Baker's standard Ltd.

Bread improvers are a collection of different substances that can influence both the overall bread technology. only some parameters of bread - color, volume, long-lasting bread, softness, etc. can be corrected. all substances that are used as additives in the bread are scraped control of   local legislation In every country.practically the substances that are put in Flour to improve the quality of the bread are decomposed to a maximum of 60 degrees Celsius.This means that when the bread is baked, these substances have disappeared before reaching 60 degrees Celsius.practically in the final product, that is, in bread there are not even traces of the substances that have been incorporated in the flour.practically this means one thing all the additives that you put in Flour are absolutely safe for human health.more information on this  bakersstandard.com

Improver for spaghetti,macaroni,vermicelli,noodles,pasta https://bakersstandard.com/project/improver-for-spagh%D0%B5tti-macaroni-vermicelli-noodles-pasta/ Improver for spaghetti,macaroni,vermicelli,noodles,pasta.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 tec...

Unica Bul bread leaven - Unique and no analogue bread leaven from Bulgaria. 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 UNICA   BUL - was created to return exactly that out-of-date taste.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. World food producers advertise their products with the phrase “with a taste ...