UNI BUL BREAD LEAVEN

UNI BUL bread leaven – Unique and no analogue bread leaven from Bulgaria. The new production demands lead to the 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 a cotton piece of fabric.
Bread leaven UNI  BUL – was created to return exactly that out-of-date taste. UNI 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 lies in the fact that Lactobacillus bulgaricus lives and proliferates only on the territory of the Republic of Bulgaria.
Lactobacillus bulgaricus is a very old bacterium.The territory of Bulgaria is an uninterrupted place during the glacial periods. It has survived from ancient times because of the lack of glacial ice in Bulgaria.
World food producers advertise their products with the phrase “with a taste of Bulgarian yoghurt”. UNI BUL is put in as supplementary culture in the preparation of pre-ferment or directly in dough kneading. Bread and bread products made with UNI 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.

Bread leaven UNI BUL can be used in the production of bread, sourdough bread,pizza, loafs, doughnuts and other bread products..UNI BUL leaven can also be used to produce gluten-free dough.

The main advantage is that no genetically modified lactic acid microorganisms are used in the starter cultures. Each individual culture has its own identity and is isolated from the latitudes of Bulgaria. Starter contributes to shaping the flavor of the finished product improves the souring of the dough and increases the shelf life of the bread.
Understanding the differences between users in different countries and the specificities of the markets we operate in, we offer the opportunity to develop starter cultures according to your desired technical requirements.

Bread starter UNI BUL blue and sourdough UNI BUL red

UNI BUL from Bakers standard suitable for the production of various types of bread, pasta – pizza, pastries, pasta and more. They can also be used to make gluten-free dough. They are used to produce highly developed acids and aromas in dough. Yeasts contain a combination of meso- and thermophilic cultures: Lactobacillus bulgaricus, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis var. diacetylactis и Leuconostoc mesenteroides ssp. cremoris, Str.thermophilus, Lactobacillus plantarum.Each culture has its own identity and is isolated from the latitudes of Bulgaria. Leading strain is Lactobacillus bulgaricus.

 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 a very old bacterium. The territory of Bulgaria is not a frozen place during the ice ages. It has survived from ancient times because of the lack of glacial ice in Bulgaria..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..UNI BUL contributes to shaping the flavor of the finished product improves the souring of the dough and increases the shelf life of the bread..Understanding the differences between users in different countries and the specificities of the markets we operate in, We offer the opportunity to develop starter cultures according to your desired technical requirements..For complete practicality, adaptability and efficiency to all types of technologies we have developed two types of UNI BUL. .UNI BUL blue to add to your pre-made sourdough. Second option UNI BUL red to add directly to the main dough 

When starters UNI BUL blue saves from having to refresh a spontaneous sourdough developed using traditional methods.

Using our range of UNI BUL blue starters will control your own fermentation, offering consistent colour, flavour and aroma every day.  In this way, we guarantee that we guarantee that your finished breads with yeast are in complete customer satisfaction. Ready-to-use in dry form, live sourdough UNI BUL red enables bakers to avoid their own sourdough preparation phase, simplifying their process. This ensures a completely consistent leaven from each batch. It requires no preparation and can be plugged directly into the mixer. Live sourdough naturally rises the dough  giving the finished product a distinct aromatic typicity special to sourdough-based bakery goods.