Our Company  began to run tests in 2008 and today we are in the pleasant position to supply factories with preliminary mixtures for the preparation of confectionery raw materials based on the natural sweetening agent known as Stevia Rebaudiana.

Our objective is to render the average individual able to enjoy one’s sweets without the usual side-effects created by the various sweetening agents circulating on the market up to this time.
 
In order to afford sweetness to our products, we use Stevia Rebaudiana as a basic sweetening agent which presents the following advantages.

Stevia is calorie free, natural sugar substitute
Stevia is best for the diabetic, without any side effects
Stevia is fat free, with no carbohydrates
Stevia helps to reduce the blood sugar type II
Stevia doesn’t create any glycemic conditions
Stevia is non-protenacious, and can be stable up to 180 degree C
Stevia has an anti-oral bacterial effect

Our varieties of products with stevia are as follows:

FRUIT PASTE

Paste with fresh fruit and natural flavour to give taste to bavaroise cream, ice cream or other creams. Used also for ice cream sauce and coatings.

BROWNIES

The famous American soft chocolate cake with walnuts or cream cheese. Excellent combination with vanilla ice cream and sauce.

SPREAD CREAMS

• HAZELNUT CREAM
• VANILLA CREAM
• CAROB CREAM
• CARAMEL TOFFEE CREAM
• STRAWBERRY CREAM
• COCONUT CREAM

Used for pancakes, waffles, ice cream sauces, filling for cookies, croissant, Danish pastries, bread spreads and for mixing in creams.

BAVAROISE CREAM

One of the most famous light cream which is based on gellatine, milk and whipped cream. We can give any taste of fruit, nuts, liqueur and others. Used as filling in cakes or plain cream.

BAKED CHEESE CAKE

Light, creamy and very tasty cream, used for baking tarts with different tastes of fruits, chocolate or nuts.

CHEESE CAKE MIX

Fresh cream with jelly, cheese cream and lemon flavour based on digestive powderised biscuit topped with blackcurrant filling.

HOT CREAM PATISSERIE

Rich taste of vanilla and milk base, used for baking tarts with nuts and compote, milk pies stuffed pancakes, Danish pastries and others.
MUFFINS (Light)

Small cakes whose mixture is cast in form-trays with various fruit fillings of chocolate and nuts.

MOUSSE

Fresh spoon cream served in glasses or on a platter with sauce, fruits or biscuits.

CHOCOLATE CREAM

Rich flavour of pure chocolate for the preparation of cakes.
In observing the more increasing interest of people in healthier ways of nutrition regarding sweets, we decided to proceed with the preparation of ready mixtures of confectionery by using natural, sweetening agents that can be disposed of by the human organism without any side-effects.