Ingredients for bread yeast dough products

We can offer following types of sourdoughs for your products:

• Ready-to-use sourdoughs (rye, wheat, mixed rye/wheat)
  • ​​Dried sourdoughs for bread, wheat products
  • Souroudghs in paste (with various cereals and grains, other ingredients and pure ones) for bread, wheat products
  • Liquid sourdoughs for bread, wheat products
  • “Gluten-free” sourdoughs for bread, wheat products
  • Naturals sourdoughs (without any preservatives and stabilizers for bread, wheat products
  • Organic sourdoughs for bread, wheat products
• Starter cultures for making the sourdoughs:
  • ​For wheat sourdoughs and pre-ferments
  • For rye sourdoughs
  • For “Gluten-free” sourdoughs
  • For Organic sourdoughs

Using our malts you will enrich your backed-end goods with preferred color and pleasant aroma.

We offer following types of malts:

• Fermented and not fermented rye malts
• Thermally treated (extruded) rye malts
• Wheat malts
• Sprouted wheat malts
• Roasted wheat malts
• Oat malts
• Malt extracts (liquid)

Using our dough improvers you will solve all of your production problems, when the quality of flour and other additives is unstable, the equipment is not fully automated and manual fine-tuning is needed. Dough improvers will ensure the backed-end products stable quality, minimize human error factor and etc.

We can offer following types of dough improvers:

• Universal dough, flour improvers
• Enzymatic dough, flour improvers
• High quality and highly effective dough, flour improvers
• Improvers for deep frozen products
• Naturals improvers (without emulsifiers and preservatives) for clean label products
• Improvers for puff/laminated pastry products
• Improvers for prolonged freshness

Aiming for higher results? Choose one of our additional ingredients for your products:

• Spreading for backed-end products glossy effect
• Additives to increase water content in the goods
• Baking powders
• Additives for mould inhibition