Bread improver MAX-WAY is perfect combination of ingredients for the improvement of wheat bread, buns, rolls and croissants.

• for mechanical dough processing
• for manual dough processing
• for different dough processing methods and dough temperatures

DOSAGE: 0.6 % of flour weight, depending on flour quality. Put directly in the flou

Bread softener MAX FRESH for extended shelf life.

BREAD IMPROVER FOR ALL KIND OF WHEAT BREAD, ROLLS, LOAF AND CROISSANTS.
Improved crumb softness and structure.
Improving the overall production technology.
Bread softener MAX FRESH keeps bread soft and fresh for a long time.
Maintaining the crumb freshness of baked goods is an important quality parameter. Loss of crumb freshness, that is staling, has a significant negative financial impact on bakers as stale returns may account for 10-15% of production output.

MAX FRESH has excellent fresh keeping properties,thereby prolonging crumb softness and elasticity during storage.

Benefits
The key benefits of using MAX FRESH for fresh keeping are:

• Significant reduction of stale returns and associated costs.
• Maintained crumb softness: MAX FRESH maintains crumb softness
• Maintained crumb elasticity: MAX FRESH preserves crumb elasticity resulting in improved mouth feel in stored bread.
• Superior performance: MAX FRESH provide superior performance in extending shelf life

Reduced costs per unit at the bakery as a result of rationalized product and distribution efficiencies.MAX FRESH can be used in yeast-raised baking formulations with different flour qualities where crumb freshness is required.
For different dough processing methods and dough temperatures.
The MAX-FRESH bread improver softener is used to optimize dough processing-in mechanical dough processing-in manual dough processing-for different dough processing methods and dough temperatures

• MAX FRESH tool for quality differentiation and brand building for the bakery.

DOSAGE:1 % from bread softener MAX FRESH .Put directly in the flour.

BREAD IMPROVER SIMBIO -FOR ALL TYPES OF WHEAT BREAD VARIETIES

Increases bread volume.
Increases the water absorption of the dough.
For bread with softer crumb and long lasting freshness.
Enhances flavour.
Good bleaching effect.
Prolongs shelf life.
Boosts oven rising.
Increases fermentation tolerance.
Easy to produce , even for bakers without experience in bread production.
For optimal oven spring and a crispy crust.
With very aromatic typical sourdough arome.
For optimising the dough handling -in mechanical dough processing – in manual dough processing -for different dough processing methods and dough temperatures.

IMPROVER FOR MILD AROMATIC AND FLAVOUR BREAD TYPES

Enhances flavour and aromatic.
Increases baked volume.
Increases fermentation stability.
Fine texture.
Brighter crumb.
Easy to produce , even for bakers without experience in flavour bread production.
For optimal oven spring and a crispy crust.
With very aromatic typical sourdough arome Improving the overall production technology. The CLASS FLAVOUR bread improver is used to optimize dough processing-in mechanical dough processing-in manual dough processing-for different dough processing methods and dough temperatures.

BREAD IMPROVER BIO-TOP IS WITH BEST RATIO BETWEEN QUALITY-PRICE  

Bread improver BIO-TOP suitable for all types of wheat bread, rolls, loaves and croissant. Improves the entire technological process. Increases the volume of the end product. Improves the soft part of the bread flexibility and elasticity reduced crunching light color of the soft part. Suitable for all methods and processes in dough processing under various temperatures.

Dosage: 0.030% (30 g per 100 kg flour) of the flour weight, the dosage may vary depending on the flour quality.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. The BIO-TOP bread improver is used to optimize dough processing – for mechanical dough processing – for manual dough processing – for different dough processing methods and dough temperatures.

Bread improver ONЕ PURE suitable for all types of wheat bread, rolls, loaves and croissant.Improves the entire technological process. Increases the volume of the end product. Improves the soft part of the breadfine porosity pliability and elasticity reduced crunching light color of the soft part.

Bread improver ONE PURE is suitable for all methods and processes in dough processing under various temperatures.

Dosage: 0.030% (30 g per 100 kg flour) of the flour weight, the dosage
may vary depending on the flour quality.

BREAD SOFTENER  BIO-TOP SOFT  KEEP  BREAD SOFT  AND FRESH FOR A LONG TIME

 BREAD SOFTENER BIO-TOP SOFT BREAD IMPROVER FOR ALL KIND OF WHEAT BREAD, ROLLS, LOAF AND CROISSANTS.

Improved crumb softness and structure.
Improving the overall production technology.
BIO-TOP SOFT keeps bread soft and fresh for a long time.
Maintaining the crumb freshness of baked goods is an important quality parameter. Loss of crumb freshness, that is staling, has a significant negative financial impact on bakers as stale returns may account for 10-15% of production output.

BIO-TOP SOFT has excellent fresh keeping properties,thereby prolonging crumb softness and elasticity during storage.

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.

Bread improver 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.
Reduced costs per unit at the bakery as a result of rationalized product and distribution efficiencies.

Dosage: 0.015% from bread softener BIO-TOP SOFT -(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.

Bread improver for Arabic or Pita bread 

Prolongs shelf life.
Fine texture and crumb.
Good, crisp crust.
Improve crumb softness.
Increases fermentation stability.
Reduces dough stickiness.
The pita bread improver is used to optimize dough processing.
In mechanical dough processing-in manual dough processing-for different dough processing methods and dough temperatures.

Since antiquity flat bread has been under one or other name in different civilizations:

• In the Arab countries it is known as Arabian bread or Arabian pita.
• The focaccia, whose origin takes us to the Mediterranean with the Etruscans and the Greeks.
• The Indian cuisine is called Naan or Chapati. It is spread in India, Afghanistan, Iran, Pakistan, Bangladesh, and Chupati – in Nepal, India and Pakistan. Of course, versions of these two types of flatbread are present in many cultures on other continents, not only in Asia.
• Thortiaya is bread from Mexico.
• Thortiaya can also be prepared with specially processed corn flour, as they do in Panama.
• In the Balkan region, this bread is called a brewery. There are many names and types.

Although different “national” flat bread rolls can be made from different types of cereals, the technology is generally the same.

• IMROVER FOR WAFFLE SHEETS

• ice cream cones, raised cigarettes and cones.

The entire process is improved. Stratification of the dough is eliminated, moisture is reduced, durability is increased, baking time is shortened, energy consumption is less. The phyllo is fresh, crispy, unicoloured with a clearly expressed golden-beige colour.

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.

Improver for defective flour 

 Damage to bread can be due to many factors of a different nature – poor quality materials, incorrect technology and many others. We can support you in every case. If the damage is in the flour, we can do a complete analysis. After the specific reason, we can offer you an individual permit.
Bread faults can be divided as under:

1. External faults – These faults are those faults which could be seen from outside.
2. Internal faults – These are those faults which can only be seen by cutting the bread

With our defective flour improver we give you ready-made solutions for every problem.

Improver for biscuits 

Rolled and sprayed delicate structure, the taste of fresh-baked biscuits preserves for longer.Improve cookies and crackers quality.
From boosting dough development and getting more consistent fermentation to improving the color of fermented crackers – boost the quality of cookies and crackers.

ANTI-POTATO DISEASE IMPROVER

Wheat grain, as almost any natural product, contains within itself the natural microflora, which is determined by the climatic conditions at which the grain is grown, how it is fertilized and stored.

Potato disease is mainly due to this natural microflora in grain and in particular to Bacillus subtilis or Bacillus mesentericus. When grinding the grain, it is transferred to the resulting flour. In the process of baking bread, the bacteria are destroyed, but part of its spores can remain viable. The specific feature of potato disease is that its manifestation is most often visible to the user during the summer months when temperatures are noticeably higher, which is a prerequisite for activating it.

The first sign of the disease is the appearance of a faint odor of the potato. It usually occurs from 24 hours to 3 days after the bread is baked, and the consumption of the product does not pose a health risk. At the next stage the bread center begins to stick, because the process starts from the inside out. In the course of the disease, the food medium turns yellow to brown to violet, has a severe unpleasant odor, and can cause slight food poisoning when consumed.

In general, potato disease in bread is a low risk to human health. Potato disease appears on the food to show visible signs that degrade its quality and make it unfit for consumption. It has no bearing on the baking properties of the flour and, unfortunately, the manufacturer most often understands its presence when the product for direct consumption is already in the hands of the customer.

SPECIALLY BREAD IMPROVER MAX POWER FOR WEAK DOUGH PROPERTIES.

Bread improver MAX POWER for bread which compensates high fluctuations in flour quality.
Improves processing characteristics.
Strengthens the gluten structure .
Improves the dough stability on proof and better oven spring for more bread volume.
Increases gas retention capacity and fermentation tolerance.
The MAX POWER bread improver is used to optimize dough processing:

• for mechanical dough processing;
• for manual dough processing;
• for different dough processing methods and dough temperatures-in mechanical dough processing-in manual dough processing;
• for different dough processing methods and dough temperatures.

   

Anti-mould bread improver.

Mold in bread appears for many reasons. Mold in the bread separate the poison is very dangerous to the human organism. Never consume moldy bread. Do not store moldy bread in rooms where there are people. Mold in bread is one of the strongest poisons. The mustache should not be consumed directly. This can be scattered in the air. In such cases, it should not be inhaled. It is necessary to perform general disinfection.

Avoid contact with bread mold in any way.

E Free Bread Improver is a modern multipurpose bread additive. 

This bread improver is guaranteed free from all substances that are systemized with the European system of markings E number. E Free Bread improver can be used for the direct, retarded or the interrupted fermentation process.
Delivering the best bread possible to consumers without cutting back in any way on safety or the standards of the craft (blister control properties in slow proving, finished products that satisfy consumer expectations,etc.) is a real challenge.
As long as the flour used contains no additives either, the industrial operator can therefore highlight the fact that its bread is completely additive-free.

IMPROVER FOR PASTA,SPAGHETTI,MACARONI,VERMICELL,NOODLES

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 a 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.
The main raw material for the production of macaroni, both qualitatively and quantitatively, is flour. It is crucial to convey the characteristic properties of the dough and the quality of the finished pasta. The most suitable for pasta is durum wheat. It is used by the emergence of pasta production. This wheat satisfies the requirements of flour quality.
Our new technology.

Due to the lack of traditional raw materials, our company developed new technologies for the production of non-traditional raw materials. The final result is high quality products. Reduced production time and allows the use of non-traditional raw materials – common wheat flour, rice and corn or mixed flour.

Pre-ferment improver – It acts purposefully on bread leaven UNI BUL and creates the best possible environment for their functioning. 

Possibility of over rising is avoided.
It helps to accelerate the natural processes of fermentation while preserving and increasing their effect. Baker standard offers starters suitable for producing various kinds of bread, pasta, pizza, pastry, pasta and more. They can also be used to produce gluten-free tests. These starter cultures Unica Bul are used as supplemental cultures in the production of acid dough, which is added as a mother’s substitute for the basic amount of dough. Their main advantage is that genetically modified lactic acid microorganisms are not used in the starter culture, and each culture has its own identity and isolates isolated from the geographical latitudes of Bulgaria. Our starter cultures help to shape the flavor of the finished product, improve dough growth, and increase the shelf life of the bread.
In addition to our cultures, our Pre-ferment improver assists their full functioning.

FROZEN DOUGH IMPROVER 

FOR ALL TYPES OF BREAD ROLLS, CROISSANTS, BAGUETTES, BUNS, PIZZA, SANDWICH SLICES WITH EXTREME DOUGH PROCESSES, E.G.FROZEN DOUGHS.

Frozen dough produces dough with good elasticity that is easy to work with and enhances its extensibility during moulding. The improver avoids water release on the surface of the dough pieces while they are defrosting.  In the oven, development is strong, the bread is golden, and shiny with a crumb that has well opened alveolus. The proofing is fast and steady with no tears on the surface.