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Bechamel dry mixes for industrial and professional use. They can be prepared by simply mixing with cold water or milk and can withstand the temperatures of both the oven and freezer, the bain marie or automatic filling. The texture can vary from creamy or gritty to spoonable or set. BÉCHAMEL FOR READY MEALS All kinds of béchamel sauce, instantly prepared with water or milk, to be served over the food (topping) or inside it (filling). W2501 BESSY MIX: Classic Greek style béchamel with nutmeg and white pepper. A complete mixture for a thick béchamel that doesn't seep into the moussaka or pastitsio. Instant preparation with a ratio of 1: 3 with water. Can withstand being in the oven. BESSY MIXED W2511 MORNAY: Thick béchamel sauce containing lots of cheese and eggs for panned food and quiche, crepes, croque, etc. Instant preparation with a ratio 1: 3 with water. Withstands being in the oven, becomes even thicker after cooking. BESSY MIX 30004 PROFESSIONAL: For panned food that is to be cut in portions. Contains cheese, egg, milk, butter, etc. BESSY MIX W3303 CONSERVE: A complete mix for firm béchamel designed specially for canned moussaka or even croquettes, as it can be overheated. Instant preparation with a ratio 1: 2 with water. Withstands being in the oven without spreading out. BESSY MIX 25014 LIGHT: For prepared diet food. BESSY MIX W1601 ITALIAN: Italian-style thin besciamella, with a pale yellow color, for lasagna, pasta with béchamel, etc. Instant preparation with a ratio of 1: 5 with water. Low-cost product. BESSY MIX G1301: Classic béchamel sauce as is found in supermarket-is prepared easily by adding cold milk with a ratio of 1: 6,7. BESSY MIX W2553 POLITIKO: Traditional Constantinople recipe that tastes richly of fresh butter. Gives a firm béchamel with a gritty texture, suitable for pies. BESSY MIX W2521 YOGHURT: Historically the correct béchamel for moussaka. Good for giaourtlou and Balkan dishes. Thin and white from yogurt powder. Cannot be cut successfully after being baked in oven. BESSY MIX W2501 FRENCH: Creamy White Sauce full of buttery roux. Ideal for gratinee and continental cuisine. Can withstand being in a Bain-Marie. BÉCHAMEL FOR PIES All kinds of bechamel sauce, all to be prepared instantly, with water or milk, for pie fillings. BESSY MIX 25205 CHEESE PIE: Firm béchamel with white color. Can withstand being in the in the freezer and the oven, as it retains its thickness even when it is burning hot. Has a cheese flavor that enhances the flavor of your cheese, or allows you to not use cheese. BESSY MIX W2501: Classic Greek béchamel with nutmeg and white pepper. A complete mixture of firm béchamel for homemade cheese pie. Instant preparation with a ratio of 1: 3 with water. Can withstand being in the oven. BESSY MIX W4001 FETA: With powdered cheese, complete béchamel for Greek cheese pie. High in solids, it is stable in the oven and in the freezer. If you would like, you may add cheese or ricotta, but it is not necessary. Instant preparation with a ratio of 1: 1 with water. BESSY MIX 25301 FIRM: Particularly firm cream for pies. Solves the cost problem of spreading the filling. Instant preparation with a ratio of 1: 3 with water. Can withstand being in the oven and in the freezer. BESSY MIX 16006 ADHESIVE: Full mix for very firm, snow white béchamel, which draws in unnecessary humidity. Instant preparation with a ratio of 1: 5 with water. Has a neutral taste and great ability to restrain water. BESSY MIX W2551 PONTIAKO: A traditional Pontian recipe that tastes richly of fresh butter. Gives a firm béchamel with a gritty texture, which is suitable for pies. BESSY MIX W2506 NEUTRAL: Béchamel with a neutral flavor which is suitable for savory and sweet pies. Instant preparation with a ratio of 1: 3 with water. |
