Wholegrain tahini - wholegrain tahini is obtained by grinding paddy raw sesame seeds, thus preserve valuable constituents of the seeds.
White tahini -white tahini is prepared by grinding peeled raw sesame. with its high content of calcium, tahini is recommended to strengthen the musculoskeletal system. Rich in vitamins (b1, b2, b6, e), essential amino acids, calcium, phosphorus, magnesium, zinc, copper.
Peanut tahini - cold-pressed peanut tahini without impurities and additives! contains 100% ground peanuts.
Ecologically clean. Gmo free
Coarse flour spelled - flour einkorn wheat is ground on a stone grinder and spelled itself is manufactured in the rhodope mountains in ecologically clean region
Buckwheat flour
Flour rosehip
Flour nettle
Millet flour
Apple flour
Rice flour
Carob flour
Sesame flour
Flax flour
Naturally carbonated mineral water in OWGB 0,3L;
Naturally carbonated mineral water in PET 0,5L and 1,5L;
Mountain spring water with low mineralization in PET 0,5L and 1,5L.
Improver for phyllo dough
This improver stabilizes the structure of separate layers.
It optimizes all stages of dough processing – easier machine forming of phyllo. The phyllo is evenly rolled out, elastic and strong.
PVC bag.
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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.
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.
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 the same microorganism that is the reason for the unique taste and medicinal properties of the world known Bulgarian yoghurt. Bulgarian yoghurt was mentioned for the first time in 1664 when the French king Louis XI was cured from incurable for that time stomach disease namely by applying a diet of Bulgarian yoghurt. Products containing Lactobacillus bulgaricus have probiotic properties which suppress “bad”, potentially pathogenic microorganism, and stimulate the development of “good” microorganisms. Thus putrefactive processes in the bowels are suppressed, the immune system is stimulated and ageing processes in organism are retarded. Scientific patents regarding the probiotic properties of Lactobacillus bulgaricus have been appraised to the value of EUR 10 000 000 by a world renowned pharmaceutical concern. World food producers advertise their products with the phrase “with a taste of Bulgarian yoghurt”. UNICA BUL is put in as supplementary culture in the preparation of pre-ferment or directly in dough kneading. Bread and bread products made with UNICA BUL have unique rich taste and flavour and slightly sour odour which is typical for products with natural rising. They also have lovely appearance and structure. The shelf life of the bread is naturally prolonged. At the same time other inconveniences often related to traditional sour dough are eliminated, like excessive or insufficient sourness. By using UNICA BUL you create a different outlook of your bread products which is a prerequisite for clients to easily distinguish you from other producers and to use your products.
UNICA BUL can be used in the production of bread, pizza, loafs, doughnuts and other bread products.
50g cotton candy with several colours and flavourings in a liter tub. Shelf life 18 months (no preservatives added). Storage condition: keep below 55 degrees celsius out of direct sunlight.
Availble in 6, 12, 24, 36, 48, 72, 168, etc. Pcs per packing/display.
175g sweet double coated popcorn with differend kind of flavours possible: toffee, apple, banana, orange, etc. Put into a liter tub. Shelf life 18 months (no preservatives added). Storage condition: keep in a cool and dry place out of direct sunlight.
Available in packing/displays with 6, 12, 24, 36, 48, 72, 168, etc. Pcs.
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