Food processing - Import export

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

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.

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.