Product catalogue. Bread, pastry and frozen doughs.

catalogue Bread, pastry and frozen doughs. 1

Llopartec S.L. is a family business with over 50 years of experience in the market. Everyday our company devotes all its efforts to the development and manufacture of preparations for the bakery, pastry, cakes and frozen dough industry. Concern, agility, innovation and simplicity are the cornerstones of the success of Llopartec, S.L. From our point of view, understanding, acting efficiently and meeting demands are the keys to our daily work. Through constant innovation, our aim is to provide a complete range of products for professionals at the same rate as new technologies and sector's dynamism evolves. We use our knowledge acquired over these many years of experience to provide our clients with innovative solutions. Our mission is to generate new products with high added value, with a large amount of innovation and quality, being flexible to the needs of our clients thus successfully contributing to the development of their businesses. ******************** 2 3

Where are we, who are we? Llopartec, S.L. has its facilities in Avinyonet del Penedès, in a strategic location just 40km from Barcelona. Besides the domestic market, we export our products to countries of the European community, and internationally. We currently have various production centres as well as a separate storage and distribution area. We have different production lines for the manufacture of our product range: - Powder mix lines with different production capacities as well as a specific line for the development of references with a high technological value. In addition we also have a separate facility designed to manufacture a range of products free of allergens without cross contamination. Custom-made s Custom-made or "tailor-made products" are one of the pillars of our company. Through constant innovation we can offer customised solutions according to the specific requirements of our national and international clients. We are constantly exploring the market and stay up to date with technological advances with regard to ingredients in order to create exciting opportunities for our clients. - Line for the production of products in paste form such as emulsifiers, gelatines, decoration products, creams and ready-to-use fillings. - Liquid product line for flavourings. Our product range is very versatile and can be adapted to any process and specific machinery and our products are adapted to various countries both in terms of taste and texture, and in terms of ingredients existing in the country. Our Technical Department has the skills and experience required to develop and adjust the ingredients in order to obtain the desired end product. For us it is especially important to provide our clients with technical and application advice. We also have the technology and proper equipment to modify and adapt formulations and raw materials according to manufacturing needs. We believe we can be the supplier to provide the solution to your requirements. We are always in direct contact with our clients and we offer the technical service necessary to -together with you- offer the best solution to your technological and product application needs. Innovation, quality and agility are key for Llopartec. 4 5

Contents BREAD Bread improvers 8 Bread improvers for frozen doughs 9 Improvers by specialty 9 Bread and specialty bread mixes 10 Bread making accompaniments 11 PASTRIES Pastry mixes (fresh and frozen) 11 PATISSERIES Patisserie mixes 13 Sponge cake mixes 15 Custard creams and fillings 16 Semifreddos and mousses 19 Glazes and decoration 20 OTHER PRODUCTS Softness maintainers 21 Stabilisers and emulsifiers 22 Baking powders 23 Preservatives, acidulants 24 Shine and gelatines 25 Flavourings 25 Complementary s 26 6 7

BAKERY BAKERY Bread improvers Our range of bread improvers can be used to prepare any specialty bread and/or pastry as needed. The ingredients that make up the various improvers that Llopartec offers have been selected to optimise the synergies between them. Bread improvers for frozen doughs Improvers suitable for making different types of bread using frozen processes. Enzymatic Improver Optipan Range DATA improver. Suitable for freezing and thawing. 5 to 10g Naturpan Lecithin Improvers Improver without E numbers Thin and crispy crust. Excellent flavour. 10 to 20g Improvers by speciality Improvers suitable for preparing different breads and pastries while maintaining softness and sponginess. Lecinop Range This improver is also suitable for pastries. According to product (4 to 10g) For Sliced Bread Frespan Range Powder mix for making bread and burger buns. 30 to 40g DATA improvers Molpan Range Lemipan Range Excellent volume and very good bloom. Suitable for baked bread and frozen pastries. Excellent volume and good bloom According to product (4 to 10g) According to product (4 to 10g) For Croissants and Pastries Mixcro Improver for making croissants. 30 to 70g Rapid Croissant Improver for making pastries preferably directly. 40 to 50g 8 9

BAKERY PASTRIES For Pizza Pizzamix Plus Improver for making pizza doughs. 25 to 30g Bread making accompaniments s that can be used to make all kinds of breads. For Tortillas Tastepan that gives elasticity to dough. This gives the final product a light flavour and colour. 1g Suavis Provides doughs with elasticity. 6 to 10g Tortilla Mix Concentrated improver for making tortillas. 5g Speciality Bread Mixes Pastry mixes (fresh and frozen) The speciality bread mixes have been formulated to meet the needs of consumers. They are constantly evolving to adapt to current market trends. In recent years we have specialised in this product range. Depending on the process and machinery, we have the right products for preparing speciality cakes quickly and easily, always getting the right flavour and maintaining the softness for longer. Ultipan Verde 50% mix for making bread rich in fibre. 1kg Croissant Mix Star Cereales 3% Contains a balanced mixture of grains. 30g Star Chapata 10% Concentrated mix for making ciabatta bread. 100g Star Baguette 10% Concentrated mix for making baguettes. 100g Croissant Mix Mixes of different concentrations (25, 50, 100%) for the manufacture of croissants. According to product. 10 11

PASTRIES PATISSERIES Burger Bun Mix Hamburmix Concentrated mix for making burger buns. 60g Patisserie Mixes We have extensive experience in the field of patisseries. We have a wide range of products and options for the development of different specialities according to customer needs and market trends. For Cakes and Muffins Brioche Mix Brimix Fried product mixes like Doughnuts and Berlinas Concentratado 50% BLL Mix DPA 50% Berfrit Plus Berlinamix Industrial 12% 100% mix for making all kinds of brioche (King cakes, rolls, etc). Soft Brioix Mix Mix for making soft brioche. 130g 50% mix. Suitable for automated processes. Good tolerance of kneading and good volume. 50% mix. Suitable for automated processes. Good tolerance of kneading and good volume. The products remain soft for longer. 30% mix. Concentrated preparation for making fried dough. Excellent volume. 12% mix for making doughnuts excellent volume and regularity. Suitable for automated processes. 1kg 1kg 300g 120g Concentrado Berlina H 30% mix for making doughnuts. 300g Complete Concentrated White Muffin Mix Muffin Mix BLT Concentrated Toffee CS Mix Concentrated Chocolate Muffin Mix Muffin Mix Chocolate NLT Concentrated Cake Mix Choco Plus Cake Mix For Magdalenas Magmix Concentrado Magdalena Plus Provides a smooth texture. Allows the inclusion of pieces of fruit or chocolate chips. This gives the muffins a very fluffy crumb. Allows for the preparation of products with a toffee flavour. Provides a smooth texture. Allows you to include chocolate chips. Muffins have a thin, spongy crumb and a nice chocolate flavour. Spongy crumb, good bloom and excellent volume. Very good bloom and excellent chocolate flavour. Preparation for making magdalenas. Concentrated preparation for making magdalenas with excellent volume and texture. 12 13

PATISSERIES PATISSERIES For eclairs and cream puffs Lionmix Used to make eclairs and cream puffs. 300g Lionmix, 250g eggs, 90g oil, 360g water Sponge Cake Mixes We have a range of high quality and easy to use products. You can make all kinds of sponge cakes and cake layers in order to customise products to taste. For Churros, Crullers and Porras Mix 4 Completo Porfrit Buñolmix For Fried Doughnuts Preparation for crullers. Just add water. Mix for making churros. Mix for making fritters. Sponge Cake Concentrate Choco Sponge Cake Concentrate Bisc Mix Rollmix Concentrated preparation for making sponge cake. Concentrated preparation for making chocolate sponge cake. s have a good volume and are crisp cut. Regularity in the crumb. Allows soaking with syrup. For making cake layers with excellent flexibility, easy to roll and clean cut. Mix Rosquillas Preparation for making fried doughnuts. Others 14 Mix Coulant Concentrado Brownie Mix Brownie Mix Crep Cookie Mix Concentrated product for making coulants. Concentrated product for making brownies. Lets you make excellent brownies. Powder preparation for making crepes. Crepes have good consistency and a good flavour. Powder preparation for making soft cookies. 15

PATISSERIES PATISSERIES Custard creams and Fillings Ready to use custard creams. 16 Custard creams as fillings and decoration are of great importance for making products. We have a wide range of custard creams and fillings, in both powdered and ready to use form. Our standard range offers versatility in applications according to the desired texture, and suits a wide variety of end products. Cold-processed custard Excelcrem Frivel Range Frivel Crema Catalana Frivel Plus Top Cream Top Cream Choco Hot-processed custard Cremcal Concentrate Range Termicrem Concentrated Range Cremvain Chococrem Contains whole milk. A traditional custard cream with an excellent flavour is obtained quickly and easily. Range of filling custard creams. Resistant to freezing and thawing processes with a smooth final texture. Can be made with water or milk. Excellent flavour custar cream is obtained quickly and easily. Suitable for fillings and resistant to freezing and thawing. Custard cream with a spongy body. Resistant to freezing and thawing and firing cooks without collapsing into the creation. Different flavours. Powdered mix for making a custard cream. Vanilla and cocoa flavour. For making custard. Smooth texture with a nice touch of vanilla and caramel. Powdered preparation for preparing cocoa custard cream. a) Baking resistant Termicrem Cream, Lemon, Vanilla Termicrem Plus Termicrem Soft Termicrem Soft Choco Dulce de leche cream. Termicrem Dark Chocolate b) To inject after baking Artecrem Plus Artecrem Soft Artecrem Vanilla Artecrem Milk Chocolate Artecrem Toffee Artecrem Dulce de Leche Chocolate & Hazelnut Artecrem Frescream Gel, Orangecream Gel Limoncream Soft, Toffecream Soft Arcecream Caramelcrem Frescream Vainicrem Yogurcream Different flavours. Maintains the creamy texture. Vanilla cream flavour. Smooth and shiny texture Vanilla cream flavour. Very smooth texture and melts in the mouth. Cream with an excellent chocolate flavour. smooth and melting texture. Dulce de leche flavour cream. Creamy texture. Cocoa custard cream. Creamy texture. Typical artisan flavoured custard cream. Creamy texture. Vanilla flavour custard cream. Very smooth texture. Vanilla flavour custard cream. Creamy texture. Custard cream with an excellent milk chocolate flavour. Cream with a great toffee taste. Smooth and creamy texture. Custard cream with dulce de leche. Smooth and creamy texture. Cocoa and hazelnut custard cream. Smooth texture. Custard cream of different flavours. Glossy, gel-like texture. Custard cream of different flavours. Smooth and creamy texture. Maple custard cream with natural flavouring. Custard cream with natural caramel flavour. Custard cream with natural strawberry flavour. Custard cream with natural vanilla flavour. Sharp yoghurt custard cream. Smooth and creamy texture. 17

PATISSERIES PATISSERIES Cold-processed savoury fillings Semifreddos and mousses Bechamel Chestar Range Seafood Cream Salmon Cream Veal Cream Neutro Ready to use savoury fillings Caramelsalt A Powder preparation for making bechamel. Can be used as a base for other savoury fillings. Powdered preparations for making different cream cheeses, blue cheese, romano cheese, manchego cheese, mascarpone cheese, parmesan cheese, cream cheese etc. Preparation for clam chowder. Preparation for salmon cream. Preparation for veal cream. Plain preparation serving as a basis for the development of all kinds of savoury fillings. Ready-to-use filling with a caramel flavour and a touch of salt. For filling or applying to creations once baked. We have a wide range of products with a wide range of flavours for making parfaits and mousses. They are powdered to facilitate the preparation of all types of mousses and Bavarian cakes. Flavour Instanmix Caramel Instanmix White Chocolate Instanmix Chocolate Instanmix Crema Catalana Instanmix Cremé Brûleé Instanmix Strawberry Instanmix Strawberry & Yogurt Instanmix Berries Instamix Lemon Instanmix Neutro Instanmix Pear Instanmix Cheese Instanmix Tiramisu Instanmix Toffee Instanmix Yogurt Caramel flavour White chocolate flavour Chocolate flavour Crema catalana flavour Cremé brûleé flavour Sour strawberry flavour Mild strawberry and yogurt flavour Berry flavour Tangy lemon flavour Plain flavour Pear flavour Cheese flavour Nice tiramisu flavour Toffee flavour Yogurt flavour Powdered preparations for making mousses, Bavarian cakes and semifreddos. Gives the cream taste, consistency and the right texture. Can be frozen and thawed easily. (*) In addition to these flavours, at Llopartec we have many other tastes that have been adapted to the specific needs and requirements of each client. 18 19

PATISSERIES OTHERS Glazes and decoration We have extensive experience in developing products for decorating your creations. Our range is constantly evolving, adapting to the industry's current processes and needs. The products suit a wide variety of end preparations. Maintainers of softness Our products provide solutions for the softness of any bread, pastries and/or cakes, maintaining freshness for longer. For proofed doughs s for glazing Dose 200-220 g, 1 L water Perfect icing. Glasspol Range Provides resistance to moisture. Glasspol Plus 1Kg, 225g water Resistant to freezing and thawing. Glasspol B Range Direct or mixed with water. Heat Glasspol the to an appropriate temp. ((50-70ºC, depending on the product) and apply directly. Leitepan CD Súper Maintains freshness. 10g Soft Croissant Finishing touch for croissant dough. 0.5-1.5g For batters s for decoration with cocoa Dose Caofas Caofas Plus Caofas V Sprinkle the amount required on the surface of the product. Resists moisture. enriched with cocoa butter. Resists freezing and thawing. Resists freezing and thawing. s made with Longbis remain soft for 10 to 30g Longbis Range longer. Softbis Finishing touch for sponge cake mixture. From 3 to 10g Freshty Soft s made with Freshty Soft remain soft and tasty for a longer period of time. 10g per 1kg of dough 20 21

OTHERS OTHERS Stabilisers-emulsifiers We have extensive experience in the field of emulsifiers-stabilisers for baked goods. Our daily research has produceded a wide range of products and options for stabilising and emulsifying all kinds of batters. Stabiliser for cream Dose Natbis Maintains the consistency of whipped cream for longer. 10 to 20g per 1L of whipped cream For Cakes and Muffins Dose Emulpol Powdered stabilizer for spongy doughs. 35g per 1kg of dough Emulpol MC Powdered stabiliser for cake and muffin dough 5-7g per 1kg of dough Modified starch mixture to provide a thicker texture 1-2% of total mass Espemix to batters. Baking powders We have a wide range of products and options for the development of all kinds of specialties according to customer needs. Our baking powders-raising agents are versatile and adaptable to any formulation. For batters Egg Substitutes Replaces 1L of egg Eggyol S20 Formulated for all types of cakes. 100g Eggyol S20, S30 or Eggyol S30 Formulated for all types of cakes. S40/2, 90g flour, 60g sugar, 750g water. Eggyol S40/2 Designed to replace the egg in cake mixture. Eggyol Pla-2 Eggyol BRD Fat-free egg substitution with emulsifier for sponge cake mixtures (cake layers). Replaces the egg in fermented dough. 340g Eggyol Pla-2, 660g water 100g Eggyol BRD, 88g flour, 62g sugar, 750g water. Airpol Airpol AM Airpol FD Airpol L2 Airpol Plus Airpol R Airpol Rápido Airpol V Airpol SG (*) (*) Made on a line free of allergens. Intermediate-action baking powder Intermediate-action baking powder Double-action baking powder Slow-action baking powder Fast-action baking powder Fast-action baking powder Fast-action baking powder Intermediate-action baking powder Intermediate-action baking powder 22 23

OTHERS OTHERS Preservatives-acidulants Shine and gelatines We have extensive experience in the field of pastry. We have a wide variety of products and options for the development of all kinds of specialties according to client needs and market trends. Our products are versatile and adaptable to any formulation. s designed for adding the finishing touches to pastries and cakes. Dose For fermented doughs Dose (1kg dough) Conpan Preservative powder for bread. 3 to 5g Conpan Complex Powdered preservative for bread and fermented dough 6 to 9g in general. Conpan Complet CB Powdered preservative carefully formulated for bread and fermented doughs in general. 6g NaturCon D Natural product based on plant extracts that helps preserve 20g per 1kg flour breads. Instanbrill PD Instanbrill PD Plus Poligel Flavourings Suitable for all types of bakery products. used to replace the egg shine on the painted parts of the pastries. Gelling powder 100g, 900g water 40g per 1kg of dry matter Dose (1kg dough) Citrus Arom Lemon flavouring, does not change the colour of the baked item. 1g For batters Dose (1kg dough) LLC 1000 Sorbic acid based preservative 3g LLCA 200 Sodium propionate based preservative 6g Preservative R1100 Powdered preservative for batters. 5 to 7.5g Conpan Complet S Powdered preservative powder formulated for batters in 6 to 7g general. Acidpol L Acidulant for cake mixtures in general. It does not affect 2g the other ingredients in the recipe. Glicemul Butter flavouring, does not change the colour of the baked item. 1g Vanirom Vanilla flavouring, does not change the colour of the baked item. 1g Yogur Arom Yogurt flavouring, does not change the colour of the baked item. 1g Apricot Essence Apricot flavouring 1.5-2.5g Strawberry Essence E Strawberry flavouring 1-1.2g Lemon Essence E Lemon flavouring 1-1.5g Butter Essence E Butter flavouring 0.1-0.2g Orange Essence E Orange flavouring 0.5-1.5g Vanilla Essence E Vanilla flavouring 0.2-0.5g 24 25

OTHERS Packaging Our products can be supplied in various formats, since we have the equipment necessary to adapt to the type of packaging required. Llopartec uses the following for its products: - Sacks made of double-coated paper and intermediate film for its powder mixes (15, 20 and 25kg). - 1000kg Big Bags for its powdered products. Complementary s Suitable for all types of bakery products. - 25L plastic bottlesand To prepare a flam Dose Flamix Powdered preparation for making a flam with a traditional flavour quickly and easily. 200g per 1L of milk To prepare chocolate milkshakes - 20kg plastic buckets, Dose Instancao Powdered preparation for making chocolate milkshakes. 20g per 1L of milk To prepare hot chocolate Dose Chocobar Powdered preparation for making hot chocolate 30g per 1 cup of milk (180ml) - Stainless steel containers with pressurised and protective atmospheres, stainless steel containers with inner plastic bags for the range of creams and fillings as well as 1000L containers for our range of flavourings. 26 27

c/ Carrerada, 1 08793 Avinyonet del Penedès Barcelona Tel. 93 897 07 36 Fax. 93 897 05 31 www.llopartec.com info@llopartec.com