We supply a wide range of: Cakes without filling Cakes with different types of filling Sponge cakes Gingers Wafers Crackers Biscuits
Ice cream-with chocolate 85 gr. Ice cream-with caramel flavour 75 gr. Ice cream-with sour cherry 75 gr. Ice cream-with cream flavour 75 gr. 12 x 4 in case
Mix to make bread gluten and lactose free. We could teach you to make it in our company 25 kg 1 kg
MIX TO MAKE CHURROS GLUTEN LACTOSE FREE 25 KG 2 KG
Mix to make bakery gluten and lactose free 25 kg 1 kg
Dear sirs/madams, We are manufacturing of cake, wafer and toffee in turkey. Weight of per package 25 gr. Per box = 24 pieces Cinco cocoa coated cake with cocoa filling 25 gr. 24 pieces x 6 box = 144 pieces in a carton
Biscuit, cholocate, cake, bar
Sponge mix 25 kg kraft bag
Cold glaze 6 kg pail
There is good craft and excellent ingredients behind the production of the cookies. The composition and amount of ingredients are essential for a bakery volume, taste and appearance. These crispy and delicious cookies are all packed in a handy plastic box with a lid that can be easily closed, for the cookies stay fresh longer. We also manufacture cookies without added sugar. To achieve the good taste, the cookies are added sweeteners. A crisp and delicious cookie for those who want to avoid sugar.
Cakes made from proud traditions, with love and only the finest ingredients, for the quality conscious consumer. All of the cakes and pastries are baked with a strong belief that good taste and good craftmanship never goes out of fashion.
Bukle cookies with peanut, coconut, granule and sesame. Different packings like 400gr, 1250gr and etc.
In France CanelTs are what hamburgers are for United States. The CanelT is a delicious small pastry, flavoured by vanilla and rum. A soft heart is coated by a lightly caramelized layer. Our CanelTs, produced without any colour or food additive, are high quality products. Our CanelTs exist in 3 sizes, so we are able to react to each require : The Gros, 60g / unit. The Lunch Lunch, 30g / unit. The BouchTe BouchTe, 17g / unit. We developed two ranges: a fresh and a frozen one. Thanks to these two ranges we could join any regular or special distribution.
Sweet and salty kind of cookie. 0, 4 kg packages.
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.
Biscuits. Weight and dimensions vary according to the demands of product packaging.
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.
Full natural (no additives,no presarvatives), complete hygienic and non-hand touch made wide assortment of delicious family pastries and cookies. Boxes and small bags.
