Bread - Import export

Rye bread mix Rye bread -bakery mix Dark crumb,strong crust and good keeping qualities. Typical taste and appealing flavour of rye bread, like produced with sour dough. Easy to produce , even for bakers without experience in rye bread production. Easy to produce , even for bakers without experience in rue bread production. For optimal ovenspring and a crispy crust With very aromaric typical sour dough arome Rye bread is actually one of the healthiest cereals in the world! Some of the most impressive health benefits of rye flour are its ability to help you fight diabetes, cardiovascular disease, weight gain, cancer, inflammatory processes and high blood pressure. The products listed on our site are the most commonly used. We can produce all kinds of bread improver, bakery mix, substitutes and bread leaven based on Lactobacillus bulgaricus that are found around the world. We can adapt our products to the specific requirements in your country.

Unica Bul bread leaven - Unique and no analogue bread leaven from Bulgaria. The new production demands lead to necessity of greater modification of technological processes and greater intensification of the entire production process. On one side that indisputably resulted in advantages but on the other side it means rejection of what people call “the taste of good old times”. That bread grandmother used to knead in the wooden bowl and to let it rise under cotton piece of fabric. UNICA BUL - was created to return exactly that out-of-date taste. UNICA BUL bread leaven contains a combination of meso- and thermophilic cultures with Lactobacillus bulgaricus as the leading one. The name of this strain of microorganisms originates from Bulgaria. The uniqueness of the product lays in the fact that Lactobacillus bulgaricus lives and proliferates only on the territory of the Republic of Bulgaria. Lactobacillus bulgaricus is a very old bacterium.The territory of Bulgar

BREAD SOFTENER BIO-TOP SOFT BREAD SOFTENER BIO-TOP SOFT BREAD IMPROVER FOR ALL KIND OF WHEAT BREAD, ROLLS, LOAF AND CROISSANTS. Improved crumb softness and structure Improving the overall production technology BIO-TOP SOFT keep bread soft and fresh for a long time. Maintaining the crumb freshness of baked goods is an important quality parameter. Loss of crumb freshness, that is staling, has a significant negative financial impact on bakers as stale returns may account for 10-15% of production output. BIO-TOP SOFT has excellent fresh keeping properties,thereby prolonging crumb softness and elasticity during storage. The key benefits of using BIO-TOP SOFT for fresh keeping are: Significant reduction of stale returns and associated costs. Maintained crumb softness: BIO-TOP SOFT maintains crumb softness Maintained crumb elasticity:BIO-TOP SOFT preserves crumb elasticity resulting in improved mouth feel in stored bread.

Bread improver MAX-WAY A perfect combination of ingredients for the improvement of wheat bread, buns, rolls and croissants. Bread improver for all kind of wheat bread, buns,loaf, rolls and croassants Significantly increases the bread volume Improved life shell, structure and softness Improving crumb properties Fine porosity-Flexibility and stability Resizes the stickiness of the dough- Bleaching Reduces sticking of the dough Improves the color of the crust Strengthens gluten and improves the physical properties of the dough Promotes the production of finished products of a larger volume, independent of the quality of flour Receive products of standard quality from flour with reduced baking properties. Bread awakens with white crumb and ruddy crust. Increases the yield of finished products, by increasing the water-absorbing capacity of flour The MAX-MAY is used to optimize dough processing

E NUMBER FREE BREAD IMPROVER E Free Bread Improver is modern multipurpose bread additive. This bread improver is guaranteed free from all substances that are systemized with the European system of markings E number.E Free Bread improver can be used for the direct, retarded or the interrupted fermentation process . Delivering the best bread possible to consumers without cutting back in any way on safety or the standards of the craft (blister control properties in slow proving, finished products that satisfy consumer expectations,etc.) is a real challenge. As long as the flour used contains no additives either, the industrial operator can therefore highlight the fact that its bread is completely additive-free.