BAKER'S STANDARD LTD.

BREAD SOFTENER BIO-TOP SOFT 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 keep 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.

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. Improver for pasta,spaghetti,macaroni,vermicelli,noodles 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.

Egg substitutes Our range of Egg replacer is a superior, all-natural egg substitute for all types of bread, dinner rolls, coffee cakes, hard rolls, sweet rolls, yeast raised donuts, brown & serve and most varieties of cookies. We offer seven different types ''Vegan bread''products. Eggs are found almost everywhere, or at least this is the first impression of people who for various reasons should avoid them. It is difficult to replace the egg in a dish where it is at the center of the plate (omelette or scrambled eggs), but there are still foods that successfully handle the task in bakery, salads, pancakes, bread and more. Eating allergy to eggs Eggs are made up of different proteins. While most people are allergic to the protein, there are ones that are allergic to egg yolks. It is advisable to avoid both. The diet to avoid eggs can be easily changed with Egg replacer products. These "vegan eggs" do not cause side effects in people suffering from inability to consume eggs.

Improver for spaghetti,macaroni,vermicelli,noodles,pasta. This product makes it possible to produce paste and noodles from "non-durum wheat flour" .The improver allows the use - common wheat flour, rice and corn or mixed flour. The paste and noodles is of the same quality as traditional pasta made from durum wheat flour. The price of the final product decreases more than three times . No difference in the quality from the traditional product. 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.

E NUMBER FREE BREAD IMPROVER E Free Bread Improver is 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.

Bread improver MAX-WAY 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 Significantly increases the bread volume Improved life shell, structure and softness Improving crumb properties Fine porosity-Flexibility and stability Resizes the stickiness of the dough- Bleaching Reduces sticking of the dough Improves the color of the crust Strengthens gluten and improves the physical properties of the dough Promotes the production of finished products of a larger volume, independent of the quality of flour Receive products of standard quality from flour with reduced baking properties. Bread awakens with white crumb and ruddy crust. Increases the yield of finished products, by increasing the water-absorbing capacity of flour The MAX-MAY is used to optimize dough processing

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. Lactobacillus bulgaricus is a very old bacterium.The territory of Bulgar

Rye bread mix Rye bread -bakery mix Dark crumb,strong crust and good keeping qualities. Typical taste and appealing flavour of rye bread, like produced with sour dough. Easy to produce , even for bakers without experience in rye bread production. Easy to produce , even for bakers without experience in rue bread production. For optimal ovenspring and a crispy crust With very aromaric typical sour dough arome Rye bread is actually one of the healthiest cereals in the world! Some of the most impressive health benefits of rye flour are its ability to help you fight diabetes, cardiovascular disease, weight gain, cancer, inflammatory processes and high blood pressure. The products listed on our site are the most commonly used. We can produce all kinds of bread improver, bakery mix, substitutes and bread leaven based on Lactobacillus bulgaricus that are found around the world. We can adapt our products to the specific requirements in your country.

IMPROVER FOR BISCUITS 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. The products listed on our site are the most commonly used. We can produce all kinds of bread improver, bakery mix, substitutes and bread leaven based on Lactobacillus bulgaricus that are found around the world. We can adapt our products to the specific requirements in your country. We can produce a product with the parameters you order

Gluten-free We offer more than 100 types of Gluten-free products. Gluten-free bread is an essential part of a gluten-free diet. Gluten-free products can be used to produce the following gluten free foods : bread,pancake mix,desserts and other. To include gluten-free foods in your gluten-free diet is a very important aspect. Inlerance to gluten is known as celiac disease. Gluten free diet is the only effective treatment that ensures that patients with celiac disease have excellent digestion, characterized by the disappearance of clinical symptoms. Normalization of blood test results and restoration of normal intestinal mucosa membrane structure. Celiakia, or so-called. gluten enteropathy is an inherited disease.The unpleasant thing is that most patients live without diagnosis, giving their symptoms to other diseases. And these are: diarrhea, nutrient absorption disorder, anemia. These manifestations are due to damage to the small intestine in the use of gluten.