Designed for the production of traditional Italian breads "Ciabatta" and "Focaccia". Ensures the stability of the dough, a good amount of baking, large porosity, creates a beautiful crust color, accelerates the production process.
It is intended for production of yeast wheat baking, namely baguettes, loaves, rolls. It provides stability of the dough, a good amount of baking, creates a beautiful color of the crust, accelerates the production process.
Designed for the production of biscuit. Gives volume, delicate porous structure and extends the shelf life of the finished product. The mixture is used for the manufacture of buildings for cakes and pastries.
Designed for the production of biscuit. Gives volume, delicate porous structure, pleasant chocolate taste and aroma prolongs the shelf life of the finished product. The mixture is used for the manufacture of buildings for cakes and pastries.
Designed for the production of baking, make the crumb soft and supple and prolongs the freshness of products. Simplifies and speeds up the production process by reducing the amount of ingredients and fat dosage. Suitable for industrial lines, improves the rheological properties of the dough, baking provides the necessary volume and elasticity of the crumb.
Designed for the production of baking, make the crumb soft and supple and prolongs the freshness of products. Simplifies and speeds up the production process by reducing the amount of ingredients and fat dosage. Suitable for industrial lines, improves the rheological properties of the dough, baking provides the necessary volume and elasticity of the crumb.
It is intended for production of wheat baking with a high content of sunflower and linseed, gives to baking malt taste and aroma. Simplifies and accelerates the production process, contains a large number of sunflower seeds and flax (up to 50%), suitable for the production of various forms of baking.
Designed for the production of baking, make the crumb soft and supple and prolongs the freshness of products. Simplifies and speeds up the production process by reducing the amount of ingredients and fat dosage. Suitable for industrial lines, improves the rheological properties of the dough, baking provides the necessary volume and elasticity of the crumb.
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