Frozen ready to bake products. Produced from carefully selected natural ingredients. No GMO. Halal.
Autoclave 1.Capacity: 6,3 [m3] 2.Height: 2,8 [m] 3.Width: 2 [m] 4.Rotor: 59 [min v1] 5.Power: 7,5 [kW] 6.Weight: 2 610 [kg] 7.Pressure: 3,5 [bar] 8.Temperature: 150 C 9.Made by material Ti BT1-0 (titanium) 10.Thickness of the corpus wall: 10 [mm] Price FCA port Varna , Bulgaria 60 000 US $
Bio-top soft has excellent fresh keeping properties, thereby prolonging crumb softness and elasticity during storage. Benefits 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. ? superior performance:bio-top soft provide superior performance in extending shelf life ? bio-top soft tool for quality differentiation and brand building for the bakery. ? reduced costs per unit at the bakery as a result of rationalized product and distribution efficiencies.Bio-top soft can be used in yeast-raised baking formulations with different flour qualities where crumb freshness is required Increase of products size Improving the crumb properties: - fine porosity - reduced crispness - brighter color For different dough processing methods and dough temperatures Dosage: 0.015% (15 g per 100 kg flour) of the flour weight. Application: put the necessary dose into the flour and then pour the improver with the water envisaged for kneading the dough so that the water scatters the improver in the entire flour. Pvc box from 1 or 2 kg. -
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.
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.
Unica Bul Bread Leaven 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. PVC box.
Apparatus for drying yarn Purpose: drying dyed yarn Model: 04ST Producer: Vlad. Henriksen Number of bobbins per material carrier: 540 Number of spindles per material carrier: 60 Capacity of material to be dried: 350 kg. Steam heating, up to 120�°C Power consumption: 110kW Vessel sizes: diameter 1.6m, depth 2.3m. It is powered by electricity, steam and air with a pressure of 6Bar. The machine has documentation - incomplete. No spare parts.
Purpose: yarn dyeing Model: GRU FBK540 Year of manufacture: 1963 Producer: Vlad. Henriksen Number of bobbins per material carrier: 540 Number of spindles per material carrier: 60 Capacity of painted material: 350kg. Steam heating Working pressure: up to 5Bar Power consumption: 55kW Vessel seizes: diameter 1.5m, depth 2.5m. It is powered by electricity, water, steam and air with a pressure of 6Bar. The machine has documentation â?? incomplete. No spare parts.
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