Marble, granite, stones, slates, tiles, power cord, wires, cables , cable assemblies, tyre scrap, used tyres, steel tire wire scrap, firewoods, pistachios, hazelnuts, textiles.
Agriculture sprayer.
Livestock like sheeps, cows, bulls and calfs.
Food, agriculture.
Food Consumer Goods .
Food product and drink.
Food products.
Food products and some non food.
Food & drink.
Foods, health, glass.
Corn starch, modified corn starch, maltodextrin, corn gluten, glucose syrups.Export
Sugar, fruit, food.
Packed Snacks.
Popcorn Snack .
Gourmet food, natural honey, premium olive oil, truffles, delicacies, natural cosmetics.Export
The production of Illyrian cheese dates back to the time of the ancient Illyrians. Their shepherds lived a nomadic lifestyle and stored cheese in sheepskin to supply themselves with food throughout the year. The first production of this type of cheese was recorded in the Dinara area. The animals from our own farm are responsible for the quality of the milk and ultimately the cheese. We take care that they stay in the fresh air every day and that they feed freely on pastures rich in various plants. Milk from the farm is processed into cheese every day. Our priority is to nurture the old tradition of producing this not so ordinary cheese, but new times require new solutions. So we introduced a bit of technology but kept the recipe the same as before. Completion of the production process is also the most important in this case and refers to the ripening of cheese in sheepskin. The aroma and specific taste of the cheese are created within 45 days inside the sheepskin, after which all that remains is the serving and the absolute rhapsody of the taste with each bite.
Lollipop 35 grams, hard candy. Shape heart, round, flower. Multicolored, aromated. Natural colors. Ingredients: sugar, glucose syrup, flavor, colors.
We offer fresh apple I klass from Macedonia: Idered , Ionagold, Golden Delishes, Mucu, Red Delishes packing in papper or wooden box kg We sell I klass and II klass apple
Flour Type T - 650 Moisture content (%) 13.81 Ash content (%) 0.65 Content acidity 1.6 Water absorbtion (%) 58.5 Dough development time (min.) 1.5 Dough stability (min.) 1.0 Dough softening (FJ) 55 Quality number 61.7 Quality group B1 Energy (cm2) 87.0 Resistance (EJ) 344 Ekstensibility (mm) 221 K=R/E 1.56 Max. Viskozity (AJ) 850 Content of wet gluten (%) 21.0 Proteins (%) min 10.5 Granulation 125 (%) 17.80 Falling number 300-350 Sensory characteristics color characteristic scent characteristic taste characteristic
Moisture content (%) 14.20 Ash content (%) 0.75 Proteins (%) 11 Content of wet gluten (%) 27.60 Falling number 220 color: white with a yellowish tinge scent characteristic taste characteristic
