Spetson str, 187 55 Keratsini - Greece T. +30 210 40 90 100 | F. +30 210 40 90 185 Exports department contact: +30 6951 683 024
Volos offices: 82 Iasonos str, 382 21 Volos - Greece PARTNERS WITH T. +30 24210 94 550 | F. +30 24210 94 555
[email protected] [email protected] | www.loulismills.gr