Wheat, barley, sunflower seeds, coriander, rape seed, corn, millet, sorghum, peeled sunflower, sunflower pellets, wheat straw, barley straw, high quality flour.
Rice, baldo rice, round grained, opal rice, round grained, broken rice, 100%, medium grain white rice, long grain parboiled rice, long grain white rice, round grain rice, camolino medium grain rice, buckwheat groats, wheat groats, pearl barley groats, millet polished, medium bulgur, wheat flour premium, maize flour, semolina, ground barley, maize groats, corn grits, oat flakes, oatmeal, wheat flakes, barley flakes, buckwheat flakes, peas flakes, rye flakes, flax seed, chickpeas .Transport services
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. Significant increases bread volume Improved shell-life, structure and softness Enhances crust-color Improving the overall production technology For optimising the dough handling -in mechanical dough processing -in manual dough processing -for different dough processing methods and dough temperatures DOSAGE: 0.2-0.5 % of flour weight, depending on flour quality. Put directly in the flour. PVC bags from 20 or 25 kg.
The ready products have well manifested gloss, colour, solidity, hyaline surface, and they increase their volume when boiled. The improver increases water absorption and improves dough properties during processing. Products made with this improver are cooked without sticking together and they have pleasant odour and taste. The ready pasta products are boiled for shorter time and do not decompose. The duration of the technological process is shortened and energy consumption is reduced. The time for drying in the manufacturer factory is reduced. The adhesion properties of the dough and its stability are improved. The products have greater tolerance to pre-heating. The time for ready production control is reduced. The use of this improver leads also to unification of the technological process which is manifested in the option for work with flour of different indexes – including common wheat flour. DOSAGE: 3 % of flour weight, depending on flour quality. Put directly in the flour. PVC Bags.
Wheat, barley, sunflower seeds, coriander seeds, rapeseed, corn, milet, chickpeas.
